Roasted Apricot Oatmeal

You know how I don’t like pears because they remind me of a sad, flavorless, soggy apple? That’s kind of how I feel about apricots. 😛 They remind me of a hard, off-tasting peach. And YOU KNOW how much I love my peaches. I often grab apricot-flavored jelly or pancake syrup, thinking, “Ohhhh, this will be like peaches!!” But the whole time I’m eating it, all I can notice is that apricot taste, and how it’s not peaches.

Apricots are like decaf coffee. It’s almost what you want, but it’s mostly a disappointment.

Roasted Apricot Oatmeal - The Oatmeal Artist

However, when I saw the clamshell of apricots at Trader Joe’s this week (TJ’s loves its clamshells…), I felt inspired. Apricots are so cute! That golden hue with sporadic shades of blush just spoke to me. 🙂

But how would I tackle the peach impostor problem? I roasted that ish. BOOM. Problem solved.

Roasted Apricot Oatmeal by The Oatmeal Artist

In the pictures, I set this oatmeal up like a parfait, but it doesn’t have to be. In fact, I recommend stirring the roasted apricots into the oatmeal when you’re ready to eat it…especially if you’re not trying to impress anyone with presentation. 🙂

Roasted Apricot Oatmeal

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: serves 1

What you'll need:

    For the roasted apricots
  • minimum of 3 fresh apricots*
  • maple syrup (or granulated sugar)*
  • lemon juice
  • For the oatmeal
  • 3/4 cup milk of choice, or water
  • 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
  • 1 tsp vanilla bean paste (or about 1/3 of a vanilla bean)
  • dash of cinnamon
  • pinch of salt

How to make it:

    For the roasted apricots
  1. Preheat oven to 425 degrees F. Grease a baking sheet.
  2. Cut apricots in half and remove pit. Set cut side up on baking sheet.
  3. Drizzle evenly with maple syrup (or sprinkle with sugar). Sprinkle a little lemon juice over it.
  4. Bake for about 35 minutes and allow to cool.
  5. For the oatmeal
  6. Bring milk (I use 1/2 c almond milk and 1/4 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.)
  7. Once more of the liquid has absorbed, add vanilla bean paste, cinnamon, and salt. Stir.
  8. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with 2-4 roasted apricot halves. Add a splash of your milk of choice and any other additional toppings (other fruit, shredded coconut, nuts, etc.).

Just an FYI:

*If you want a single serving, 3 apricots will do. If you want your efforts to give you more than one serving, you can basically use as many as you want. Store leftovers in the fridge in a sealed container. *Sugar will give you a more traditional, syrupy result, but I don't keep granulated sugar in my cupboards, so I used maple syrup. Some people will say you can't use liquid sweeteners for something like this, but I thought it worked out just fine.

Roasted Apricot Oatmeal by The Oatmeal Artist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

1 Comment

One Response to Roasted Apricot Oatmeal

  1. Mmm. Those apricots look to die for! I’ll have to pick some up next time I’m out so that I can make this!

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