Fig & Ricotta Oatmeal

fid and ricotta oatmeal

Try Eating Well‘s recipe for Fig & Ricotta Oatmeal.

INGREDIENTS

  • 1 cup water
    Swanson Cooking Stock Chicken, 33% Less Sodium than Broth
    2 For $4.00
    Thru 01/14
  • Pinch of salt
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons part-skim ricotta cheese
    Maggio Premium Ricotta Cheese Whole Milk
    $4.49
    Thru 02/04
  • 2 tablespoons chopped dried figs
  • 1 tablespoon toasted sliced almonds
  • 2 teaspoons honey

PREPARATION

  1. 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.

NUTRITION

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

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