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Quick Breakfast Pudding

Makes 4 1-cup servings

Dried fruit and oatmeal make a sweet, creamy breakfast cereal

8 dried apricot halves
5 - 6 dried figs
1/4 cup raisins
1 green apple (Pippin or Granny Smith)
1 cup quick-cooking oats
3 cups fortified soy- or rice milk
1/2 teaspoon cinnamon

Chop apricots, figs, and raisins in a food processor.

Cut apple in quarters and remove core. Add to dried fruit in food processor and chop fine.

Transfer to a saucepan and add oats, non-dairy milk, and cinnamon. Heat to a simmer, then cover and cook, stirring occasionally, until thickened, about 5 minutes.

Per 1-cup serving

  • Calories: 283
  • Fat: 4.5 g
  • Saturated Fat: 0.7 g
  • Calories from Fat: 14.4%
  • Cholesterol: 0 mg
  • Protein: 10.9 g
  • Carbohydrates: 53.3 g
  • Sugar: 24.8 g
  • Fiber: 6.9 g
  • Sodium: 111 mg
  • Calcium: 269 mg
  • Iron: 3.5 mg
  • Vitamin C: 2.6 mg
  • Beta Carotene: 163 mcg
  • Vitamin E: 3 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.