Alex's Oatmeal
A good start for school day. My granddaughter loves oatmeal, found this recipe, and added a few things of my own.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1/4 | cup |
walnuts
roasted |
|
| 1 ¼ | scoop |
oats, steel-cut
roasted |
* |
| 5 | cups |
water
boiling |
|
| 1 | cups |
apricots, dried
chopped |
*
|
| ⅛ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
kosher salt
|
|
| 4 | teaspoon |
honey
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
walnuts
roasted |
|
| 1.3 | scoop |
oats, steel-cut
roasted |
* |
| 1.2 | l |
water
boiling |
|
| 237 | ml |
apricots, dried
chopped |
*
|
| 0.6 | ml |
cinnamon
|
|
| 2.5 | ml |
kosher salt
|
|
| 2E+1 | ml |
honey
or to taste |
|
Directions
Preheat oven to 350℉ (180℃).
Spread walnuts and oats on two rimmed cookie sheets.
Bake for 10 to 12 minutes, until they are golden brown.
Bring water to boil in a saucepan over medium heat.
Stir in oats, apricots, cinnamon, and salt. Return to a boil.
Reduce heat, partially cover, simmer until oats are tender, about 25 minutes, stirring occasionally to prevent sticking.
Meanwhile, chop the cooled walnuts.
Spoon oatmeal into 4 bowl, sprinkle with walnuts and drizzle with honey.
