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Makes 4 servings

The kitchen wizards at Committee Boston Restaurant dreamed up this sweet-savory, Greek spin on good ol’ New England oatmeal for the brunch menu. Its warm spices pair beautifully with oatmeal, and are the ultimate antidote to spring’s still-chilly mornings.

1tablespoon unsalted butter or olive oil
cups walnuts, coarsely chopped
½teaspoon ground cinnamon, plus more for garnish
Pinch of ground cloves
Pinch of salt
½cup currants, raisins, or chopped Kalamata figs
6tablespoon Greek honey
2cup rolled oats
2cup whole milk, unsweetened almond milk, or coconut milk (optional)
2pieces store-bought baklava, cut into slivers or chopped

1. In a medium skillet, melt the butter or warm the olive oil over medium heat. Add the walnuts and toast them, stirring until they begin to emit their earthy aroma, about 3 minutes. Stir in the cinnamon, cloves, and salt for a minute to release the aroma of the spices. Stir in the currants, raisins, raisins, or figs. Drizzle in 2 tablespoons of the honey and cook until the nuts are gooey and slightly caramelized, 2 to 3 minutes more.

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2. While making the walnuts, cook the oatmeal: In a medium saucepan, combine the oatmeal and 7 cups water or 2 cups of desired milk and 4 cups of water. Cook over medium heat, stirring occasionally, until the oatmeal thickens to a creamy consistency, 5 to 7 minutes.

3. Divide the oatmeal among four bowls and sprinkle with the chopped baklava and the walnut raisin mixture. Sprinkle with cinnamon and drizzle with the remaining 4 tablespoons honey. Serve hot. Adapted from Diane Kochilas and Demetris Tsolakis