Oatmeal With Almonds & Fruit


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Oatmeal With Almonds & Fruit

The best oatmeal that I have ever had was when I took a trip to the Lake District in England about twenty years ago. The woman who ran the small inn would get up very in the morning and slow cook the oatmeal. It was unbelievably delicious. We can make our own delicious slow-cooked oatmeal with this easy recipe. Slow-cooked oatmeal also reheats beautifully on busy mornings. Make a large batch on the weekend and reheat individual portions in the microwave.


2 Cups Toasted & Chopped Almonds

½ Cup Raisins

½ Cup Golden Raisins

½ Cup Dried Cranberries

1 Cup Diced Dried Apricots

12 Cups Water

3 Cups Scottish Oatmeal

1 Teaspoon Ground Cinnamon

¼ Teaspoon Kosher Salt

4 Tablespoons Maple Flakes

1 Cup Maple Syrup

Fresh Fruit For Garnishing (Optional)

In a small bowl stir together the almonds, raisins, golden raisins, cranberries and apricots. Set aside. In a large pot or Dutch oven, over a high heat, bring the water to a boil. Slowly whisk in the oats. Cook for 3 minutes stirring constantly. Reduce the heat to medium low. Add the cinnamon and salt. Cover and simmer for 60 minutes. Add the maple flakes during the last 5 minutes of cooking. Turn off the heat and stir in three-fourths of the almond-fruit mixture. Spoon the oatmeal into warmed bowls. Top with the remaining almond-fruit mixture, fresh fruit of your choice and warm maple syrup. Serve immediately. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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