One thing 9 year old Isadora wanted asap was the chunky apples and oats for breakfast, as soon as her appetite came back. I've now made it almost every morning for someone, but mostly for me. And I've clarified a few directions from the original recipe ages ago, so that soon Izzie can make it herself, with adult supervision. You will have to copy and paste, but I hope soon to have a clickable print and pin button from some talented blogger person: that is NOT me, alas.
This oatmeal is so far from instant or gloppy oatmeal they are just barely related: I simmer it for 10 minutes, turn off the heat, cover it, and let it slowly plump up the oats and gently cook the apple chunks. It has definition and is delicious to savor with drizzles of honey or maple syrup, then topped with cream. If you don't have fresh apples, you can use raisins or dried cranberries, which will plump up as the oats cook. SO good.
Chunky apples and oatmeal:
Makes about 4 servings.
2 medium apples, peeled and cut into dice or chunks
2 1/2 cups water
1 1/2 cups rolled oats ( I use Quaker oats)
1 teaspoon cinnamon
2 teaspoons unsalted butter
In a heavy bottomed saucepan, place the apples, oats, water, cinnamon, and butter.
Bring the water to a simmer and let cook on medium low for 10 minutes, uncovered.
Remove from heat and cover. Let sit for at least another 10 minutes, stirring gently once or twice, before serving with cream, syrup, or honey. The oats will be delightfully chunky, not sticky.
Snow expected here tonight - up to 9 inches! It's been comfortable weather, a little cold, a dusting of snow, so this is my very first storm in Minnesota. Below is the street our 5th floor apartment looks down on, with the trolley/train tracks in the middle, and the little hobbit houses looking over the green where my friend Mark plays bocce in the summer - so different a view from the forests and mountains of New Hampshire I was used to. Be well, and onward to the New Year!