Nutrition per serving may change if servings are adjusted.
1 cup water
Pinch of salt
½ cup old-fashioned rolled oats
1 tablespoon reduced-fat cream cheese
1 tablespoon chopped dried cherries
1 tablespoon toasted chopped walnuts
2 teaspoons raw cane sugar, such as turbinado
½ teaspoon lemon zest
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 cream cheese, cherries, walnuts, sugar and lemon zest.
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.
299 calories;11 g fat(3 g sat); 5 g fiber; 44 g carbohydrates; 8 g protein; 29 mcg folate; 10 mg cholesterol; 15 g sugars; 9 g added sugars; 405 IU vitamin A; 1 mg vitamin C; 33 mg calcium; 2 mg iron; 200 mg sodium; 204 mg potassium
Carbohydrate Servings: 3
Exchanges: 2 starch, ½ fruit, ½ other carbohydrate, 1½ fat