4 C. water
\n1\/2 tsp. ground cardamom
\n1\/4 tsp. ground allspice
\n1\/2 tsp. ground cinnamon
\n1\/2 tsp. ground ginger
\n1\/4 tsp. ground clover
\npinch ground black pepper
\n1 C. steel cut (Irish or Scottish) oatmeal
\n1\/4 C. butter (optional)
\n2 tsp. ground flaxseed
\n1\/4 C. heavy cream
\n1 T. Splenda(to taste)<\/p>\n
Bring the water to a boil in a medium saucepan, adding the spices. Add the oatmeal, butter and flaxseed, stirring. Reduce the heat; simmer for 30 minutes, stirring occasionally. Add a small bit of water, if needed, during cooking. Stir in the cream and sweetener.<\/p>\n
Yield: 4 servings
\nCalories: 174
\nFat: 21g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 C. water 1\/2 tsp. ground cardamom 1\/4 tsp. ground allspice 1\/2 tsp. ground cinnamon 1\/2 tsp. ground ginger 1\/4 tsp. ground clover pinch ground black pepper 1 C. steel cut (Irish or Scottish) oatmeal 1\/4 C. butter (optional) 2 tsp. ground flaxseed 1\/4 C. heavy cream 1 T. Splenda(to taste) Bring the water to a boil in a medium saucepan, adding the spices. Add the oatmeal, butter and flaxseed, stirring. Reduce the heat; simmer for 30 minutes, stirring occasionally….<\/p>\n