Overnight Oatmeal - 35g Carbs, 9g Fiber
From Eating Well Magazine
Here is an easy way to serve a crowd a hearty breakfast before
facing the elements for a day of winter sports. You can assemble
it in the slow cooker in the evening and wake up to a bowl of hot,
nourishing oatmeal. The slow cooker eliminates the need for
constant stirring and ensures an exceptionally creamy consistency.
It is important to use steel-cut oats; old-fashioned oats become
too soft during slow-cooking.
Yield: 8 servings, 1 cup each
Active Time: 5 minutes
Total Time: 7 to 8 hours (slow-cooker time),
1 hour 35 minutes (stovetop time)
Ease of preparation: Easy
8 cups water
2 cups steel-cut oats (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 tsp salt, or to taste
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.
Stovetop Variation:
Halve the above recipe to accommodate the size of most double
boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons
dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon
salt in the top of a double boiler. Cover and cook over boiling
water for about 1 1/2 hours, checking the water level in the
bottom of the double boiler from time to time.
Per serving:
193 Calories, 3g Fat (0g Sat, 1g Mono), 0mg Cholesterol,
35g Carbs, 9g Fiber, 6g Protein, 78mg Sodium
Nutrition bonus: Fiber (36% daily value)
2 Carbohydrate Servings
Exchanges: 2 starch 1/2 fruit
Ingredient 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
2 or 3 pieces. Do not substitute regular rolled oats, which
have a shorter cooking time, in the slow-cooker oatmeal recipe.