Greek Metaxa and Apricot Slow Cooker Oat Compote

Name: Greek Metaxa and Apricot Slow Cooker Oat Compote
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ cups (240 g) steel-cut oats; 2½ cups (600 ml) whole milk; 2 cups (480 ml) water; ¼ cup (60 ml) Greek Metaxa brandy; 1 cup (140 g) dried apricots, pitted, halved; ⅓ cup (60 g) candied orange peel, finely chopped; 2 tablespoons (30 ml) honey; ½ teaspoon (3 g) kosher salt; ½ teaspoon (2½ g) ground cinnamon; ¼ teaspoon (½ g) ground cardamom; 1 teaspoon (5 ml) vanilla extract; ½ cup (60 g) roasted salted pistachios, roughly chopped (optional); ½ cup (120 ml) Greek yogurt, full-fat (optional); 1 tablespoon (14 g) unsalted butter, cold, cubed (optional)

From the MyKitchenBank Kitchen

A luxurious slow-cooked porridge infused with Greek Metaxa brandy and studded with soft apricots. The steel-cut oats develop a creamy, custard-like texture while the apricots release their jammy sweetness. Topped with toasted nuts and a whisper of candied orange peel, this breakfast bridges indulgent and wholesome.

Prep: 10 min
Cook: —
Wait: 8 hr
Total: 8 hr 10 min
Makes: 4 servings, about 1¼ cups each

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Steps

Before you start

Lightly oil or butter the slow cooker insert to prevent sticking
Pit and halve the apricots if using whole dried ones
Have all ingredients measured and ready—slow cookers work best when you add everything at once

1
Combine base ingredients
- Pour the steel-cut oats into the oiled slow cooker insert.
- Add the milk, water, Metaxa brandy, honey, salt, cinnamon, and cardamom.
- Stir well to combine, ensuring the oats are evenly distributed and not clumping.
- The mixture should look loose and pourable.
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Tip: Stir thoroughly to prevent oats from settling and scorching on the bottom of the slow cooker.
2
Cook on low overnight
- Cover the slow cooker and set to low heat.
- Cook for 8 hours (or overnight).
- Do not lift the lid during cooking—each peek drops the internal temperature and extends the cooking time.
- The oats are done when they are creamy and have absorbed most of the liquid, with just a slight sauciness remaining.
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Ready when: Oats are tender and creamy; liquid is mostly absorbed but mixture is not dry
Tip: Set your slow cooker on a timer or schedule it for bedtime so the compote is ready for breakfast.
3
Stir in apricots and finishing touches
- Carefully open the slow cooker and give the oatmeal a good stir.
- Add the halved apricots and the vanilla extract.
- If the compote seems too thick, stir in a splash of warm water (up to ¼ cup / 60 ml).
- Stir in the butter cubes, if using, until melted and glossy.
- Taste and adjust sweetness with more honey if needed.
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Ready when: Apricots are soft and distributed throughout; butter is melted and compote has a silky sheen
Tip: Add apricots at the end so they retain their shape and jammy texture rather than dissolving into the oats.
4
Finish with toppings
- Ladle the warm oat compote into bowls.
- Sprinkle the chopped candied orange peel generously over the top.
- If using, dollop with Greek yogurt and scatter the chopped pistachios.
- The orange peel will soften slightly from the warmth, creating a pleasant chew against the creamy oats.
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Ready when: Compote is garnished and ready to serve warm
Tip: Top just before serving so the yogurt stays cool and contrasts with the warm oats.

Good to know

Tips

Steel-cut oats are essential here—rolled oats will turn mushy and lose their bite. The longer cooking time on low heat allows the oats to open up gradually without overcooking.
Metaxa is a Greek spirit with secret spices (anise, citrus, vanilla)—it pairs beautifully with apricots. If you use a different brandy, expect a different flavor profile. The alcohol cooks off during the long simmer.
For extra indulgence, swirl in a spoonful of apricot preserves at the end, or drizzle with a tiny amount of additional Metaxa for a spirit-forward finish.
This compote is naturally sweet from the honey, apricots, and candied peel, but tastes sophisticated rather than syrupy. Taste before serving and adjust to your preference.

Make ahead

Prepare the slow cooker in the evening and cook overnight, so breakfast is ready when you wake. You can also make a full batch and refrigerate portions for up to 4 days; reheat gently with a splash of milk on low heat on the stovetop or in the microwave.

Storage & reheating

Room temperature: not recommended (milk-based). Refrigerator: transfer to an airtight container; keeps for up to 4 days. Reheat on the stovetop over low heat with a splash of milk, or microwave in 30-second intervals, stirring between each. Freezer: not recommended (texture breaks down when thawed).

Substitutions

Greek Metaxa brandy → Greek ouzo or dark rum. Use the same amount. Ouzo will add anise notes; rum will be deeper and less botanical. Both should be added at the beginning so the alcohol cooks off.
dried apricots, pitted → dried figs, dates, or dried cranberries. Use the same weight. Figs and dates will be softer and sweeter; cranberries will add tartness. Add during the final stir.
candied orange peel → fresh lemon zest or candied ginger. Use the same amount. Lemon zest is less sweet and more bright; candied ginger adds heat. Use as a garnish only.
whole milk → Greek yogurt thinned with water, or oat milk. Mix ½ cup Greek yogurt with 2 cups water for richness without dairy; use oat milk for a plant-based option. The texture will be slightly less creamy but still delicious.