In a Saucepan
All-Week-Long Irish Oatmeal with Dried & Fresh Fruit
6 cups water
1½ cups Irish or steel-cut oats (not quick-cooking or instant)
½ teaspoon salt
⅔ cup thinly sliced dried apricots, preferably California
⅔ cup dried sour cherries
1 tablespoon pure maple syrup
1½ cups fresh blueberries or raspberries
12 tablespoons low-fat (1%) milk, warmed
1 Combine water, oats, and salt in large saucepan and bring to boil over high heat. Reduce heat and simmer, stirring frequently then almost constantly to prevent oatmeal from sticking to bottom of pan, until oats are softened and liquid is absorbed, about 40 minutes.
2 Remove saucepan from heat and stir in apricots, cherries, and maple syrup. Let oatmeal cool to room temperature, then transfer to covered container and refrigerate up to 1 week.
3 For each serving, spoon 1 cup of oatmeal into microwavable bowl; microwave on High until heated through, about 2 minutes, stirring once or twice. Top with ¼ cup of blueberries and 2 tablespoons of milk.
PER SERVING (1 bowl): 193 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 218 mg Sod, 35 g Carb, 18 g Sugar, 7 g Fib, 4 g Prot, 60 mg Calc.
FYI There are two kinds of dried apricots: Turkish and California. Turkish apricots are small, pale whole apricots that are rather sweet. California dried apricot halves have a deep orange color and sweet-tart flavor.