This post is sponsored by Stonyfield Organic and Bob's Red Mill via the Clean Plate Club blogger program. In exchange for this post, I was provided with the products used to develop my recipe. As always, all content and opinions are my own.
This has been a September of apples. There are apples from our CSA: golf ball-sized, nutty-tasting Chestnut Crabs; massive Zestar! apples, crisp and juicy; and Sweet Sixteens, true to their name. There are apples from the farmer's market: I can't resist a good deal. There are apples from my parents: their backyard trees are yielding a bumper crop. Since apple consumption in our house is mostly a solo effort (Mike isn't much of a fruit fan), I've been picking up the slack by eating apples for every meal.
I start my day with bowl of oatmeal inspired by my favorite baked apple desserts, but hearty and healthy enough for breakfast. Bob's Red Mill Steel Cut Oats make for a satisfying base layer, and then I top the oats with apples cooked with a bit of butter, Bob's Red Mill Organic Coconut Sugar, and cinnamon. In a nod to to the vanilla ice cream that's often paired with apple pie, I top my creation with a rich drizzle of Stonyfield 100% Grassfed Vanilla Yogurt.
This recipe serves two, but if you're making it for one, the leftover portion keeps and reheats well--just leave off the yogurt until serving. Use crisp, sweet-tart apples, something that works well for baking but that you also enjoy eating out of hand. For fellow Minnesotans, I'd recommend Zestar!, Cortland, or Regent apples. If you're looking for something available nationally in supermarkets, I've successfully tested this recipe with Braeburn and Pink Lady apples.
As noted above, I developed this recipe with Bob's Red Mill Organic Coconut Sugar, which is made from the nectar of coconut palm tree blossoms and has a unique caramelized flavor. If necessary, dark brown sugar would be the best substitute.
- 1/2 cup Bob's Red Mill Steel Cut Oats
- 1 tablespoon unsalted butter
- 2 crisp, sweet-tart apples, cored and cut into 1/2 inch pieces
- 1 tablespoon Bob's Red Mill Organic Coconut Sugar, plus additional for serving if desired
- 1/2 teaspoon cinnamon
- Stonyfield 100% Grassfed Vanilla yogurt, for serving
Bring 1 1/2 cup water to a bowl in a medium saucepan. Stir in oats, reduce heat to low, and cover. Simmer for about 20 minutes, until oats are thick and creamy.
Meanwhile, melt butter in a medium skillet over medium-high heat. Continue to cook until butter is starting to brown, about 2-3 minutes. Add apples, reduce heat to low, and cook, stirring occasionally, until apples are tender, about 10 minutes. Remove from heat and stir in 1 tablespoon coconut sugar and cinnamon.
Divide prepared oatmeal into two bowls and top with prepared apples. Drizzle with yogurt and sprinkle with additional coconut sugar, if desired.