Overnight Oatmeal

Ingredients:

• 8 cups water
• 2 cups steel-cut oats
• 1/3 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 1/4 teaspoon salt, or to taste
  

Directions:

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

Yield: 8 servings (1 cup each)

Nutrients:
(per serving)

• 203 calories
• 3 g total fat (1 g sat; 0 g mono)
• 0 mg cholesterol
• 37 g carbohydrate
• 6 g protein
• 6 g fiber
• 80 mg sodium
  

Note: Steel-cut oats, sometimes labeled “Irish oatmeal” look like small pebbles. They are toasted oat groats – the oat kernel that has been removed from the husk – that have been cut in two or three pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

From: Eating Well, the Magazine of Food & Health, Winter 2004 edition. For more information, please visit: www.eatingwell.com.