Try Eating Well‘s recipe for Fig & Ricotta Oatmeal.
- 1 cup water
Swanson Cooking Stock Chicken, 33% Less Sodium than Broth2 For $4.00Thru 01/14
- Pinch of salt
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons part-skim ricotta cheese
Maggio Premium Ricotta Cheese Whole Milk$4.49Thru 02/04
- 2 tablespoons chopped dried figs
- 1 tablespoon toasted sliced almonds
- 2 teaspoons honey
- Bring water and salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with ricotta, figs, almonds and honey.
TIPS & NOTES
- Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.
- Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.
Per serving: 315 calories; 8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 53 g carbohydrates; 12 g added sugars; 22 g total sugars; 10 g protein; 7 g fiber; 194 mg sodium; 359 mg potassium.
Nutrition Bonus: Magnesium (36% daily value)
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 fruit, 1 other carbohydrate, 1/2 medium-fat meat, 1/2 fat