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

Total Time:
9 hr 25 min
25 min
8 hr 30 min
30 min

4 to 6 servings

  • 2 cups steel-cut Irish oats
  • 1/4 teaspoon fine sea salt
  • 8 ripe but still firm apricots, pitted and quartered
  • 1/2 cup apricot nectar
  • 1/4 cup clover honey
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1 cup warm milk
  • 3/4 cup shelled pistachios, toasted and chopped
  • Rose water, for drizzling, optional
  • Preheat the oven to 300 degrees F.

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

  • 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.

  • The next morning, preheat the oven to 350 degrees F.

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

  • 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.

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

  • 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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