Steel-Cut Oatmeal With Cherries, Apricots, Pecans And Basil
makes 4 servings
While oatmeal with fruit is a fine enough breakfast on its own, we always love to throw in an herb and nut for flavor and texture. Here, we used basil and pecans, but you could also use mint or rosemary and almonds or walnuts.
5 cups water
2 cups steel-cut oatmeal
1/2 cup chopped pecans, toasted
4 apricots, halved, pitted and chopped
25-30 cherries, pitted and roughly chopped
12-16 basil leaves, thinly sliced
Greek yogurt, to taste
Maple syrup, to taste
prep: 10 minutes
total: 25 minutes
medium saucepan
small skillet
dough scraper (to pit the cherries)
1. In a medium saucepan, bring the water to a boil and then stir in the oatmeal. Reduce the heat to low and simmer uncovered, stirring occasionally, until the oatmeal is tender, 20-25 minutes.
2. Meanwhile, toast the pecans in a small dry skillet over medium heat until they brown in spots, 3-4 minutes. Prep the apricots, cherries and basil.
3. In individual bowls, top the oatmeal with pecans, apricots, cherries, basil, Greek yogurt and maple syrup, to taste.
