Recipe: Funfetti Cake Oatmeal
This cake-to-oatmeal conversion is so simple and easy, but really brightens up the morning. (I recommend making this one on Mondays). You could make your own sprinkles (they will keep in your pantry) or simply look for a box of the all-natural variety, which is what I did.
What a fun recipe! This is a very basic formula for stovetop oatmeal, livened up by sprinkles. Use as much as you like — the more the merrier on a Monday, I say. — Faith, May 2015
Funfetti Cake Oatmeal
butter flavoring, optional
honey or agave
Whipped cream, extremly optional
Bring 2 cups of water and a pinch of salt to boil. Stir in oats, lower heat, and simmer for 10 minutes, or until the oats are cooked and the water is absorbed. Remove from the heat.
Stir in the vanilla, butter flavoring (if using), honey, milk, and 1 teaspoon of the sprinkles. Divide the oatmeal between two bowls and scatter 1/2 teaspoon of remaining sprinkles over each bowl. Top with whipped cream, if you want to be very decadent.
Per serving, based on 2 servings. (% daily value)
- Calories: 436
- Fat: 2.7 g (4.2%)
- Saturated: 0.4 g (2.2%)
- Carbs: 44.8 g (14.9%)
- Fiber: 3.8 g (15.2%)
- Sugars: 18.1 g
- Protein: 5.5 g (11.1%)
- Sodium: 697.9 mg (29.1%)