I’m back again with another healthy breakfast option to enjoy during the holidays. It’s no secret that this time of the year often means indulging in more high calorie foods and/or beverages than one might be used to. But instead of forgoing healthy eating all together, or worse yet, skipping breakfast to “save up” for those indulgences that you know will come later in the day, breakfast is often a good time to keep some semblance of a healthy diet up during the holidays. As a bonus, a nice high fiber breakfast like this may help fill you up and keep you feeling full so maybe you’ll be less likely to overindulge when you see those never ending boxes of chocolates in the lunch room at work.
This oatmeal starts with cooked oats. I usually use steel cut, but you can use whatever you have on hand or prefer. Just adjust cooking time accordingly. While the oats are cooking, you cook up the apple mixture, which is just apples (this is a good place to use up the ones that don’t make the lunchbox cut – maybe slightly wrinkled and/or bruised. You’ll never know.), brown sugar and cinnamon. This gets cooked until the apples are nice and soft and the liquid becomes thick and syrupy.
If you know you’re going to eat this whole batch of oats all at once, you may want to serve each bowl of oats with it’s own topping of apples, as I have pictured. But if you’re going to do what I usually do with oatmeal and keep it in the fridge to keep your healthy breakfasts going for a few days, just mix all the apples into all the oats. When you’re ready to eat it, spoon a portion (one quarter of the pot) into a bowl and add more liquid if it’s gotten a little solid in the cold. Microwave until hot then serve with a tablespoon of nuts and maybe a little extra brown sugar or maple syrup if you’d like.
- 1 cup steel cut oats
- 2 cups milk see note
- 2 cups water
- 2 medium apples peeled, cored and cubed
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1/4 cup nuts optional
Stir oats, milk and water together in a large saucepan. Bring to a boil over medium high heat. Reduce heat and simmer for 20 minutes or until desired consistency is reached, partially covered.
While oats are cooking, stir together apples, brown sugar and cinnamon in a small saucepan. Cook over medium low heat until apples are soft, about 10 minutes. Increase heat to medium and cook until liquid reduces and turns syrupy, about 3-5 minutes. Remove from heat.
Oatmeal can be served in one of two ways: Either divide the oats between four bowls and top each portion with a portion of the apple mixture. Or you can stir all of the apple mixture into the pot of oats, and store the whole thing in the fridge to reheat individual portions for a quick breakfast. Serve each portion of oatmeal with 1 Tbsp nuts of your choice, and extra brown sugar and/or maple syrup if desired.