Fig & Ricotta OO

Breakfast, Regular Rotation


½ cup old-fashioned rolled oats (see Tip)

½ cup water

Pinch of salt

2 tablespoons part-skim ricotta cheese

2 tablespoons chopped dried figs

1 tablespoon toasted sliced almonds

2 teaspoons honey


Combine oats, water and salt in a jar or bowl and stir. Cover and refrigerate overnight.

In the morning, heat the oats, if desired, or eat cold. Top with ricotta, figs, almonds and honey.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: When prepping the oatmeal the night before, measure, toast and chop the ingredients for the topping.


294 calories; 8.5 g total fat; 2.3 g saturated fat; 10 mg cholesterol; 182 mg sodium. 362 mg potassium; 47.5 g carbohydrates; 6.6 g fiber; 16 g sugar; 10.4 g protein; 121 IU vitamin a iu; 28 mcg folate; 154 mg calcium; 2 mg iron; 74 mg magnesium; 6 g added sugar