Apple Cinnamon Oatmeal
After my trip to Larriland Farm I had to do something with the beautiful fruits (pun intended) of my labor! Nothing is better on a cool, brisk fall morning than a bowl of warm oatmeal. I love this recipe because it can be easily modified to meet the needs of people with food allergies or dietary restrictions. You can also use a million different toppings like pecans, raisins, walnuts, and/or maple syrup to keep things interesting. Double the recipe and you have a hot breakfast ready to go for the rest of the week!
Ingredients
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 apples (any kind you have) pealed, cored, and chopped
1/2 teaspoon almond extract (optional, but don't skip it because it is sooooo good!)
1 3/4 cup milk - any kind (a family member is lactose intolerant, so I used lactose free milk)
1/4 teaspoon salt
1 cup old fashion rolled oats
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 apples (any kind you have) pealed, cored, and chopped
1/2 teaspoon almond extract (optional, but don't skip it because it is sooooo good!)
1 3/4 cup milk - any kind (a family member is lactose intolerant, so I used lactose free milk)
1/4 teaspoon salt
1 cup old fashion rolled oats
Directions
Peal, core, and chop apples. The larger the pieces the chunkier and firmed the apples will be in the finished product, so if you like smaller softer apples then give them a finer chop. Put the butter in the pot and turn the stove on to medium high heat. Once the butter is melted toss in the brown sugar, cinnamon, nutmeg, apples, and almond extract. Stir well and let cook for about 7 minutes or until you reach the firmness you prefer, just make sure the liquid has cooked down. Next pour in the milk, turn heat up to high, and bring to a boil. It should only take a minute or two. When the milk is boiling stir in the oatmeal. Bring back to a boil and then reduce the heat to medium. Cook for about 5 or so minutes, stirring occasionally, until all the liquid is absorbed and you have a nice creamy oatmeal. Spoon into a bowl, top with few slivered almonds, and drizzle with little (or a lot) maple syrup.
Modifications
Gluten Free - Just make sure you use gluten free oats, everything else is naturally g-free!
Vegan/Dairy Free - You can substitute the milk for water, almond milk, or my personal favorite 2 cans of light coconut milk. Instead of butter use coconut oil.
Gluten Free - Just make sure you use gluten free oats, everything else is naturally g-free!
Vegan/Dairy Free - You can substitute the milk for water, almond milk, or my personal favorite 2 cans of light coconut milk. Instead of butter use coconut oil.
Ingredients - Milk, old fashioned rolled oats, salt, almond extract, cinnamon, brown sugar, apples, nutmeg, and butter.
Apples pealed, cored, and chopped. I used one of those apple slicer things and that made things go faster.
Melt 2 tablespoons butter on medium high and then add the 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
Stir in the apples.
Pour in 1/2 teaspoon of almond extract.
Cook the apples until all the liquid has been reduced down, about 7 minutes depending on how juicy your apples are.
Pour in 1 3/4 cups of milk and add 1/4 teaspoon of salt to the apple mixture. Turn up the heat and bring to a boil.
Stir in 1 cup old fashioned rolled oats and bring back up to a boil. Once a boil is reached reduce the heat to medium and cook for about 5 minutes or until all the liquid is absorbed, stirring occasionally to prevent sticking and burning.
It should look something like this when it is finished.
Spoon into a bowl and eat or add your favorite toppings. I chose maple syrup and slivered almonds. Yum!