Apple Crunch Oatmeal
Source of Recipe
Unkown
Recipe Introduction
Be sure to choose a sweet red apple rather than a tart variety like Granny Smith for this cereal.
Yield: 41/2 cups (6 servings)
1/2 cup spelt berries or soft wheat berries
31/2 cups water
1/2 teaspoon coarse salt
11/2 cups rolled oats
2 large red apples (such as McIntosh or Rome), halved and cored
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons frozen unsweetened apple juice concentrate, thawed
Coarse salt to taste
4 tablespoons chopped walnuts, toasted
Brown sugar to taste (optional)
Add the spelt, water, and salt to a medium saucepan. Bring to a boil and simmer 12-15 minutes or until the berries are tender-crunchy. Return the mixture to a boil. Add the oats, stirring continuously to prevent lumps from forming. Reduce the heat to medium and cook until the oatmeal is thick and creamy, 6-8 minutes.
Grate the apples, including the skin, directly into the pan. (Alternatively, leave the apples whole and grate over a plate using a stand-up grater.) Stir in the cinnamon, vanilla, and juice concentrate. Taste for seasoning.
Spoon the oatmeal into each of 4 serving bowls and top each with 1 tablespoon toasted nuts and a sprinkling of brown sugar, if desired. Serve immediately.
Note: Steel-cut oats — Irish and Scotch oatmeals are made with these — can be substituted for the rolled oats; they take much longer to cook (about 40 minutes) but make a nuttier, creamier cereal. A small sprinkling of brown sugar makes a nice finish for this dish.
Serving: 3/4 cup equals: Calories: 260; Protein: 8.63 g; Carbohydrate: 45 g; Fiber: 6.3 g; Sodium: 160 mg; Fat 6.1 g (Sat: 0.76 g, Mono: 1.56 g, Poly: 2.95 g); Cholesterol: 0 mg
|
Â
Â
Â
|
member logon
