Steel Cut Oatmeal with Apricots, Pistachios and Pomegranate Molasses

I know what you are thinking. Who the heck has pomegranate molasses lying around the house? This crazy lady- that's who. I started experimenting last year with Middle Eastern flavors after I received one of my favorite cookbooks of all time "Jerusalem" by Yotam Ottolenghi and Sami Tamimi as a Christmas gift (note the irony). I found pomegranate molasses on Amazon, but I have also seen it in Whole Foods and some well stocked groceries in the international section. It is basically pomegranate juice that has been reduced to a thick flavorful syrup. The flavor is a little sweet with a bit of tanginess. You can use it in salad dressings, sauces, or even on top of ice cream. For this recipe, I drizzle it on at the end, almost like a finishing sauce. It adds an interesting depth to the oatmeal. If you have never had steel cut oatmeal before, you will be a convert. They are the creamier, nuttier version of rolled oats, with all the nutritious benefits. I love it because of it's creamy chew. The grain really shines. To round out the oatmeal, I added apricots and pistachios, as the combo really works well together. You can use any nut you have on hand. If you don't have pomegranate molasses, you can just use maple syrup, or leave it out altogether. This steel cut oatmeal will stand on it's own. Note- be sure to use a large pot when preparing this recipe. The first couple of times I made this, the milk/water combo overflowed so quickly, rendering my stove a complete mess. My advice is to stay on top of when it boils, and use a large pot.

Steel Cut Oatmeal with Apricots, Pistachios and Pomegranate Molasses

Steel cut oatmeal is rolled oats chewier cousin. Try this oatmeal topped with apricots, pistachios and pomegranate molasses for a Mediterranean spin.

4.50 from 2 votes

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Prep Time 5 mins

Cook Time 25 mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

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• 3 cups water
• 1 cup milk
• ¼ teaspoon kosher salt
• 1 cup steel cut oats
• ½ cup chopped dried apricots
• 2 tablespoon apricot jam
• ¼ cup shelled pistachios
• a few drizzles of pomegranate molasses

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.
• Remove the cover. Simmer on low for about 25-30 minutes, stirring occasionally.
• After the oatmeal finishes cooking, add the apricot jam and chopped apricots, stirring to incorporate the ingredients. Let stand a few minutes to soften the apricots.
• Divide the oatmeal among 4 bowls. Add about a tablespoon of pistachios to each bowl, then drizzle with the pomegranate molasses. Eat immediately.

Notes

The oatmeal can be stored in the fridge for about a week. It re-heats very well. Just add a little more water or milk when re-heating, and stir. I actually think it tastes even better the next day. Enjoy!

Keyword Apricots, Breakfast, Oatmeal, Pistachios

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