Citrus oatmeal with apricots and golden raisins
Instructions:
- STEEL-CUT OATS:
- 2 cups water;
- 1 cup steel-cut oats;
- ¼ cup golden raisins;
- 1 (2-inch) piece cinnamon stick.
- OATMEAL:
- 1 cup water;
- 1 cup whole or lowfat milk;
- ¼ cup chopped dried apricots, preferably Blenheim;
- Pinch of fine sea salt;
- 1 teaspoon finely grated orange zest;
- Turbinado or brown sugar, for sprinkling.
- Prepare the steel-cut oats the night before: Bring the water, oats, raisins, and cinnamon stick to a boil in a heavy-bottomed 4-quart saucepan. Cook, uncovered, for 2 minutes over medium to medium-low heat, stirring a few times. Remove from the heat, cover, and let sit at room temperature until the water is absorbed, cover, and let sit at room temperature until the water is absorbed, about 1 hour. Allow to cool, cover, and refrigerate until ready to use.
- The next morning, finish the oatmeal: Add the water, milk, dried apricots, and salt to the pot with the oats. Bring to a boil over medium-high heat, stirring and breaking up any lumps of grain. Decrease the heat to maintain a simmer, cover, and cook, stirring once or twice, for 5 to 8 minutes, or until the oats are creamy but still slightly chewy. (Or, for a thicker oatmeal, cook uncovered at a gentle bubble, stirring a few times.) Remove the cinnamon stick and stir in the orange zest. Divide the oatmeal among bowls and serve, sprinkled with the turbinado sugar.
- TO GET A HEAD START: The steel-cut oats, as in step 1, can be prepared up to 5 days ahead. Chill, covered.
- TO VARY IT: I like tangy Blenheim apricots here, to contrast with the sweet golden raisins; but you can use any combination of dried fruit you enjoy. Replace the orange zest with lemon zest to add zing.
- TO MAKE IT A FEAST: Use cream or half-and-half instead of milk to splurge on a Sunday.