This is a perfect breakfast for a fall day. If you don’t have Fuji apples feel free to use any variety of fresh apple. Apples are just delicious this time of year. I prefer the McCann’s brand of steel cut oats and I like to top my oatmeal with a little butter. Enjoy!
Serves: 2-3 adults
- 1 cup of steel cut oats (preferably Mc Cann’s)
- 4 cups water (preferably filtered or spring water)
- pinch of sea salt (optional)
- 2 fuji apples rinsed and diced into 1/2 inch cubes (leave the skin on)
- 1/4 teaspoon ground cinnamon
- 1/4 – 1/2 cup pecans
- 1 tablespoon light brown sugar + more sugar for sprinkling on top of the finished porridge
- 1 tablespoon butter + more for topping
- milk for topping the finished oatmeal if desired
- In a medium-sized saucepan bring 4 cups of spring water, oats and a small pinch or two of salt to a boil. Once the porridge is smooth and starting to thicken, turn the heat down to medium-low and simmer uncovered for about 30 minutes. Cook the porridge a little longer if desired to produce creamer porridge adding a little more water if it gets too dry.
- Meanwhile in a small skillet melt the butter and add the brown sugar and apples. Sauté the apples until softened and lightly golden. Remove from heat and set aside.
- In another small skillet toast the pecans over medium heat for about 3 minutes until lightly toasted stirring them frequently.
- Spoon the oatmeal into bowls and top with the toasted pecans and apples and a dash of butter and/or milk if desired.
Source: recipe by Janel from Twelvebasketfuls.com