Hello from California where it’s our version of winter. This breakfast recipe is wonderful for those slightly chilly mornings. A bowl of oats provides me with the energy I need in the morning and with the added protein I won’t be hearing any stomach growling before lunchtime rolls around. It takes about 30 minutes so make sure you’ve got the time before you embark on the delicious journey.
Baked Cranberry-Apple Oatmeal... in an apple!
Ingredients:
1 apple
1 serving old fashioned rolled oats
Boiling water
Splash or two of milk of choice (soy, almond, rice, coconut, oat)
1 handful fresh cranberries
1-teaspoon cinnamon
Drizzle of maple syrup, honey or other sweetener (the amount you use here depends on how sweet you like your oats)
1-handful walnuts
Method:
Turn oven to 180 C
Start by slicing off the top of your apple.
Scoop out the inside of the apple creating a bowl shape. If you have a grapefruit spoon (with a serrated edge) it makes the job very easy. Keep the apple insides! You’ll mix them into the oatmeal later (but nix the seeds).
Place oats in a heat safe bowl. Pour boiling water over oats until just covered. Cover the bowl and let stand for about 10 minutes or until the oats have absorbed the water. Now add in the apple pieces, cranberries, milk, cinnamon, walnuts, sweetener, and any other add-ins. Stir well.
Scoop the mixture into your apple until filled to the brim. I had some extra, which I put in an oven-safe bowl and baked on the side. Place the apple on a baking tray and put in the oven for approx. 20 minutes or until the oats look crispy on top and the cranberries have cooked.
Remove from oven, spoon on some almond butter and Enjoy!
This recipe is ultra easy and so versatile. As most oatmeal veterans will know, you can customize it with any kind of fruit (fresh and dried), nuts, nut butters, seeds, spices and sweeteners. Don’t be afraid to experiment and please share your variations with the 1 Million Women community!