This delicious oatmeal combined with yogurt and fruits are perfect for breakfast.
cup steel-cut oats
teaspoons finely chopped gingerroot
medium banana, mashed
container (6 oz) vanilla low-fat yogurt
medium mango, seed removed, peeled and chopped (1 cup)
cup sliced fresh strawberries
tablespoons shredded coconut, toasted
tablespoons chopped walnuts
In 1 1/2-quart saucepan, heat water to boiling. Stir in oats, gingerroot and salt. Reduce heat; simmer gently uncovered 25 to 30 minutes, without stirring, until oats are tender yet slightly chewy; stir in banana. Divide oatmeal evenly among 4 bowls.
Top each serving with yogurt, mango, strawberries, coconut and walnuts. Serve immediately.
To toast coconut, heat oven to 350°F. Spread coconut in shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
To speed cooking time, substitute 1 1/2 cups quick-cooking oats for steel-cut oats, cooking as directed on oats package.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.