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12 h 30 m
Diabetic Living Magazine
“This mixed-grain breakfast recipe uses steel-cut oats, barley and cracked wheat. For best color and texture, add the chopped apple and dried fruit just before serving the cereal.”
1¼ cups water
3 tablespoons steel-cut oats
3 tablespoons quick-cooking barley
3 tablespoons cracked wheat
½ cup fat-free milk
1 tablespoon honey
¼ teaspoon apple pie spice or pumpkin pie spice
⅛ teaspoon salt
1 small red-skin apple, cored and chopped
3 tablespoons assorted dried fruit (such as cranberries, blueberries, snipped apricots, snipped plums [prunes] and/or dried fruit bits)
¼ cup coarsely chopped almonds, pecans, or walnuts, toasted (see Tip)
1In a 2-quart saucepan, combine the water, oats, barley and cracked wheat. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes (grains will not be tender). Transfer to a medium bowl; cool for 5 minutes. Stir in yogurt, milk, honey, apple pie spice and salt. Cover and chill for at least 12 hours or up to 3 days.
2To serve, transfer cereal to a medium saucepan (see Tip). Cook and stir over low heat until heated through. Divide among serving bowls. Stir in apple and dried fruit. Sprinkle with almonds.
Tips: The cereal may also be served without heating. Just let it stand at room temperature for 15 minutes before serving.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.