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Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios

A bowl of steel-cut oatmeal topped with pistachios and apricots
Food Network
Prep Time
25 min
Cook Time
30 min
Yields
4 - 6 servings

This healthy dish is a great way to start the day full of nutrients and energy.

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ingredients

2
cups steel-cut Irish oats
¼
tsp fine sea salt
8
ripe but still firm apricots, pitted and quartered
½
cup apricot nectar
¼
cup clover honey
4
whole cloves
2
cinnamon sticks
1
cup warm milk
¾
cup shelled pistachios, toasted and chopped
Rose water, for drizzling, optional
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directions

Step 1

Preheat the oven to 300ºF.

Step 2

Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes.

Step 3

In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight.

Step 4

The next morning, preheat the oven to 350ºF.

Step 5

Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes.

Step 6

While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes.

Step 7

Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated.

Step 8

Spoon the oatmeal into bowls, top with some of the apricots with syrup and sprinkle with pistachios. Drizzle with rose water if desired.

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