Cherry-Hazelnut Oatmeal

Randy Mayor; Melanie J. Clarke

We enjoyed the hearty texture of steel-cut oats, which are often called Irish oats. To make this recipe with regular rolled oats, reduce the water to 4 cups, and simmer 4 minutes or until desired consistency.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 29%
  • Fat: 11.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2g
  • Protein: 8.9g
  • Carbohydrate: 56.1g
  • Fiber: 6.8g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 112mg
  • Calcium: 52mg

Ingredients

  • 6 cups water
  • 2 cups steel-cut oats (such as McCann's)
  • 2/3 cup dried Bing or other sweet cherries, coarsely chopped
  • 1/4 teaspoon salt
  • 5 tablespoons brown sugar, divided
  • 1/4 cup chopped hazelnuts, toasted and divided
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons toasted hazelnut oil

Preparation

  1. Combine the first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in 3 tablespoons sugar, 1 tablespoon nuts, and cinnamon. Place 1 cup oatmeal in each of 6 bowls; sprinkle each serving with 1 teaspoon sugar. Top each serving with 1 1/2 teaspoon nuts; drizzle with 1 teaspoon oil.
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