- 1 cup(s) water
- 2 Tbsp apple juice, or cider
- 1/2 average cinnamon stick(s)
- 2 tsp packed brown sugar, divided
- 1/8 tsp table salt, or to taste
- 1/2 cup(s) uncooked oatmeal, Irish variety
- 1/2 cup(s) dried apricot halves, finely chopped, divided
- 1/2 cup(s) low-fat milk, warmed
Bring the water, cider, cinnamon stick, 1 teaspoon of the sugar, and the salt to a boil in a heavy saucepan. Add the oatmeal and return to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for about 15 minutes.
Discard the cinnamon stick and continue simmering, stirring frequently, about 15 minutes longer. Stir in 1/4 cup of the dried apricots and simmer, stirring frequently, about 15 minutes longer.
Transfer the oatmeal to 2 bowls. Top evenly with the remaining 1/4 cup dried apricots, the remaining 1 teaspoon sugar, and the milk. Serve at once. Yields 3/4 cup cooked oatmeal with toppings per serving.
- Consider making a double batch of this oatmeal to reheat for almost-instant breakfasts later in the week. They have an incredible nutty flavor and texture and are very much worth the extra time it takes to cook them—about 45 minutes. You can find them in health-food or natural-food stores. Don’t use quick-cooking Irish oatmeal, old-fashioned rolled oats, or quick-cooking rolled oats in this recipe. Feel free to use whatever dried fruit you’d like—dried sour cherries, prunes, golden raisins, figs, currants, or pears would all work deliciously here. You may also like to top the oatmeal with sliced fresh fruit or berries.