Best Toasted Oatmeal With Walnuts And Apricots Recipes

Toasted Oatmeal image

Provided by Kitty Z

Categories Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons butter or 2 tablespoons margarine
1 cup oatmeal
1 teaspoon brown sugar, to taste
3/4 cup plain yogurt (or any flavor you like)

Steps:

Melt butter or margarine in a small frying pan over medium/medium low heat.
Add the oatmeal and stir so that it is evenly coated.
Cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes.
Add the brown sugar, again stirring well to coat the oatmeal.
Cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown.
Serve on top of yogurt, or with a small amount of milk or cream.

Nutrition Facts : Calories 322.1, Fat 17.1, SaturatedFat 9.7, Cholesterol 42.5, Sodium 126.6, Carbohydrate 33.7, Fiber 4, Sugar 7.1, Protein 9.8

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

Provided by Bobby Flay

Categories main-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 10

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

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.