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. I love them because they have a bit of "chew", yet they still cook up creamy (like porridge).
For this oatmeal, I was 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, I topped it with pistachios and a drizzle of pomegranate molasses.
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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- I 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 preserves- 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 I 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 (I 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 me, I 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.
FAQ
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 in this recipe.
Perfect pairings
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Creamy Apricot Oatmeal
Equipment
- large pot
Ingredients
- 3 cups water
- 1 cup milk (any kind)
- ¼ teaspoon Kosher or fine sea salt
- 1 cup steel cut oats
- ½ cup chopped dried apricots
- 2 tablespoon apricot jam
- ¼ cup shelled raw pistachios, unsalted
- pomegranate molasses for drizzling optional
Instructions
- 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.3 cups water, 1 cup milk (any kind), ¼ teaspoon Kosher or fine sea salt, 1 cup steel cut oats
- 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).
- Remove from the heat, then stir in the chopped apricots and apricot jam. Let stand a few minutes to soften the apricots.½ cup chopped dried apricots, 2 tablespoon apricot jam
- 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.¼ cup shelled raw pistachios, unsalted, pomegranate molasses for drizzling
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
ANNE says
Love this combo!!!
Jennifer says
Yum!
Cheryl Menay feliciano says
Yummmmm
Amanda says
This recipe made for a wonderful and healthy start to my day.