Still making breakfasts for wife Jan’s college friends. The friend with a gluten allergy closes off my usual breakfast standbys of biscuits, waffles or pancakes. Oatmeal is an acceptable breakfast, but by itself it is a bit dreary.
I decided to add some dried fruit to make it more interesting. I had thought to add dried blueberries. However, if you add them while the oats are cooking it may plump the berries, but it also turns the whole pot an unappealing grayish blue color. Apricots do not have this flaw, serving the blueberries on the side would—to add at the last moment—would solve this problem.
If you are having one thing to add on the side, serving crispy coconut chips, as well, seemed a logical leap. Jan suggested serving my deviled eggs for some protein. This was a lactose-free, gluten-free, guest-worthy breakfast.
Karl’s Apricot Oatmeal with Blueberries and Coconut
Note: This is a recipe for six people. In parentheses ( ) I have added the measures for two people.
6 cups water (2 cups)
¾ tsp. Kosher salt (¼ tsp.)
3 cups old fashion rolled oats (1 cup)
¾ cup dried apricots, diced (¼ cup)
½ cup dried blueberries (2 Tbs.)
½ cup unsweetened coconut chips (2 Tbs.)
1. Bring the water and salt to a boil in a large pot.
2. Stir in the oats and apricots.
Tip: Stir the oatmeal every few minutes to ensure that it is not sticking to the bottom of the pot.
Note: I cut each apricot into nine pieces, but you are free to chop them more finely than that.
3. Reduce the heat to a simmer and cook the oatmeal until the oats are tender.
Tip: This can be anywhere from 10-20 minutes, depending on how tender you like your oats.
4. Remove the pot from the heat, cover, and let the pot stand for 5-10 minutes.
5. Serve the oatmeal in individual bowls with the blueberries and coconut on the side.
Note: I also served brown sugar, cream, and almond milk on the side to cover all of my diners needs.