Since the days are starting off a little cooler, there’s nothing better than a piping hot bowl of steel cut apple harvest oatmeal to get you going in the morning. It’s my latest breakfast obsession. I’m on my third pot of it this month alone! It may have something to do with the addictive toppings I’ve been putting on it. Tart fresh apples, toasted walnuts, sweet golden raisins and currants and dash of warm cinnamon. It’s Fall in a bowl! I make a big pot of oatmeal at the beginning of the week and just heat up a little scoop in the mornings to make it easy. Steel cut oatmeal is about like cooking rice or grits. It takes a solid 20-30 minutes to cook. That’s too much time in the morning, so making it ahead is the ticket. My version is dairy free and refined sugar free, but add in whatever you like. Almond milk and maybe a sprinkle of coconut sugar or date sugar would make this almost dessert like. Who wouldn’t want dessert for breakfast?! I would certainly eat a slice of chocolate cake or apple pie for breakfast if it just happened to be lying around. It’s very possible I have before.;)
Over the weekend I made my way up into the hills of western North Carolina for my annual apple trip. I brought home a humongous bag of apples, so get ready for some apple recipes to be popping up on the blog over the next couple weeks.
Apple Harvest OatmealSERVES 4 PrintDownload
- 1 cup of steel cut oats
- 1/8 tsp of salt
- 1 apple, whatever you like. I like granny smith
- 1/4 cup of golden raisins
- 1/4 cup of dried currants
- 1/3 cup raw walnuts, toasted (optional)
- 2 tsp of cinnamon
- Cook the oats according to the directions on the package adding in the 1/8 tsp of salt.
- In a dry skillet, lightly toast the walnuts just until they're fragrant.
- Chop up the apple into bite size pieces.
- Divide the cooked oatmeal between four bowls and top with the cinnamon, toasted walnuts, raisins and apple bites.