Thursday, May 17, 2012

Apricot Almond Butter Oatmeal

I have been mostly gone for the last two years because I am a grad student (although I have been since I started this blog) and moved into a house of 100 students. I say house because we are all responsible for making sure the house runs smoothly - cooking, cleaning, discipline, all of it! For the first year, I was just any other student there, but for my second and third year, I was in charge of lunches and dinners. No, I didn't make them all. In fact, I helped actually make very few. I did find the recipes, translate them into 'new cook' and scale them to the proper size to feed hungry college students. After the dinners, I would sometimes need to check in with the cooks and make my version of 'new cook' match the reality.

One of the biggest things I learned was how intimidating cooking can be for some people. Some of my earliest memories are pulling out drawers in the kitchen to make stairs for me to climb up and stir a pot when my mom was on the phone (and I just realized how absolutely crazy that sounds on so many levels!) There's also a great story of helping with banana bread... but maybe another day. The thing is, I didn't realize how foreign a kitchen could be to others, that to some the freezer is a logical place to look for olives, that 'lentils' and 'split peas' are completely unknown, or that some don't see the point in measuring -- ever.

With this new information in hand, I return to my blog. I am moving out of my giant house this summer and hope to find time to continue here in the fall once teaching, learning, and research begin again in a structured way.

On to the oatmeal! I looove oatmeal. I used to it eat twice a day according to my little sister. She's probably not the best authority, and definitely at ramen twice a day for years. It's super quick, it's tasty (when done right!) and is also nutritional and filling with the right extras added in. I found out when a house mate had some extra almond butter, and my peanut butter ran out, that it is absolutely delicious in oatmeal! Like it was meant to be. So here it is for you.

Apricot Almond Butter Oatmeal
1 serving, 3 minute prep time

1/2 cup old-fashioned oats*
5 dried apricots
1 tablespoon almond butter
1 teaspoon honey (optional)
* - for me, this is about two handfuls. It's easier than trying to measure it :)

Start out by putting the oats into a microwave-safe bowl that holds at least 2 cups (big to avoid spilling over and making a mess in the microwave. 3 or 4 cup is fine, I make mine in the pyrex measuring cup.)

Add water. I add to just above the oats. This makes thick oatmeal. More water means thinner oatmeal.

Microwave on high for 90 seconds.

While it's microwaving, chop up the apricots. (I just tore them up by hand, but ended up wishing the pieces were smaller.)

When done, add apricots, almond butter and honey to the dish. Stir. Enjoy!

Nutritional information (with honey): 357 calories, 13g fat, 55.5g carbs, 10g protein
Nutritional information (no honey): 335 calories, 13g fat, 50g carbs, 10g protein


  1. You don't keep your olives in the freezer???

    1. Ha, no. We usually had canned ones and they go in the pantry.


Try this and want to share how it went? Have questions before you try it? Let me know!