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Prep Time: 10 Minutes Cook Time: 36 Minutes |
Ready In: 46 Minutes Servings: 1 |
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Steel-cut Irish oats give this hearty breakfast dish a chewy texture and full flavor. Ingredients:
1/4 cup chopped dried apricots |
2 cups 1% low-fat milk |
1/4 cup firmly packed brown sugar |
1/2 cinnamon stick |
3 whole cloves |
1/4 teaspoon kosher salt |
1 cup steel-cut irish oats |
Directions:
1. Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
2. Cook milk, next 4 ingredients, and 2 cups water in a heavy nonaluminum saucepan over medium heat, stirring often, 5 to 6 minutes or just until bubbles appear (do not boil). Remove from heat; remove cinnamon stick and cloves with a slotted spoon, and discard.
3. Stir in oats. Cook over low heat, stirring often, 30 minutes or until done. Top with apricots, and serve immediately.
4. Note: For testing purposes only, we used McCann's Steel-Cut Irish Oatmeal.
5. Creamy Wheat Cereal: Substitute 3/4 cup uncooked quick-cooking (2 1/2-minute) creamy wheat cereal for 1 cup Irish oats. Proceed with recipe as directed, reducing cook time in Step 3 to 3 to 5 minutes or until done. Note: For testing purposes only, we used Original (2 1/2-minute) Cream of Wheat. Per serving: Calories 253; Fat 1.5g (sat 0.8g, mono 0.4g, poly 0.1g); Protein 7.9g; Carb 51.6g; Fiber 1.4g; Chol 5mg; Iron 2.1mg; Sodium 191mg; Calc 179mg
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