Apricot-Ginger Steel-Cut Oats

• Step one: soaking
• 1 cup steel cut oats
• 1 cup warm water
• 1 tablespoon active, live yogurt, or other live, cultured product, or cider vinegar
• Step two: cooking
• soaked oats from step one
• 1 1/8 cups water
• 1/2 teaspoon kosher or sea salt
• 3 whole cardamom pods
• 2 tablespoons ground flaxseed
• 3 ounces chopped, dried apricots (about 3/4 c)
• 1.5 ounces chopped dates (about 1/2 c)
• .75 ounces chopped, candied ginger (candied but not crystallized is best) (about 1.5 T)

1. Step 1: soakingrnCombine all of the ingredients in a container twice as big as needed (you'll use it again later for the cooked oats). Cover and let soak overnight, or up to 24 hours.
2. Step 2: cookingrnThe next day, bring water, cardamom and salt to a simmer, and allow cardamom to infuse water for about 5 minutes, without reducing water to less than 1 cup.
3. Add soaked oats to 1 c of the hot, infused water, and stir to combine. Cover, and reduce heat to low. Simmer for several minutes until oats are tender.
4. Stir in flaxseed, chopped fruits and ginger. The mixture should be thick, raise heat if necessary and/or continue cooking if necessary to thicken.
5. Spoon back into your soaking container, cover, and refrigerate until needed.
6. When you're ready to serve, remove the cooled oats from the refrigerator. Oats will be thick; slice into servings.
7. For a serving, remove one slice of oats from container, and place in your serving dish. Microwave until just warm, then add about 1/4 c milk, top with nuts and fresh fruit, if desired. For stovetop, place a slice of oats in a saucepan, add about 1/8c water and combine with oats. Heat on low, transfer to serving dish and garnish as above.

soaking, oats, water, active, cooking, oats, water, kosher, cardamom pods, ground flaxseed, dates, candied ginger

Taken from food52.com/recipes/37995-apricot-ginger-steel-cut-oats (may not work)