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Brandy-soaked apricots in a sweet oatmeal topped with a nut crumble

Serves 4

For the Oatmeal:

1-1/2c dried apricots

1/2c brandy

coconut oil or butter, for greasing

3c old fashioned rolled oats

scant 1/2c brown sugar

2tsp dried ginger

1tsp baking powder

1/4tsp salt

2c almond milk (or regular)

2 eggs, beaten

For the Nutty Topping:

1/4c sliced almonds

1/4c roasted, salted pepitas

2tbsp roasted, salted sunflower seeds

pinch salt

2tbsp brown sugar

1tbsp flour (regular or gluten-free)

2tbsp coconut oil, melted


Roughly chop the dried apricots and soak in the brandy overnight.


Preheat oven to 325 degrees. Grease four large ramekins or an 8x8" baking dish with coconut oil or butter.  In a small bowl, toss together almonds through flour for the nutty topping. With your fingers work the coconut oil into dry ingredients. Set aside.


In a large bowl, combine oats through salt. In a small separate bowl, whisk together almond milk and eggs, then combined into dry ingredients. Fold in drunken apricots with any leftover brandy. Evenly divide oatmeal mixture into ramekins or smooth into large baking dish. Sprinkle evenly with nutty topping.


Bake 35 minutes then broil 2 minutes to get the topping nice and crispy. Let set 10 minutes before diving in.