MEXICAN CINNAMON APPLE OATMEAL

Muy Bueno

A bowl of oatmeal is one of the most nutritious breakfasts imaginable. Shredded apple and a dash of cinnamon complement the wonderfully earthy flavor of the grain. This homemade oatmeal beats instant packaged oatmeal any day. You can make this and refrigerate it and serve it all week.

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TOTAL TIME: 50 min

– 8 cups water – 3 cinnamon sticks – 2 whole cloves – 1/4 teaspoon salt – 2 cups Quaker Old Fashioned Oats – 1 cup reduced fat milk, or unsweetened non-dairy milk – 2 to 3 large crisp sweet apples, such as Fuji or Pink Lady, halved and cored – ground cinnamon, pinch per serving – pure maple syrup, optional – golden raisins, optional

Ingredients

Step 1 – Bring water, cinnamon sticks, and cloves to a boil in a saucepan. Remove from heat, cover and let steep for 30 minutes. Discard the cinnamon sticks and cloves.

Step 2 – Add salt and oats to the water and bring to a boil, uncovered. Lower heat and simmer for 30 minutes, stirring frequently to prevent sticking. Add 1 cup milk and simmer for an additional 15 minutes until creamy.

Step 3 – When the oatmeal is ready, using the large holes of a box grater or shredder, shred the apples directly into the pan and stir well.

Step 4 – Serve into individual bowls and add more milk if a thinner consistency is desired. Sprinkle with cinnamon.

Steps 5-6 – Sweeten with maple syrup (optional). – Serve garnished with golden raisins, if desired and serve with remaining 8-ounce glass of milk.

Step 7 – Refrigerate leftovers for up to 4 days.

READY!

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