LIGHTLY TOASTED OVERNIGHT STEEL-CUT OATMEAL WITH HONEY-ROASTED APRICOTS AND PISTACHIOS
Provided by Bobby Flay
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
MOST AWESOME APRICOT OATMEAL BARS
Another apricot recipe from my Mom's collection. These also have honey and that was a BIG deal on Shupert's Honey Farm. At one point my Dad kept over 200 hives of bees. Honey was never in short supply in our kitchen. Honey adds moistness to baked goods which is wonderful. Just don't use too much of the stronger flavored honey in...
Provided by Kathie Carr
Categories Cookies
Time 45m
Number Of Ingredients 12
Steps:
- 1. Combine apricots and water and cook in a small covered pan for 10 minutes at medium heat. Remove the lid and continue to cook until apricots are tender and almost all of the water has evaporated. Add preserves, 1 tablespoon sugar, and almond extract. Stir and cook until preserves are melted and everything is well mixed. Remove from heat and cool.
- 2. Preheat oven to 350 degrees. Combine butter, brown sugar, honey, flour, oats, baking powder and salt. Mix together well. Press 1/2 of this mixture in the bottom of a 9 by 13 inch baking pan. Spread cooled filling over crust spreading evenly. Top with remaining oatmeal-flour mixture. Press down on top gently to get air gaps out.
- 3. Bake for 30 minutes or until golden brown. Do not over-bake. Remove from oven. Cool slightly. Run a knife around the edges of pan to loosen and then cut in bars. After cutting, leave in pan to cool completely.
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
- Filling: In a small bowl, mix together the jam and the apricots. Set aside.
- Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
- Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
APRICOT OAT CAKES
A recreation of the dense, heavy oat cakes available in some northern California coffee houses and health food stores. They're shaped like hockey pucks and come with a choice in fruit. Source: www.fatfree.com/recipes/desserts/apricot-oat-cakes
Provided by QuanYin4
Categories Lunch/Snacks
Time 35m
Yield 12 Oat Cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder.
- In a separate bowl, "cream" together yogurt, dry sweetner, honey and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into wet ingredients. Add dried fruit.
- Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to dive in there with your hands and squish it together. Add water if the mixture is too dry. Form into 12 patties.
- Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.
HONEY CINNAMON OATMEAL
Honey and cinnamon together have some awesome health benefits. And they taste great! (Fixed this down to 1 TB from 2-- I just squooshed some honey into the bowl without really measuring it; it's probably a little less than 1 TB.)
Provided by the80srule
Categories Breakfast
Time 2m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together in a microwave-safe bowl. Nuke for 1-2 minutes.
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