Monday, March 18, 2013

Apricot-Almond Baked Oatmeal

Making oatmeal is surely easy enough, but when you can throw it in the oven and forget about it, I love it even more. Not to mention that you trade the mush factor for a toasted depth that will give your day a much more indulgent start. For even further morning ease, combine the dry ingredients the night before.

Apricot-Almond Baked Oatmeal
Serves 3-4

1-1/2 cups old-fashioned oats
1/4 cup sliced almonds
1/4 cup chopped dried apricots
1/4 teaspoon sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Dash nutmeg
2 cups water
1 can (165 ml) coconut milk
2 tablespoons honey

Combine all ingredients in a lightly greased 8-in. square baking pan. Bake at 350°F (176°c) for 40-45 minutes or until golden brown, stirring once or twice during baking. Serve with milk or yogurt.

NOTE: I'm not sure if I remember the small can of coconut milk when in the states.. The can I use here, is the same size as a can of tomato paste. I love it's handy size and lately I have been dumping a can into pretty much everything. If you can't find it, just take a regular-sized can of coconut milk, stir it up and use half for the oatmeal.


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