Syrupy apricots, vanilla yoghurt and crunchy almonds transform ordinary oats into a sensational winter brekkie.

Oatmeal: Serves 2-3
Honey Apricots: Serves 6-8
Cooking time: 20 minutes

Ingredients

Honey apricots

  • 200g dried apricots
  • 2 cups water
  • 2 tbs honey

 Oatmeal

  • 1 cup wholegrain rolled oats*
  • 2 cups water
  • 1 cup reduced fat milk*
  • 150g tub low fat vanilla yoghurt, to serve*
  • 2 tbs slivered almonds, to serve*
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

  1. Honey apricots: Combine apricots, water and honey in a small saucepan. Bring to the boil, reduce heat and simmer uncovered for 8-10 minutes or until apricots are tender and liquid forms a light syrup.
  2. Oatmeal: Combine oats, water and milk in a large saucepan, stir over heat until mixture comes to boil. Reduce heat and cook, stirring often, for 5-8 minutes or until the consistency is thick and creamy.
  3. Spoon hot oatmeal into bowls and top with honey apricots, yoghurt and slivered almonds.

Tip: Keep any leftover honey apricots in a container in the fridge for up to two weeks. Serve over breakfast cereal or with low fat custard for a quick and easy dessert.

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