Oatmeal Porridge With Raisins Apricots And Figs Recipes

OATMEAL-APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
• Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
• Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

PORRIDGE WITH QUICK BERRY COMPOTE, FIGS & PISTACHIOS

Steps:

• Put the oats, milk and 450ml water in a pan with a pinch of salt. Cook for about 5 mins until thick and creamy. Meanwhile, microwave the berries, orange juice and zest for 2-3 mins.
• Divide the porridge between bowls and top each with the berry compote, fig and pistachios.

OATMEAL PORRIDGE WITH RAISINS, APRICOTS, AND FIGS

Steps:

• Add water to a saucepan; bring to a boil.
• Stir in the oats, raisins, apricots, figs, sugar, vanilla, cinnamon, cardamom, and salt.
• Bring to a boil; lower heat to med-low; simmer, uncovered, for about 5-10 minutes or until the liquid is absorbed and the fruit softened.

SPICED APRICOT BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture., Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.

OATMEAL VEGETABLE PORRIDGE

Steps:

• Prepare ingredients.
• In sauce pan bring water and salt to boil.
• Add onions and celery. Let boil for a few minutes to soften.
• Add bell peppers, cilantro, and oats - mix well. Turn burner to simmer and cover pan.
• Simmer until oats are done.
• If using eggs add them and simmer covered for another minute or two where whites are just turning. Remove from heat and stir in eggs to incorporate and give dish a creamy texture. The residual heat will finish cooking eggs.
• Serves two healthy portions. Top with lecithin and any other seasonings.

PORRIDGE WITH DRIED FRUITS AND NUTS

Steps:

• Fill a large pot with water; cover and bring to a boil. Add wheat berries and return to a boil. Cook until grains are al dente, about 1 hour. Drain.
• Meanwhile, bring 4 cups water to a boil in a medium saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes. Add 1/2 cup milk along with molasses, honey, cinnamon, and drained wheat berries. Cook, stirring constantly, until heated through and thick, about 5 minutes.
• Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately.