This Fall-flavored soup is made the night before for an easy fruit-filled breakfast.
BREAKFAST SOUP II (Pantry Cooking II)
1-1/4 cups apple juice
1 can (15 ounces) pears, drained and chopped
1/2 cup quick oats
Ground cinnamon
Ground nutmeg
Combine apple juice, pears, and oatmeal. Refrigerate overnight. Stir. Ladle into bowls. Garnish with a sprinkling of cinnamon and nutmeg before serving. Serves 2 to 3.
