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Overnight Peach Oatmeal

6 servings

• 1 cup steel-cut oats (or Irish oatmeal)
• 4 cups water
• 1 cup dried peaches, chopped
• 1/2 teaspoon ground nutmeg
• 1 cup white grape juice
• 1 (6-ounce) carton peach or vanilla flavored low-fat yogurt
• 6 tablespoons English walnut pieces, toasted

Combine oats and 4 cups water in 31/2-to 4-quart slow cooker. Cover and cook on low setting 6 to 8 hours, or until oats are tender and cereal is thick.

Combine peaches, nutmeg and white grape juice in a small saucepan. Cover and heat to boiling. Reduce heat and simmer 8 minutes, or until peaches are tender. Uncover and cook 2 to 3 minutes, or until liquid is slightly reduced.

To serve, spoon cooked oats into individual serving bowls. Top each with 2 to 3 tablespoons warm peaches and syrup, then a dollop of yogurt. Sprinkle with walnuts.

Per serving: 214 calories (24 percent from fat), 6 g fat (1 g saturated), 1 mg cholesterol, 37 g carbohydrates, 7 g protein, 22 mg sodium, 4 g dietary fiber.

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