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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 2 servings The following items or measurements are not included below: 2 teaspoons Splenda sugar substitute |
||
| Calories 206 | ||
| Calories from Fat 24 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.7g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 38mg | 1% | |
| Potassium 369mg | 10% | |
| Total Carbohydrate 37.0g | 12% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 9.5g | ||
| Protein 9.2g | 18% | |
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I eat oatmeal 3 or 4 times a week and find myself looking for new ways to add flavor and interest without adding a lot of calories. This morning's experiment was worth sharing. Feel free to adjust to your dietary and taste preferences.
SERVES 2
Ingredients
- 1 cup regular oatmeal
- 2 cups water
- 1/2 teaspoon almond extract
- 6 dried apricot halves, small diced
- 1/3 cup plain nonfat yogurt
- 2 teaspoons Splenda sugar substitute or sugar (optional)
- 1-2 tablespoon chopped almonds (optional)
Directions
1
Boil water in a small sauce pan, then add oatmeal, almond extract, and diced apricots.2
Cook oatmeal 5-10 minutes until done according to your taste.3
Serve with a dollop of yogurt and if you want sweetner and almons.
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- Preparation > Time to Make > < 15 mins
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- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
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Featured Reviews for This Recipe
From: Brooke the Cook in WI
On Jun 8, 2008
Hadn't thought of putting almond extract in my oatmeal before... don't know why because it was superb! I think the sliced almonds are a must on the top... I'm not so sure about the plain yogurt; I used all the ingredients and think that the splenda is only needed if you're using the tangy yogurt. Next time I think I'd omit the yogurt and the splenda altogether and just enjoy the almonds and apricots. Made for Zaar Stars.
From: PaulaG
On Jan 23, 2005
DH said this could almost be a dessert. It is a nice change of pace to our usual oatmeal. I topped it with a sprinkling of brown sugar. I think it would be wonderful drizzled with maple syrup. Think I may give that a try. Thanks for posting.
From: **Mandy**
On May 30, 2007
I did a half batch of this for breakfast using quick cooking oats & cooked in the microwave. I used half milk half water for cooking for a creamier consistency. It was nice but I did find that the 1/4 tsp almond for the half batch was still too much for my tastebuds. If I make it again I might try and use almond syrup & then no sweetner at the end. Thanks. Made for ZWT III
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