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Fig & Ricotta Oatmeal
EatingWell Test Kitchen
“Sweet figs, creamy ricotta and crunchy almonds make this healthy oatmeal recipe a breakfast treat. Short on time in the morning? Try our overnight oatmeal variation.”
1 cup water
Pinch of salt
½ cup old-fashioned rolled oats
2 tablespoons part-skim ricotta cheese
2 tablespoons chopped dried figs
1 tablespoon toasted sliced almonds
2 teaspoons honey
1Bring 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.
Overnight oats variation: Combine ½ cup old-fashioned rolled oats with ½ 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 ⅓ 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.
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.