Sweet figs, creamy ricotta and crunchy almonds make this healthy oatmeal recipe a breakfast treat.

Fig & Ricotta Oatmeal

Serves 1

Active Time: 10 minutes

Total Time: 10 minutes

1 cup water

Pinch of salt

1/2 cup old-fashioned rolled oats

2 tablespoons part-skim ricotta cheese

2 tablespoons chopped dried figs

1 tablespoon toasted sliced almonds

2 teaspoons honey

1. Bring water and salt to a boil in a small saucepan.

2. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.

3. Remove from heat, cover and let stand 2 to 3 minutes. Top with ricotta, figs, almonds and honey.

Tasty tips

--Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings, as desired. Eat cold or heat up. Makes about 1 cup.

--Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 3/4 cup.

--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.

Recipe nutrition: Per serving: 315 Calories, Total Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Carbohydrates: 53 g, Fiber: 7 g, Total Sugars: 22 g, Added Sugars: 12 g, Protein: 10 g, Sodium: 194 mg, Potassium: 359 mg, Folate: 28 mcg, Calcium: 138 mg

Carbohydrate Servings: 3

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)