Creamy Apricot Oatmeal

Start your morning with a warm, comforting bowl of Creamy Apricot Oatmeal made with hearty steel-cut oats. This wholesome breakfast pairs the nutty, chewy texture of steel-cut oats with the natural sweetness of dried apricots, creating a satisfying meal that fuels you for the day.

Have you tried steel-cut oats? If not, plan to be converted! They are the creamier, nuttier version of rolled oats with all the nutritious benefits. We love them because they have a bit of "chew", yet they still cook up creamy (like porridge).

For this oatmeal we were inspired by Mediterranean flavors (apricots pistachios and pomegranate). Dried apricots are used instead of fresh because they are easy to find and available all year long. To round out this apricot oatmeal, we topped it with pistachios and a drizzle of pomegranate molasses.

Ingredient notes

See the steps below to make steel-cut oatmeal with apricots.

• Steel-cut oats Steel-cut oats are toasted whole, husked, oat kernels that have been cut into two to three pinhead-sized pieces with steel blades. They are also known as Irish oatmeal, pinhead oats, or coarse oats. They are chewier than old-fashioned oats have a nuttier taste, and require a much longer cooking time.
• Milk we use 2% cow's milk, but feel free to use any milk you prefer.
• Dried apricots Shelf-stable dried apricots make this oatmeal easy to whip up anytime.
• Apricot jam or preserve s- They add an additional layer of sweetness. Use a good quality apricot jam such as Bonne Maman.
• Salt To balance out the sweetness.
• Pistachios Preferrable toasted for topping.
• Pomegranate molasses This is optional, but we like drizzling it over the cooked oatmeal while it's still piping hot.

Step-by-step

In a large pot, bring the milk, water, and salt to a boil. Add the oats, and reduce heat to low.

Simmer on low (uncovered) for 25-35 minutes, or until most of the liquid is absorbed. Stir frequently.

Remove from the heat and add the apricots and jam.

Stir to combine. Divide into bowls and top with pistachios, and pomegranate molasses (if using).

Expert tip

Make sure you are using a LARGE pot (we use a 6-quart pot), and watch the pot carefully when adding the milk, as it will BOIL OVER if you are not careful. Trust us, we have made that mistake for you!

Flavor combinations

Tired of apricots? Any dried fruit will do. Try using raisins dates figs, or prunes. They all go well with the apricot jam. The apricot jam can be swapped for orange marmalade or fig jam, or you can sweeten the oatmeal with brown sugar or honey.

Lastly, experiment with warm spices such as cinnamon, cloves, or a dash of nutmeg.

Storage and make-ahead options

The oatmeal can be stored in an air-tight container in the fridge for up to 5 days. Allow the oatmeal to cool completely before storing.

If meal prepping, divide the oatmeal into 4 lidded containers and store them in the fridge for up to five days. To freeze oatmeal, portion the cooled oatmeal into freezer-safe bags (like Ziploc), squeeze out any excess air from the bag, then lay it flat to store. Cooked oatmeal can be frozen for up to 3 months.

Kitchen questions

Can we make this oatmeal with regular oats?

Yes! But note that steel-cut oats take almost 3 times as long to cook as old-fashioned oats. If making apricot oatmeal with any other oat variety, it's best to cook the oatmeal as per the package directions, then proceed by adding the dried apricots, jam, and nuts as instructed.

Solid pairings

Ingredients

Makes 4

• 3 cups water
• 1 cup milk (any kind)
• ¼ tsp Kosher or fine sea salt
• 1 cup steel cut oats
• ½ cup chopped dried apricots
• 2 tbsp apricot jam
• 1/4 cup shelled raw pistachios, unsalted
• pomegranate molasses for drizzling (optional)

Equipment

• large pot

Method

1. In a large pot, add the water, milk and salt. Bring to a boil (watch closely as it will foam and rise rapidly as soon as it boils). Add the oats.

2. Remove the cover. Simmer on low for about 25-35 minutes, stirring frequently until most of the liquid has been absorbed (if a skin forms, just keep stirring to dissolve).

3. Remove from the heat, then stir in the chopped apricots and apricot jam. Let stand a few minutes to soften the apricots.

4. Divide the oatmeal among 4 bowls. Add about one tablespoon of pistachios to each bowl, then drizzle with the pomegranate molasses (if using). serve immediately.

Kitchen notes

Storage: The oatmeal can be stored in the fridge for about 5 days. It re-heats well. add a little more water or milk when re-heating, and stir. We think it tastes even better the next day.

Using old-fashioned oats: If making apricot oatmeal with any other oat variety, it's best to cook the oatmeal as per the package directions, then proceed by adding the dried apricots, jam, and nuts as instructed. Steel-cut oats take 3 times as long to cook, so you will need to reduce your cooking time if using old-fashioned oats.