Anyway… I digress… back to the oats.
I decided to whip up a quick batch of oats. I say quick, but they’re not “quick” cooking oats. I buy the good ol’ hearty ones.
Ingredients you’ll need (I’m not listing amounts because it’s based on eye-balling it and on how much you make. Never fear though, once the oats are cooked, you can’t screw this recipe up based on the amounts of the toppings. Just put in til your heart’s content.
Here’s what I did. I cooked the oats in the evening. Once they’re done and they started to cool, I added a handful of diced dried apricots and chopped walnuts. I stirred it together and put half of it in the refrigerator. The other half, once it was completely cooled, I froze (with my FoodSaver).
Overnight the oats will soften the nuts and the dried apricots – yum. The next morning, I took a small Le Creuset pot (my choice for cooking) and added about a cup of nut milk. I didn’t measure it, but I added enough to help liquify (a bit) the oatmeal because overnight it gets dense. I added enough of the nut milk to thin it out just a bit. To that, I added 1/2 teaspoon of cinnamon and a spoonful of nut butter. I stirred it a bit. Then, I transferred the oats to it, added a diced apple and ever so gently warmed it. It was about lukewarm for the temperature when I took it off the stove. Voila! Comfy Cinnamon Apricot Oatmeal that is bursting with apricot flavor and texture nirvana.