Monday, September 21, 2009

Nummy Apple Oatmeal

When The Muffin likes something, it is declared to be "nummy". If it's really good, it's "nummy nummy", but that is reserved for such delicacies as fries dipped in copious amounts of ketchup, or muffins (natch). During our morning visit today, I stirred up a big batch of apple and cinnamon oatmeal to celebrate the start of autumn. The apples came in our CSA share this week, and are a little bit tart and very delicious, a wonderful counterpoint to creamy oatmeal. Since The Muffin liked it, I hope you will, too.

I make a big batch of this oatmeal, and freeze it in little containers. Popped into a lunch bag and reheated in the microwave, it's a nutritious and fiber-rich breakfast. Cinnamon provides anti-inflammatory properties, and a touch of fortified organic soy or rice milk rounds it out with protein.

Heat four cups of water, and one cup of organic soy or rice milk. While you wait for it to come up to a simmer, peel and chop one or two apples. When the water/milk mixture is simmering, add one cup each of rolled oats and steel-cut Irish oats, the apple chunks, a teaspoon of cinnamon (more if you are as crazy for cinnamon as I am), and about 1/4 cup of organic sugar or agave nectar. Bring to a boil, reduce to a simmer, and cook, stirring frequently, for about 20-30 minutes. Eat all you like, and freeze the rest (The Ball Mason Jar company makes a great freezer container that holds about a half cup and doesn't spill in your lunch bag - great for pesto, sauces and oatmeal!). If you like, you can pour over a little more milk, a drizzle of agave nectar or honey, and a sprinkle of cinnamon. Trust me, you'll think it's nummy, too.