Teresa's Recipes
Apricot Crumble Oatmeal
Wake up to the delightful symphony of flavors and textures with our Apricot Crumble Oatmeal. Picture yourself in a quaint English countryside kitchen as you savor the creamy softness of slow-cooked oats interspersed with the tart sweetness of sun-dried apricots, all blanketed under a crunchy, buttery crumble. This elevated take on a traditional British fruit crumble offers a heartwarming and nutritious start to your day, truly an oatmeal that's far from ordinary.
Ingredients
- 1/4 cup, cold and cubed Butter
- 1/4 cup Brown sugar
- 1/2 cup All-purpose flour
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Cinnamon
- 2 tablespoons Honey
- 1/2 cup, chopped Dried apricots
- 2 cups Milk
- 1 cup Rolled oats
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 385
- Fat: 12g
- Carbs: 64g
- Protein: 9g
- Sodium: 105mg
- Sugar: 29g
Instructions
- Combine the rolled oats, milk, chopped dried apricots, honey, cinnamon, and vanilla extract in a medium-sized saucepan.
- Cook the oatmeal mixture over medium heat, stirring occasionally until the oats are tender and the mixture has thickened, which should take about 10-15 minutes.
- While the oatmeal is simmering, prepare the crumble. In a separate bowl, mix together the all-purpose flour and brown sugar.
- Add the cold, cubed butter to the flour mixture. Rub the butter into the flour with your fingers until the mixture attains a coarse crumb texture.
- Sprinkle the crumble mixture evenly over the cooked oatmeal.
- Place the saucepan under the broiler for 2-3 minutes, or until the crumble topping turns golden and crispy. Keep a close watch to prevent the crumble from burning.
- Serve the Apricot Crumble Oatmeal warm. You can add a drizzle of honey or a splash of extra milk for added richness. Enjoy this comforting breakfast!
Tips
- For a vegan version, replace the butter with coconut oil and use a plant-based milk. You can substitute apricots with other dried fruits like cranberries, raisins or figs for a different flavor profile.