Fruity oatmeal.

Makes 4 servings


  • 4 cups water
  • ¼ teaspoon salt
  • 1 cup steel-cut oats
  • ½ cup dried cranberries
  • ½ cup dried apricots, coarsely chopped
  • 2 Granny Smith apples, peeled, cored, and cut into chunks
  • 2 tablespoons water
  • 3 tablespoons real maple syrup
  • ¼ teaspoon ground cinnamon


In large saucepan over medium-high heat, combine the water and salt and bring to a boil. Stir in the oats and cranberries and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally until oats are done al dente, about 25 to 30 minutes.

In a large skillet set over medium-high heat, combine apples and water and cook, stirring frequently, until heated through and starting to soften, about 3 minutes. Stir in maple syrup and cinnamon and cook until liquid reduces slightly and coats the apples.

Serve oatmeal topped with apples and pecans.


Serving size: about 1 cup

Calories: 305, Total fat: 3.3 g; Saturated fat: 0.5 g; Cholesterol: 0 mg; Sodium: 148 mg; Potassium: 226 mg; Carbohydrate: 71 g; Protein: 16.9 g