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.
|1||tablespoon unsalted butter or olive oil|
|1½||cups walnuts, coarsely chopped|
|½||teaspoon ground cinnamon, plus more for garnish|
|Pinch of ground cloves|
|Pinch of salt|
|½||cup currants, raisins, or chopped Kalamata figs|
|6||tablespoon Greek honey|
|2||cup rolled oats|
|2||cup whole milk, unsweetened almond milk, or coconut milk (optional)|
|2||pieces 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.
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