As the heaters turn up and the frost lines windows, I love warm comfort foods, especially when they are good for you too! This recipe was originally inspired by Bob’s Red Mill’s cookbook, but I have made several modifications until it finally became my perfect autumn/winter breakfast.
- 1 large apple, chopped (Honey-crisp is particularly delcious)
- 1 tbsp coconut oil
- 1/2 cup steel cut oats (or 1 cup of old fashioned rolled oats)
- 1/2 cup fresh pressed apple cider
- 1 cup water
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup finely chopped pecans
- Put the coconut oil in a medium sauce pan on high-medium heat. When the oil is melted, add the chopped apples and spices.
- Saute apples until soft, then add the oats, apple cider, and water. Bring to a boil, then reduce heat to simmer until the oatmeal thickens (15 – 20 minutes).
- Heat the chopped pecans in a fry pan over medium heat. Stir them frequently and watch them as they burn quickly. Remove from heat when they are slightly toasted.
- Once the oatmeal has thickened, add the chopped pecans and serve immediately.
Makes 3 servings, 250 calories per serving
(Fat: 13 g, Carb 33 g, Protein 4.3 g)