Summer is just a few more weeks away, but we just can’t wait any longer. This mixture of sweet apricot, rich pistachios and alluring scent of orange blossom bring the summer just a little bit closer. Orange blossom water is usually found in the baking section, around the extracts or the molasses, and it has a light scent that pairs well with rich honey.
200 g / 2 cups Rolled oats
120 g / 1 cup Pistachios, shelled
66 g / 1/3 cup Honey
4 g / 1 tsp Baking powder
2 g / 1/2 tsp Salt
112 g / 1/2 cup Crystal margarine, melted
500 ml / 2 cups Milk
200 g / 1 cup Apricots, dried, chopped
80 ml / 1/3 cup Orange blossom water
- Preheat oven to 375°F (190°C).
- Grease a 9” cake pan or large casserole dish; set aside.
- In a bowl, using a spatula combine the oats, pistachios and baking powder.
- In a separate bowl, whisk together the eggs, honey and milk.
- On the bottom of the prepared baking dish, spread the chopped apricots. Pour in the orange blossom water.
- Cover the apricots with the dry ingredients, being sure to evenly cover the baking dish.
- Pour the bowl of wet ingredients over the oat mixture, then pour on the melted margarine cover the dish with aluminium foil.
- Bake in the oven for 20 minutes covered, then remove the foil and bake for another 15 to 20 minutes, or until the top is golden and the oatmeal has set.
- Serve warm topped with more pistachios, apricots and extra honey (because you can never have enough honey), and perhaps some low fat greek yogurt.
- If it happens to be apricot season, by all means, go ahead and use chopped up fresh fruit for this dish. It will only make it better.
- If you can’t find orange blossom water, or just don’t like the floral flavour, replace the water with a favourite orange or apple juice.