Still trying to use up the fresh orchard apples I picked with my family here, and I came up with a nice, autumn inspired oatmeal recipe.
Step one was to peel, core and cut up about 2 1/2 large apples. I used yellow delicious and prime gold, but I imagine most varieties would work.
Next, the apples were sautéed in butter, just until beginning to take on a little color and starting to soften.
Then, the cinnamon, nutmeg, salt and milk were added. The apples were allowed to continue to cook as the milk heated and eventually boiled. Once the apples were soft, but not yet falling apart, the oats were added and allowed to cook.
Finally, the apple oatmeal was served with a sprinkling of crushed almonds and a drizzle of maple syrup.
- 3 1/4 cups milk
- 2 cups quick oats
- 2 1/2 large apples
- 1 1/2 Tbsp butter
- 1/2 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- pinch or two of salt
- crushed almonds
- maple syrup to taste
Please note that I used quick oats for my recipe. If you decide to use regular oats, you will probably have to adjust the cooking times, perhaps by allowing the apples to cook for a shorter amount of time before adding the oats.
Also, I used lightly sweetened almond milk in my recipe. If you decide to use an unsweetened milk, you might prefer to add additional sweetener to the oats as they cook.