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Apple Cinnamon Oatmeal. . .a perfect fall breakfast

Apple Cinnamon Oatmeal

Breakfast is touted as the most important meal of the day. . .and sadly skipped by many people, young and old.  With September being National Breakfast Month I thought it would be appropriate to post a good, healthy breakfast recipe.  But why eat breakfast?  Do a quick Google search and you’ll find resources showing how kids do better in school if they’ve had breakfast; you’ll feel more energetic; or that you’re overall health will improve.  Personally, I find that I feel better and work more productively if I’ve had something to eat after going all night without anything.  So don’t skip.  Find something you like and fill your tank before you head out for the day.

One of my favorites is oatmeal.  It’s easy to make, doesn’t take too long, and you can easily change up the flavor by adding a variety of other food items.  In fact, you could get all the dry ingredients together the night before so all you need to do is chop an apple, add the liquid, and cook.  Even the apple could be chopped the night before if you toss it with a little lemon juice to prevent browning. This recipe is perfect for autumn, when apples are in season, and the smell of cooked apples and cinnamon leave a rich scent in the kitchen.  Health-wise, it’s great, filled with fiber, good-for-you walnuts, and low-fat too.  Enjoy – my daughter did!

Apple Cinnamon Oatmeal

Ingredients:

1 c. quick cooking oatmeal

1 c. water

1 c. skim milk

1 small apple, finely chopped

1 tsp. cinnamon

2 T. dried cranberries

Dash of salt

1 Tbsp. finely chopped walnuts

2 tsp. brown sugar

Method:

In medium-sized sauce pan mix together oatmeal, cinnamon, cranberries, salt, brown sugar, and walnuts.  Stir in chopped apple, water and milk.  Cook on medium heat, stirring continually to prevent scorching, about 5 minutes or until desired consistency.  Remove from heat and add 1 more tsp. brown sugar on top, then cover and let rest for 1 minute.  Serve warm with milk.  Makes about 2 1/2 cups ( 5 – 1/2 cup servings).

Chop the apple into small chunks. Larger pieces won’t cook as quickly.

All ingredients in the pan and ready to cook.  Stir continually to prevent scorching.

Cooked and ready for milk.

Ready to eat

 
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Posted by on September 24, 2012 in Cooking, Health, Nutrition, Recipes

 

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