Ingredients
1 ounce walnut halves (1/4 cup)
1 1/4 cups steel-cut oats
5 cups water
5 ounces dried apricots, chopped (1 cup)
Pinch of ground, cinnamon
1/2 teaspoon coarse salt
2 teaspoons freshly ground flaxseed
4 teaspoons honey, or to taste
Preparation
Preheat oven to 350 degrees. Spread walnuts and oats on 2 rimmed baking sheets. Bake until walnuts are toasted and oats are golden brown, about 10 minutes for walnuts and 12 minutes for oats.
Bring water to a boil in a saucepan over medium heat. Stir in oats, apricots, cinnamon, and salt. Return to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, until oats are tender and mixture has thickened, about 25 minutes. Meanwhile, chop walnuts.
Spoon oatmeal into 4 bowls. Sprinkle each serving with some of the walnuts and flaxseed, and drizzle with honey. Serve immediately.
