Tasty Tuesday: Apricot Nut Oatmeal
Yield: 8 2-Tablespoon Servings
1 cup raw walnuts
Spread nuts on baking sheet in a single layer.
Roast in a 275℉ oven for 35 minutes.
Remove from oven and allow to cool.
Store in airtight container.
Apricot Nut Oatmeal
Yield: 3 1-cup servings
¾ cup water
¼ cup dried apricots, minced
⅛ teaspoon salt
¼ teaspoon nutmeg
¾ cup unsweetened vanilla plant-based milk
¾ cup old fashioned oats
6 Tablespoons Roasted Walnuts
Use a small food processor to chop the apricots.
Combine first 5 ingredients in a medium saucepan. Cover and bring to a boil.
Add oats to saucepan and stir. Reduce heat to low and cover.
Cook to desired consistency (approximately 5-10 minutes).
Top each serving with 2-Tablespoons Roasted Walnuts, chia seeds or other nuts/seeds of choice.
Variation: Use steel-cut oats in place of old-fashioned oats and add an additional ¾ cup water.
Hints: Freezes well.
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