It's a rainy morning and we're home for a couple of weeks. I love to make this oatmeal and have it in the fridge for the entire week. I haven't used the ground flaxseed yet but would like to try it. I cook the oatmeal with cinnamon and salt and then put in the fridge. I add the dried fruit, honey and nuts on the morning I'm going to eat it. The toasting of this oatmeal really makes it good. I always use McCann's Steel-Cut Oats. It doesn't work with anything but steel-cut.
Toasted Oatmeal with Walnuts and Apricots
NOTES : 1.2008 – I really like the oatmeal this way. Didn’t use quite as many apricots and didn’t have flaxseed. Stores well for the entire week.
Yields: 0.8 servings
Ingredients
1 ounce walnut halves -- 1/4 cup
1 1/4 cups steel-cut oats
5 cups water
5 ounces dried apricots -- chopped (1 cup)
pinch ground cinnamon
1/2 teaspoon coarse salt
2 teaspoons freshly ground flaxseed
4 teaspoons honey -- or to taste
Directions
Preheat oven to 350. Spread walnuts and oats on 2 rimmed baking sheets. Bake until walnuts are toasted and oats are golden brown, about 10 minutes for walnuts and 12 minutes for oats.
Bring water to a boil in a saucepan over medium heat. Stir in oats, apricots, cinnamon, and salt. Return to a boil. Reduce heat; partially cover, and simmer, stirring occasional, until oats are tender and mixture has thickened, about 25 minutes. Meanwhile, chop walnuts.
Spoon oatmeal into 4 bowls. Sprinkle each serving with some of the walnuts and flaxseed, and drizzle with honey. Serve immediately.
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