Spiced Oatmeal with Dried Apricot and Walnuts
This quick, heavenly oatmeal is made with steel-cut oats, a South Beach favorite because if their distinctive dense texture and high levels of protein, iron, and soluble fiber-satisfying nutrients that help boost energy. Make a double batch if you’d like; the oatmeal keeps for up to 5 days in the refrigerator.
PREP TIME: 5 minutes
COOK TIME: 20 minutes 1/4 cup walnuts 2 cups water 1/2 cup steel-cut oats 12 dried apricots, cut into Y4-inch pieces 1 1/2 teaspoons sugar-free pancake syrup 1/2 teaspoon ground cinnamon Salt
Heat oven or toaster oven to 275°F. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.
MICROWAVE INSTRUCTIONS: While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave-safe bowl (the size of the bowl is important as it must allow the oats to bubble up without spilling over). Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, and cook for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.
STOVETOP INSTRUCTIONS: Combine water and oats in a medium saucepan; soak overnight. Add apricots, syrup, and salt and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until liquid is mostly absorbed, 15 to 20 minutes. Sprinkle each serving with nuts and cinnamon.
Makes 4 (1/2-Cup) servings
Per serving: 180 calories, 6 9 fat, 1/2 g saturated fat, 5 g protein, 28 g carbohydrate, 4 g dietary fiber, 80 mg sodium
