Ingredients
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1/3
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1/2
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1 - 2
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1
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Directions
The Original Lemon Curd Oatmeal,In the late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.There are recipes on this web site, and it’s also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I’d find a quick oatmeal recipe using it here, and discovered there was none – thus, I’m calling this the original! It’s a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.,I love lemon curd and gingersnap together, and I’m pretty partial to oatmeal as well, so this was a sure thing for me. I had to add a bit more oats to mine to absorb the liquid, but I think it’s because used old fashioned oats rather than the quick oats. used vanilla rice milk, the full 2 tbs of curd, and I topped it with crumbled gingersnap and a few fresh raspberries. I’ll definitely be adding this to my winter breakfast repertoire, thanks for posting! Made for PAC Spring 2014
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Steps
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1
Done
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Combine All Ingredients in a Bowl, Except Gingersnap. |
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2
Done
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Microwave For One Minute and Then Stir. |
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3
Done
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Microwave For an Additional 30 Seconds. |
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4
Done
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Break Gingersnap Over the Top, in Tiny Pieces. |
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5
Done
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Serve With Extra Milk or Cream If Desired. |
