Makes: 8 servings, 1 cup each

Active time: 5 minutes Total: 7 to 8 hours
(slow-cooker time), 1 hour 35 minutes
(stovetop time)

Heart Health Diabetes Weight Loss Gluten Free

Here is an easy way to serve a crowd a hearty
breakfast. 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 consis-
tency. It is important to use steel-cut oats;
old-fashioned oats become too soft during
slow-cooking.

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

METHOD
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 por-
ridge is creamy, 7 to 8 hours.
Per serving: 188 calories; 3 g fat (0 g sat, 1 g
mono); 0 mg cholesterol; 34 g carbohydrate;
3 g added sugars; 6 g protein; 9 g fiber; 80
mg sodium; 197 mg potassium.

Carbohydrate servings: 11/2
Exchanges: 2 starch, 1/2 fruit
Stovetop Variation: Halve the above recipe
to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steelcutoats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon saltin the top of a double boiler. Cover and cookover boiling water for about 1 1/2 hours, check-ing the water level in the bottom of the double
boiler from time to time.

Tip: 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.

50 g no added sugar muesli
150 g low fat plain unsweetened yogurt
80 g raspberries
Drink: 200 ml of orange juice