Apricot Cranberry Oatmeal with Walnuts

Russ Myers

By
@Beegee1947

Weekend brunch is worth waking up for and this recipe will help kick-start your weekend.

Alexander the Great is widely believed to have brought apricots to Greece, while the Roman General Lucullus is credited for bring back apricot trees from Armenia to Rome. According to Pliny, Romans began cultivating apricots about 100 B.C., and they definitely knew apricots by 200 A.D. since the Roman Food Writer, Apicius, recorded recipes for them.

Recipe: Kitchen Daily
Photo: David Nehmer


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Comments:

Serves:

4

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1/2 c
dried apricots, diced
1/4 c
dried cranberries
2 c
water
2 c
reduced-fat milk
1 c
irish steel-cut oats
1 pinch
salt
1/2 c
apple juice
1/4 c
walnuts, toasted
honey, as needed
cinnamon, as needed
cream, as needed

Directions Step-By-Step

1
Bring water and milk to a boil in a medium saucepan. Add oats and salt, stirring frequently until mixture comes back to boil. Reduce heat and simmer uncovered, stirring occasionally, for 30 minutes.
2
Meanwhile, bring apple juice to a boil in a small saucepan. Add apricots and cranberries and cook a few minutes or until plump.
3
Portion piping-hot oatmeal into 4 bowls and sprinkle evenly with plumped fruit and toasted walnuts. Serve with honey, cinnamon, and cream to add as needed.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy