Departments: The Hungry Heart/By Their Fruits
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at americanheart.org.
Serves 4; 1 cup per serving
Warm, comforting, and healthy, too-a bowl of oatmeal is all those things. You won't want to add sugar and milk once you've tasted how good the apricots and yogurt make this quick-and-easy breakfast dish.
3½ cups water
½ cup chopped dried apricots
2 cups uncooked quick-cooking rolled oats
1 6-ounce container fat-free vanilla yogurt
In a medium saucepan, bring the water and apricots to a boil, covered, over medium-high heat, 5 to 6 minutes. Reduce the heat to low and cook for 5 minutes.
Stir in the oats. Cook, uncovered, for 1 to 2 minutes, or until thickened, stirring occasionally. Spoon into bowls. Dollop each serving with the yogurt. Using the tip of a flat knife, such as a butter knife, swirl the yogurt through the oatmeal.
Kitchen shears make it easy to snip the dried apricots into small pieces. To prevent apricots and other dried fruits from sticking to the blades of the shears, run them under hot water and dry them just before you snip the fruit. You can also lightly spray the blades with cooking spray.
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 1 mg
Sodium 39 mg
Carbohydrates 45 g
Fiber 6 g
Sugars 17 g
Protein 9 g
© 2010 American Heart Association, Inc.