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Apricot Cranberry Oatmeal with Walnuts

Russ Myers


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

★★★★★ 3 votes
15 Min
35 Min
Stove Top


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


1Bring 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.
2Meanwhile, bring apple juice to a boil in a small saucepan. Add apricots and cranberries and cook a few minutes or until plump.
3Portion 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