Steel-Cut-Oat Porridge

Steel-Cut-Oat Porridge
Serves 4

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

1-1/4 cups skim milk
1 whole cinnamon stick
1/4 teaspoon coarse salt
1 cup steel-cut oats
1 banana
4 Medjool dates, coarsely chopped
2 Tablespoons brown flaxseed

1. Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes. Discard cinnamon stick.
2. Cut banana crosswise into 1/4-inch-thick rounds. Top porridge with banana and dates. Sprinkle with flaxseed. Drizzle each serving wtih 1 tablespoon milk.

Per serving: 226 calories, 4 g fat, 2 mg chol, 40 g carb, 118 mg sod, 10 g protein, 6 g fiber

Martha Stewart "Living", March 2005