This is a great alternative to a slow-cooked breakfast when you’re short on time. I woke up one morning realizing
I had forgotten to make overnight oats the night before. I tried out an idea in the multicooker and it turned out great! Serve with fresh seasonal fruit; my favorite are spring and summer berries. —Mary Anne Thygesen, Portland, Oregon,
Ingredients
- 3-1/4 cups water, divided
- 3/4 cup steel-cut oats
- 3/4 cup sweetened shredded coconut
- 6 tablespoons dried cranberries
- 3/8 teaspoon each ground cinnamon, cardamom, allspice and nutmeg
- 3/8 teaspoon salt
- 1-1/2 teaspoons butter
- Optional toppings: Yogurt, maple syrup and fresh berries
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 serving: 349 calories, 13g fat (9g saturated fat), 5mg cholesterol, 372mg sodium, 55g carbohydrate (26g sugars, 7g fiber), 6g protein.
