Fruit and Nut Oatmeal

Name: Fruit and Nut Oatmeal
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 cup water; 2 1/2 cups nonfat milk; 1 cup oats; 1 cup all-bran cereal; 1/4 teaspoon salt; 1 apple, peeled & diced; 1/4 cup dried currant; 1/8 cup golden raisin; 1/2 cup walnuts, chopped; 2 teaspoons brown sugar; 4 teaspoons Splenda sugar substitute

Submitted by xtine

"From April 2008 Prevention magazine, but I added some All-Bran cereal to give it more fiber. Use the extra fiber All-Bran if you can find it. This reheats well in the microwave."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 4

ingredients

1 cup water
2 ¹⁄₂ cups nonfat milk
1 cup oats
1 cup all-bran cereal
¹⁄₄ teaspoon salt
1 apple, peeled & diced
¹⁄₄ cup dried currant
¹⁄₈ cup golden raisin
¹⁄₂ cup walnuts, chopped
2 teaspoons brown sugar
4 teaspoons Splenda sugar substitute

directions

Bring water and 1 1/2 cups milk to a boil over high heat.Stir in the oats, All-Bran and salt. Reduce heat to medium-low and simmer for 3 minutes, stirring often.
Stir in the apple, currants and raisins, cover and simmer over medium-low heat for 3 minutes.
Stir in the walnuts, remaining cup of milk, brown sugar and Splenda; mix well.

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Reviews

I have sampled this and I love it . The only dried fruit I had was sultanas and they worked really well. I left out all the sugar and Splenda due to personal taste. I will reheat in m/wave for brekky in the morning - can't wait !

katew

RECIPE SUBMITTED BY

xtine

I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= />

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