Remember my angst against apricots?? How they are basically just wannabe peaches? Well, I have discovered one perk they have over peaches: they have a more powerful flavor than peaches, making them more enjoyable in oatmeal. Peaches tend to “disappear” when mixed into oatmeal, but apricots are still pretty in-your-face.
As a result, I used apricots for this recipe even though I originally envisioned it with peaches. Of course, you could use either.
Make sure to take it easy with the cardamom. A little goes a long way!
As for the apricots, I pulsed mine in my food processor until it was basically “shredded.” Apricots are harder than peaches, so they didn’t really “puree.” It was a lovely way to get the apricots into the smallest pieces possible. You know how I feel about chunks.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 2 apricots, diced or pureed
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of ground cardamom
- pinch of salt
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
- Add apricot.
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, cardamom, and salt. Stir.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (coconut, pomegranate, nuts, etc.).
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