Apricot Date Nut Baked Oatmeal
I am not done yet with apricots! There is still a little box full of them in my fridge and I am dreaming up even more ways to enjoy them. If you know my fascination with baked oatmeals, you would know I really just HAD to try apricots in a baked oatmeal. Apricots intensify when baked. I’m not sure if all varieties of apricots do this, but my dad’s apricots totally collapse when baked. This is wonderful in baked oatmeal if you intersperse small bits of apricot throughout because you get these little moist pockets of tangy apricot. I’ve worked on this recipe until I perfected it. The first time I made this, I put a layer of apricots on the bottom–nooooo, not the way to do it. You want little pockets of apricot, not a big bed of apricot mush on the bottom.
Also, my dad suggested adding dates. Dad always puts dates in his oatmeal to sweeten it and it is SO good! Why didn’t I think of that? So this time, I used dates and a little maple syrup for a natural, flavorful, healthier sweet to balance out the tang of the apricots. The nuts add a little welcome crunch and protein. Top with a little light whipped cream for decadence, or I’ve found I really love to top it with mango Noosa yoghurt. My dad puts it in a bowl and pours milk over it. However you eat it, it’s delicious! It also made a great camping breakfast. I baked it up ahead of time and put squares of the oatmeal in individual containers, so we warmed it up in the microwave in Dad’s camper (having a microwave available on a camping trip seems really odd to me, but I wasn’t complaining!) It worked great! I’m also having it for breakfast at work this week … and it makes me a happy camper at work too.
Apricots also work well with lots of spices so I spiced this oatmeal up. If you don’t have all the spices listed in this recipe, don’t fret. Just make sure to add the cinnamon and you’ll be fine.
- 1 1/2 cup chopped fresh apricots
- 1/2 cup chopped pitted dates
- 2 cups milk (I used 1%, but you can use coconut or almond milk too)
- 2 eggs, beaten
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats (for gluten free, use gluten free oats)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cardamom
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 - 2/3 cup pecan bits & pieces
- 1 Tablespoon raw (turbinado) sugar
- Preheat the oven to 375 F. Spray a 9x9x2 inch square baking dish with cooking spray.
- In a large mixing bowl, whisk the eggs, then stir in the chopped apricots, dates, milk, maple syrup (or apricot preserves), and vanilla. Add the oats, cinnamon, baking powder, baking soda, spices and salt and stir to mix well. Pour this wet oatmeal into the pan, and use a spatula to smooth it out.
- Sprinkle with nuts, then with the raw sugar and put a few extra bits of apricot on top if you like.
- Bake at 375 F. for about 40 - 45 minutes or until the oatmeal is set in the middle. Remove from oven and let set for a few minutes before scooping up some delicious servings. Refrigerate leftovers and reheat in the microwave.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.