Apricot & Toasted Almond Oatmeal

Dreary grey morning. Bright apricot tastiness! Sweet and tart and topped with almonds and a sprinkle of pomegranate seeds.


Apricot & Toasted Almond Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Apricot nectar**
  • About 2 Tbs. chopped, dried apricots
  • About 2 Tbs. toasted, sliced almonds for garnish
  • A scattering of pomegranate seeds for garnish


  • Bring the apricot nectar to a boil .
  • Stir in the oats and bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Stir in about half the diced apricots at minute or two before the oats are ready to rehydrate them slightly.
  • Top with the toasted almonds, remaining diced apricot and pomegranate seeds

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required.  **I use Looza fruit nectars because they’re reasonably priced when I don’t make my own.  Making your own is really simple.  When any particular fruit is at the height of it’s season and wildly ripe put a handful into a blender (pit larger stone fruits and remove the core of fruits such as apples & pears first).  Pour in water to cover slightly and blend.  Keep adding water till the mixture resembles a juice and not a puree.  Keep refrigerated and use within a few days or  freeze for later.  You can also add a few drops of lemon juice to keep the color bright.


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