Creamy Oatmeal

Southern Living
Creamy OatmealRecipe
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Steel-cut Irish oats give this hearty breakfast dish a chewy texture and full flavor.
Makes 4 servings


+ Add To Shopping List
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


Prep: 10 Minutes
Stand: 5 Minutes
Cook: 36 Minutes

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.

Note: For testing purposes only, we used McCann's Steel-Cut Irish Oatmeal.

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

Created date

October 2008

Nutritional Information

Calories 279
Caloriesfromfat 0.0 %
Fat 4.1 g
Satfat 1.2 g
Monofat 1.2 g
Polyfat 1 g
Protein 9.9 g
Carbohydrate 53.1 g
Fiber 4.5 g
Cholesterol 5 mg
Iron 2.7 mg
Sodium 191 mg
Calcium 194 mg