Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 393
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 61
- Dietary Fiber
- 9
- Sugar
- 22
- Protein
- 14
- Cholesterol
- 4
- Sodium
- 118
- Total: 9 hr 10 min (includes cooling and chilling time)
- Active: 25 min
Ingredients
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
Directions
- 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.