Nutrition per serving may change if servings are adjusted.
1 cup water
Pinch of salt
½ cup old-fashioned rolled oats
2 tablespoons chopped dates
1 tablespoon toasted pine nuts
1 teaspoon honey
¼ teaspoon ground cinnamon
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 dates, pine nuts, honey and cinnamon.
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.
281 calories;9 g fat(1 g sat); 6 g fiber; 48 g carbohydrates; 7 g protein; 26 mcg folate; 0 mg cholesterol; 19 g sugars; 6 g added sugars; 6 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 3 mg iron; 153 mg sodium; 323 mg potassium
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 fruit, ½ other carbohydrate, 1 fat