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tropical fruit ginger oatmeal
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Source: Betty Crocker Breakfast Book
| prep time: 15 Minutes * start to finish: 45 Minutes * 4 Servings | |
| 2 1/2cups | water |
| 3/4 cup | steel-cut oats |
| 2 teaspoons | finely chopped gingerroot |
| 1/8 teaspoon | salt |
| 1/2 medium | banana, mashed |
| 1 (6 oz) | vanilla thick-and-creamy low-fat yogurt |
| 1 medium | mango, seed removed, peeled and chopped (1 cup) |
| 1/2 cup | sliced fresh strawberries |
| 2 tablespoons | shredded coconut, toasted |
| 2 | tablespoons chopped walnuts |
1 In 1 1/2-quart saucepan, heat water to boiling. Stir in oats, gingerroot and salt. Reduce heat to low; simmer gently uncovered 25 to 30 minutes, without stirring, until oats are tender yet slightly chewy.
2 Stir banana into oatmeal Divide among 4 bowls. Top each serving with yogurt, mango, strawberries, coconut and walnuts. Serve immediately.
*To toast coconut, sprinkle in an ungreased skillet and cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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