Pep up your morning routine with this not-so-old-fashioned savory oatmeal recipe with cashews, curry powder and raisins. If you need a little sweetness, try drizzling honey on top. Short on time in the morning? Try our overnight oatmeal variation. Source: EatingWell Magazine, January/February 2015

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Ingredients

Directions

  • 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 raisins, cashews and curry powder.

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Tips

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, as desired. 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 3/4 cup.

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

332 calories; 11.1 g total fat; 2.1 g saturated fat; 159 mg sodium. 451 mg potassium; 54.5 g carbohydrates; 5.9 g fiber; 18 g sugar; 8.6 g protein; 1 mg vitamin c; 32 mcg folate; 32 mg calcium; 3 mg iron; 166 mg magnesium;

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