Best Spiced Apricot Baked Oatmeal Recipes

LIGHTLY TOASTED OVERNIGHT STEEL-CUT OATMEAL WITH HONEY-ROASTED APRICOTS AND PISTACHIOS

Steps:

• 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.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.