Steel-cut Irish oats give this hearty breakfast dish a chewy texture and full flavor.
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
How to Make It
Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
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.
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 5g (sat 8g, mono 4g, poly 1g); Protein 9g; Carb 6g; Fiber 4g; Chol 5mg; Iron 1mg; Sodium 191mg; Calc 179mg
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This oatmeal was a most pleasant and delicious change from my usual. Suggest Splenda brown sugar and adding ground cinnamon and cloves with the oats. Apricots can be added with the oats with their water. Why waste the flavor? This way the oatmeal is made in one bowl and one step. I used regular oats in the MW for 2.5 minutes.