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Oatmeal with Almonds and Fruit

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8

Slow-cooked oatmeal reheats beautifully on busy mornings. Make a large batch on the weekend and reheat individual portions in the microwave. This recipe calls for pinhead oats, which are similar to steel-cut oats. The latter can be substituted in this recipe; cook according to the time specified on the package.


  • 2 cups almonds, toasted and roughly chopped 
  • 1/2 cup raisins 
  • 1/2 cup golden raisins 
  • 1/2 cup dried cranberries 
  • 1 cup diced dried apricots 
  • 12 cups water 
  • 3 cups pinhead oats 
  • 1 tsp. ground cinnamon 
  • Pinch of kosher salt 
  • 4 Tbs. maple flakes 
  • Warm maple syrup for serving 


In a small bowl, stir together the almonds, raisins, golden raisins, cranberries and apricots. Set aside.

In a Dutch oven over high heat, bring the water to a boil. Slowly whisk in the oats and cook, stirring constantly, for 2 to 3 minutes. Reduce the heat to medium-low and add the cinnamon and salt. Cover and simmer, stirring occasionally, for 30 to 60 minutes according to the package instructions, adding the maple flakes during the last 5 minutes of cooking.

Just before serving, stir in three-fourths of the almond-fruit mixture. Spoon the oatmeal into warmed bowls and top with the remaining almond-fruit mixture and warm maple syrup. Serve immediately. Serves 8.

Williams-Sonoma Kitchen.