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Breakfast and Brunch Recipes: Swiss Oatmeal


2 C. rolled oats (old-fashioned, not quick cooking or instant)
1-1/2 C. skim milk
1/4 tsp. salt
1/4 C. honey
1/3 C. chopped pecans
1/3 C. chopped dried apricots
1/2 C. chopped prunes
2 medium apples (any variety)

Optional: Other dried fruits as desired (raisins, dried cranberries, cherries, etc.)


Mix the oats, milk, and salt in a large bowl, cover, and let stand in the refrigerator overnight.
The next day: spread the pecans on a cookie sheet and toast in a 350* oven for approximately 5 minutes (watch them closely to avoid burning, they should just be fragrant and lightly browned). Allow to cool. Add the honey, pecans, dried apricots and prunes to the oat mixture and mix well. Take a cheese grater and grate the apples, including the skins, into the oat mixture and mix well. Serve in individual dishes with milk, nonfat plain yogurt, or by itself. Refrigerate any leftovers, it will keep for several days.

Serves: 6

Exchanges or food group servings: 1 1/2 STARCH, 1 FRUIT, 1 DAIRY, 1 FAT

Nutrients per serving: CALS 274; PROTEIN 7.9g; CARBS 49g; FIBER 5.4g; TOT FAT 6.6g; SAT FAT 0.5g; SODIUM 124mg

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