Almond Oats with Honeyed Blackberries & Currants

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  • Author: Kayla Howey



Honeyed Blackberries & Currants

  • ¼ cup water
  • ¼ cup honey
  • 5 cloves
  • ½ lb blackberries (4 oz halved lengthwise, 4 oz whole)
  • 2 oz dried currants

Almond Oats

  • 2 ½ cups water
  • 1 cup rolled oats
  • 2 oz slivered almonds
  • 2 tablespoons honey
  • ¼ teaspoon almond extract
  • ⅛ teaspoon salt


  1. In a small saucepan, combine the water, honey and cloves over medium-high heat. When the mixture is slightly warm, whisk to incorporate. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Remove the pan from the heat and cool for 3 minutes. Pour the mixture over the blackberries and currants. Gently toss to combine. Let marinate for 30 minutes or overnight.
  2. Bring 2 cups of the water to a boil in a 2qt saucepan. Stir in the oats and reduce the heat to medium-low. Cook the oats, stirring often. After about 8 minutes, most of the water will be absorbed. Add ½ cup of water to finish cooking, a couple minutes longer. Stir in the almonds, honey, almond extract and salt.

To Serve

  1. Serve a bowl of oatmeal with a heaping spoonful of the honeyed blackberries and currants. Garnish with more almonds if you’d like.