While browsing the shelves of the behemoth bookstore that is Powell Books in Oregon, Portland last week, I picked up a copy the cookbook Cooking Light Cook’s Essential Recipe Collection: Slow Cooker. Intriguing … healthy meals without any effort? Sure, why not give it a try.
The first recipe on my to-try list was the Maple Hazelnut Oatmeal made with steel-cut oats, gala apples, nuts, and a drizzle of maple syrup.
Steel-cut oats (also known as Irish oatmeal) is full of fiber, protein and other goodies to keep you in tip-top shape. Next time I’ll probably omit the butter because it really doesn’t need it. I didn’t have any hazelnuts on hand, so I just used chopped pecans.
Each serving contains 341 calories, 9.2g fat, and 5.5g fiber. (If you cut out the butter, it’ll take the calories and fat grams down further.)
Maple-Hazelnut Oatmeal
Ingredients
1-1/2 cups of fat-free milk
1-1/2 cups of water
2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (about 3 cups)
1 cup uncooked steel-cut oats
2 tablespoons of brown sugar
1-1/2 tablespoons of butter, softened
1/3 teaspoon of ground cinnamon
1/4 teaspoon of salt
Cooking spray
1/4 cup pure maple syrup
2 tablespoons of chopped hazelnuts, toasted
Directions
1. Bring milk and water to a boil in a sacuepan over medium-high heat, stirring frequently.
2. Place hot milk mixture, apple, and next 5 ingredients into a 3-quart electric slow cooker coated with cooking spray, stir well.
3. Cover and cook on LOW 7 hours or until oats are tender.
4. Ladle oatmeal into individual bowls; top with maple syrup and hazelnuts.
This article appears in Apr 27 – May 3, 2010.
