2 to 3 tablespoons coarsely chopped toasted pecans*
Vanilla nonfat yogurt (optional)
Banana slices (optional)
Pecan halves (optional)
Raspberry nonfat yogurt and dried cranberries
Maple-flavor pancake syrup and chopped pecans
Pumpkin or apple butter and raisins
Blueberries and sliced strawberries sprinkled with cinnamon-sugar
Warm apple pie filling and skim milk
Coarsely chopped canned peaches and ground ginger
Sliced bananas and mini chocolate chips
In medium saucepan, bring milk, brown sugar, spices and salt to a gentle
boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium.
Cook for 1 minute for quick oats, 5 minutes for old-fashioned oats, or until most
of liquid is absorbed, stirring occasionally.
Remove oatmeal from heat.
Stir in mashed bananas and pecans.
Spoon oatmeal into four cereal bowls.
Top with yogurt, sliced bananas and pecan halves, if desired.
Makes 4 servings.
* To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees F
for 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe
plate. Microwave on HIGH 1 minute; stir. Continue to microwave, checking every 30
seconds, until nuts are fragrant and brown.
Nutrition facts per serving: 340 calories, 50 calories from fat, 6 g total
fat, 1 g saturated fat, less than 5 mg cholesterol, 100 mg sodium, 60 g total carbohydrates,
6 g dietary fiber, 14 g protein, 268 mg calcium