Make a cool, refreshing, timesaving breakfast the night before.
BREAKFAST SOUP (Pantry Cooking II)
10 ounces of orange juice (1-1/4 cups)
1 can (15 ounces) sliced peaches, drained and chopped
1/4 cup quick oats
Cinnamon, optional
Combine orange juice, peaches and oatmeal. Refrigerate overnight. Stir. Ladle into bowls. Garnish with a sprinkling of cinnamon before serving, if desired. Serve 2 to 3.
