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