| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | .cl, Breakfast | 6 | Servings |
INGREDIENTS
| 1 | c | Steel-cut oats |
| 3 1/2 | c | Water |
| 1/8 | ts | Salt |
| 1 | tb | Granulated sugar |
| 1 | tb | Butter; cut into 6 pieces |
| Brown sugar | ||
| Half-and-half or heavy cream |
INSTRUCTIONS
Just a few recipes from Country Living I downloaded and wanted to share. 1. Heat oven to 300'F. Spread oats out onto a rimmed baking sheet and toast 15 to 20 minutes or until they start to brown. 2. Meanwhile, in 3-quart saucepan, heat water to boiling over high heat. Stir in toasted oats and salt. Return to boiling; reduce heat to low and cook, covered, 2 to 25 minutes or until oats are tender and all water has been absorbed. 3. Remove oats from heat and stir in granulated sugar. Divide among 6 serving bowls; top each with a piece of butter and serve with brown sugar and cream. 4. Or cool oatmeal to room temperature and divide into 6 small plastic bags and freeze. To reheat, empty one bag into a microwave-safe bowl and microwave, covered, on high (100 percent) for 4 minutes, stirring once after 2 minutes. Nutrition information per serving without brown sugar or half-and-half-protein: 2 grams; fat: 3 grams; carbohydrate: 1/3 grams; fiber: 2 grams; sodium 61 milligrams; cholesterol: 5 milligrams; calories: 77 Country Living/March/94 Scanned & fixed by DP & GG Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan 31, 1998
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