Steel-Cut Oat Breakfast
Yield
2 servingsPrep
5 minCook
25 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
water
|
|
| 1 | cup |
oats, steel-cut
|
* |
| 1 | teaspoon |
molasses
|
*
|
| ½ | cup |
currants
dried |
|
| ¼ | cup |
pineapple
dried |
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | teaspoons |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
water
|
|
| 237 | ml |
oats, steel-cut
|
* |
| 5 | ml |
molasses
|
*
|
| 118 | ml |
currants
dried |
|
| 59 | ml |
pineapple
dried |
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 1E+1 | ml |
brown sugar
|
|
Directions
Boil water, oats, mollasses, currants, sugar.
Turn down flame.
Add remaining ingredients.
Stir occasionally. Remove when all liquid has been absorbed, around 15 to 20 minutes.
Serve hot.
For a nice creamy texture, mix in some solid-pack pumpkin after removing from the heat.
