There’s nothing old-fashioned about these oats

OatmealPublished the week of March 6, 2017

While turning to sugary oatmeal packets results in an easy breakfast, its flavor-to-calorie ratio might not be as appealing. When you need flavor and have a bit of extra time, try oatmeal flavored with tasty ingredients you control. You’ll have a more satisfying — and healthier — meal.

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Butterscotch Oatmeal

1 egg, beaten
1-3/4 cups milk
1/2 cup packed brown sugar
1 cup rolled oats
2 tablespoons butter

In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately. Makes 3 servings.

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Carrot Cake Oatmeal

4 cups water
1 cup steel-cut oats
1 apple, peeled, cored, and chopped
1/2 cup shredded carrot
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 pinch salt
1 tablespoon butter
3/4 cup chopped pecans
1 tablespoon brown sugar
1/2 cup plain yogurt

Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes. Meanwhile, melt butter in a skillet over medium-low heat; stir in the pecans. Toast the nuts until fragrant and lightly browned, about 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt. Makes 6 servings.

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Coconut Oatmeal

3-1/2 cups plain or vanilla soy milk
1/4 teaspoon salt
2 cups rolled oats
1/4 cup pure maple syrup
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup sweetened flaked coconut
1/3 cup chopped walnuts
1 8-ounce container plain yogurt, optional
3 tablespoons honey, optional

Pour the milk and salt into a saucepan; bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut; let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired. Makes 6 servings.

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Pantry Pointers

Cooking oatmeal in milk instead of water adds protein to the dish.

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