Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Steel-cut Irish oats give this hearty breakfast dish a chewy texture and full flavor.

Recipe by Southern Living November 2008

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Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary test

prep:
10 mins
stand:
5 mins
cook:
36 mins
total:
51 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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.

Nutrition Facts

279 calories; fat 4.1g; saturated fat 1.2g; mono fat 1.2g; poly fat 1g; protein 9.9g; carbohydrates 53.1g; fiber 4.5g; cholesterol 5mg; iron 2.7mg; sodium 191mg; calcium 194mg.
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