Syrupy apricots, vanilla yoghurt and crunchy almonds transform ordinary oats into a sensational winter brekkie.

Oatmeal: Serves 2-3
Honey Apricots: Serves 6-8
Cooking time: 20 minutes

Ingredients

Honey apricots

• 200g dried apricots
• 2 cups water
• 2 tbs honey

 Oatmeal

• 1 cup wholegrain rolled oats*
• 2 cups water
• 1 cup reduced fat milk*
• 150g tub low fat vanilla yoghurt, to serve*
• 2 tbs slivered almonds, to serve*

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Honey apricots: Combine apricots, water and honey in a small saucepan. Bring to the boil, reduce heat and simmer uncovered for 8-10 minutes or until apricots are tender and liquid forms a light syrup.
2. Oatmeal: Combine oats, water and milk in a large saucepan, stir over heat until mixture comes to boil. Reduce heat and cook, stirring often, for 5-8 minutes or until the consistency is thick and creamy.
3. Spoon hot oatmeal into bowls and top with honey apricots, yoghurt and slivered almonds.

Tip: Keep any leftover honey apricots in a container in the fridge for up to two weeks. Serve over breakfast cereal or with low fat custard for a quick and easy dessert.