Spiced Apricot and Almond Oatmeal

• •1 cup Steel-cut oats
• •3 cups Water
• •1 cup Milk (dairy or non-dairy)
• •1 cup Dried apricots (finely chopped)
• •2 tbsp Brown sugar (or to taste)
• •1 tsp Ground cinnamon
• •1 tsp Salt
• •1 cup Slivered almonds (toasted, for garnish)
• •to taste Honey or maple syrup (for serving)

Instructions

1. 1

   In a medium saucepan, combine the steel-cut oats, water, milk, chopped dried apricots, brown sugar, cinnamon, and salt. Bring the mixture to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid. If the oatmeal becomes too thick, you can add a splash more milk or water.

3. 3

   While the oatmeal is cooking, lightly toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Be careful not to burn them.

4. 4

   Remove the oatmeal from the heat and let it sit, covered, for 5 minutes before serving to allow it to thicken further.

5. 5

   Divide the oatmeal among serving bowls. Garnish each serving with toasted slivered almonds and a drizzle of honey or maple syrup, if desired.

Chef's Tips

• 💡For an extra creamy texture, use all milk instead of a mix of water and milk. Alternatively, for a lighter version, use all water.
• 💡Prep ahead: You can cook a larger batch of this oatmeal and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to reach your desired consistency.