Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios

Name: Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT9H10M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups steel-cut Irish oats; 1/4 teaspoon fine sea salt; 8 ripe but still firm apricots, pitted and quartered; 1/2 cup apricot nectar; 1/4 cup clover honey; 4 whole cloves; 2 cinnamon sticks; 1 cup warm milk; 3/4 cup shelled pistachios, toasted and chopped; Rose water, for drizzling, optional

Recipe courtesy of Bobby Flay

Show: Brunch at Bobby's

Episode: Marrakesh Express Brunch

Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

393

Total Fat

12

Saturated Fat

2

Carbohydrates

61

Dietary Fiber

9

Sugar

22

Protein

14

Cholesterol

4

Sodium

118

Total: 9 hr 10 min (includes cooling and chilling time)
Active: 25 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

393

Total Fat

12

Saturated Fat

2

Carbohydrates

61

Dietary Fiber

9

Sugar

22

Protein

14

Cholesterol

4

Sodium

118

Total: 9 hr 10 min (includes cooling and chilling time)
Active: 25 min

Ingredients

2 cups steel-cut Irish oats

1/4 teaspoon fine sea salt

8 ripe but still firm apricots, pitted and quartered

1/2 cup apricot nectar

1/4 cup clover honey

4 whole cloves

2 cinnamon sticks

1 cup warm milk

3/4 cup shelled pistachios, toasted and chopped

Rose water, for drizzling, optional

Directions

Preheat the oven to 300 degrees F.
Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes.
In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight.
The next morning, preheat the oven to 350 degrees F.
Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes.
While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes.
Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated.
Spoon the oatmeal into bowls, top with some of the apricots with syrup and sprinkle with pistachios. Drizzle with rose water if desired.