Prep Time
10 Mins
Stand Time
5 Mins
Cook Time
36 Mins
Yield
Makes 4 servings
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

How to Make It

Step 1

Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.

Step 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.

Step 3

Stir in oats. Cook over low heat, stirring often, 30 minutes or until done. Top with apricots, and serve immediately.

Step 4

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

Step 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 5g (sat 8g, mono 4g, poly 1g); Protein 9g; Carb 6g; Fiber 4g; Chol 5mg; Iron 1mg; Sodium 191mg; Calc 179mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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