
Spiced Apricot and Almond Oatmeal
Warm, comforting steel-cut oatmeal infused with sweet dried apricots, crunchy almonds, and a hint of cinnamon. A perfect wholesome breakfast to fuel your morning.
Ingredients
- •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
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
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
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
Remove the oatmeal from the heat and let it sit, covered, for 5 minutes before serving to allow it to thicken further.
- 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.
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