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Toasted Oatmeal with Walnuts and Apricots

Walnuts are excellent sources of unsaturated fat. The nuts have been shown to reduce levels of LDL and increase HDL.

  • Servings: 4

Source: Martha Stewart Living, February 2008


  • 1 ounce walnut halves (1/4 cup)
  • 1 1/4 cups steel-cut oats
  • 5 cups water
  • 5 ounces dried apricots, chopped (1 cup)
  • Pinch of ground, cinnamon
  • 1/2 teaspoon coarse salt
  • 2 teaspoons freshly ground flaxseed
  • 4 teaspoons honey, or to taste


  1. Preheat oven to 350 degrees. Spread walnuts and oats on 2 rimmed baking sheets. Bake until walnuts are toasted and oats are golden brown, about 10 minutes for walnuts and 12 minutes for oats.

  2. Bring water to a boil in a saucepan over medium heat. Stir in oats, apricots, cinnamon, and salt. Return to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, until oats are tender and mixture has thickened, about 25 minutes. Meanwhile, chop walnuts.

  3. Spoon oatmeal into 4 bowls. Sprinkle each serving with some of the walnuts and flaxseed, and drizzle with honey. Serve immediately.

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