Very good recipe. I will be making again at some point.
Steel-cut Irish oats give this hearty breakfast dish a chewy texture and full flavor.
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Stand: 5 Minutes
- Calories: 279
- Calories from fat: 0.0%
- Fat: 4.1g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 1g
- Protein: 9.9g
- Carbohydrate: 53.1g
- Fiber: 4.5g
- Cholesterol: 5mg
- Iron: 2.7mg
- Sodium: 191mg
- Calcium: 194mg
- 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
- 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
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