Sunday Snaps: Apricardamom Oatmeal

My crazy diet has me pining away for "indulgences" like oatmeal. There's hardly a more comforting breakfast on a cool winter's morning than a steaming bowl of porridge. I'd take mine with dried cherries, brown sugar, and heavy cream.

My friend Carol came up with this less traditional take on this morning staple, and I can't wait to try it a few months down the line. She was nice enough to let me share the recipe:

Apricardamom Oatmeal

This recipe makes enough hot cereal for one person who plans to work in the garden or for two who would rather sit in the garden and read.

Ingredients:

1¾ cups water
2 tablespoons honey, or to taste
the barest pinch of salt
1 cup rolled oats
¼ teaspoon ground cardamom, or to taste
6-8 dried apricots, medium dice
2 tablespoons pistachios, toasted lightly

Directions:

Bring water, honey and salt to a boil and add oats. Cook over medium heat, stirring occasionally. When they’re almost completely hydrated and the water cooked has out, add the apricots and cardamom and finish cooking (this prevents the apricots from becoming mushy and helps the cardamom adhere to the food—not to the pot). When the oats are cooked to your liking, pour into a bowl and top with the toasted pistachios. Enjoy with a large glass of milk, whole milk if your doctor will allow it.

(For a rich winter treat, I toast the oats before cooking and sweeten them with chestnut honey.)

Recipe and photo credit: Carol Penn-Romine
 
Read about Carol's culinary journey around the world at hungrypassport.com.