Monday, August 30, 2010

Cinnamon Apple Oatmeal

Apples are in season (thanks to all the rain this summer we have an early season!) and I couldn't help but incorporate them first thing in the morning! These Gala apples are from Bat Creek Farm in Burnet, Texas. They are available at the Austin Farmers' Market on Wednesdays and Saturdays. Fuji apples will be available mid-September.

Cinnamon Apple Oatmeal
Serves 3-4

3 cups steel cut oatmeal (We use gluten-free Bob's Red Mill or organic steel cut oats from the bulk section at Wheatsville)
1 cup water
cinnamon stick
vanilla bean
pinch of salt
1 tbsp butter (We used dairy-free Earth Balance)
1/2 cup chopped apples (We used Gala apples from Bat Creek Farm)
honey (Goodflow or Round Rock honey are local options)

Boil 3 cups of water with a pinch of salt. Add 1 cup steel cut oatmeal and bring to a boil. Turn heat to low and simmer for 10 minutes, then turn off the heat and let sit for 10 more minutes. If you like your oatmeal thinner, cover after taking it off the heat, if you like thicker oatmeal, keep the cover off.

Once the oatmeal has finished cooking, use a microplane grater to grate the cinnamon on top of the oatmeal. Use a small paring knife to cut the vanilla bean in half lengthwise and use the tip of the knife to scrape about 1/4 of the vanilla bean into the oatmeal. Stir in a small amount of honey and butter and gently fold in the apples.

Serve with some nice hot tea!

Make ahead suggestion: Make a double batch on Sunday and have oatmeal ready for the week! Store the oatmeal in individual airtight containers in the fridge. You might want to wait to add the apples until the morning you eat them so that they don't turn brown.

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