½ lb blackberries (4 oz halved lengthwise, 4 oz whole)
2 oz dried currants
2 ½ cups water
1 cup rolled oats
2 oz slivered almonds
2 tablespoons honey
¼ teaspoon almond extract
⅛ teaspoon salt
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.
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.
Serve a bowl of oatmeal with a heaping spoonful of the honeyed blackberries and currants. Garnish with more almonds if you’d like.