This recipe courtesy of Williams-Sonoma.
A bowl of oatmeal is one of the healthiest breakfasts imaginable. Shredded apple and a dash of cinnamon complement the wonderfully earthy flavor of the grain. Seek out good stone-ground oats at a health-food store and follow the package instructions for the precise proportion of water to oats and the cooking time. If you wish to enrich the oatmeal, add pats of butter and some milk, half-and-half or heavy cream to individual servings.
Adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997).
- 3 to 4 cups water
- 1/2 teaspoon salt (optional)
- 1 cup coarsely ground whole-grain oatmeal
- 2 large, crisp, sweet apples, halved and cored
- 1 teaspoon ground cinnamon
- 1/4 cup honey, or to taste
- 1 In a saucepan over high heat, bring the water to a rolling boil. Add the salt. Stirring continuously to prevent lumps from forming, add the oatmeal.
- 2 Reduce the heat to very low, cover the pan and cook until the oatmeal is thick and creamy, following the cooking time on the package instructions.
- 3 When the oatmeal is ready, uncover the pan and, using the large holes of a box grater/shredder, shred the apples directly into the pan. Sprinkle in the cinnamon and stir well.
- 4 Spoon the oatmeal into warmed individual bowls and drizzle evenly with the honey. Serve immediately. Serves 4.