Apricot-Ginger Steel-CutĀ Oats

August 28, 2015
0 Ratings
Photo by bonbonmarie
  • Serves 6-8
Author Notes

This is one of my all-time favorite breakfasts. It's a basic soaked/cooked steel-cut oat, into which a yummy combo of dried fruits has been added. The flavor is mellow, texture toothsome, and the kick of ginger is super. Serve it with a little of your favorite milk (mine's almond milk), toasty nuts, fresh fruit, and you're set. And with all the lovely dried fruits, no additional sweetener is needed. Hurray!
I prepare enough for several days, so I don't have to think about what's for breakfast when I am in a rush to get out of the house. One cup of oats makes 6-8 servings, so if you are preparing for a crowd, plan accordingly and you can have breakfast in a snap for a day or a week. —bonbonmarie

What You'll Need
  • Step one: soaking
  • 1 cup steel cut oats
  • 1 cup warm water
  • 1 tablespoon active, live yogurt, or other live, cultured product, or cider vinegar
  • Step two: cooking
  • soaked oats from step one
  • 1 1/8 cups water
  • 1/2 teaspoon kosher or sea salt
  • 3 whole cardamom pods
  • 2 tablespoons ground flaxseed
  • 3 ounces chopped, dried apricots (about 3/4 c)
  • 1.5 ounces chopped dates (about 1/2 c)
  • .75 ounces chopped, candied ginger (candied but not crystallized is best) (about 1.5 T)
  1. Step 1: soaking Combine all of the ingredients in a container twice as big as needed (you'll use it again later for the cooked oats). Cover and let soak overnight, or up to 24 hours.
  2. Step 2: cooking The next day, bring water, cardamom and salt to a simmer, and allow cardamom to infuse water for about 5 minutes, without reducing water to less than 1 cup.
  3. Add soaked oats to 1 c of the hot, infused water, and stir to combine. Cover, and reduce heat to low. Simmer for several minutes until oats are tender.
  4. Stir in flaxseed, chopped fruits and ginger. The mixture should be thick, raise heat if necessary and/or continue cooking if necessary to thicken.
  5. Spoon back into your soaking container, cover, and refrigerate until needed.
  6. When you're ready to serve, remove the cooled oats from the refrigerator. Oats will be thick; slice into servings.
  7. For a serving, remove one slice of oats from container, and place in your serving dish. Microwave until just warm, then add about 1/4 c milk, top with nuts and fresh fruit, if desired. For stovetop, place a slice of oats in a saucepan, add about 1/8c water and combine with oats. Heat on low, transfer to serving dish and garnish as above.
Contest Entries

See what other Food52ers are saying.

0 Reviews