Creamy Oatmeal

• 1/4 cup chopped dried apricots
• 2 cups 1% low-fat milk
• 1/4 cup firmly packed brown sugar
• 1/2 cinnamon stick
• 3 whole cloves
• 1/4 teaspoon kosher salt
• 1 cup steel-cut Irish oats

1. Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
2. Cook milk, next 4 ingredients, and 2 cups water in a heavy nonaluminum saucepan over medium heat, stirring often, 5 to 6 minutes or just until bubbles appear (do not boil). Remove from heat; remove cinnamon stick and cloves with a slotted spoon, and discard.
3. Stir in oats. Cook over low heat, stirring often, 30 minutes or until done. Top with apricots, and serve immediately.
4. Note: For testing purposes only, we used McCann's Steel-Cut Irish Oatmeal.
5. Creamy Wheat Cereal: Substitute 3/4 cup uncooked quick-cooking (2 1/2-minute) creamy wheat cereal for 1 cup Irish oats. Proceed with recipe as directed, reducing cook time in Step 3 to 3 to 5 minutes or until done. Note: For testing purposes only, we used Original (2 1/2-minute) Cream of Wheat. Per serving: Calories 253; Fat 5g (sat 8g, mono 4g, poly 1g); Protein 9g; Carb 6g; Fiber 4g; Chol 5mg; Iron 1mg; Sodium 191mg; Calc 179mg
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apricots, milk, brown sugar, cinnamon, cloves, kosher salt, irish oats

Taken from www.myrecipes.com/recipe/creamy-oatmeal (may not work)