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Fall Harvest Oatmeal

October 27, 2010

Fall makes for cozy breakfasts.  Here in Iowa, we’re still enjoying afternoon highs in the 70s, but the mornings start out chilly, down in the 30s and 40s — and that’s oatmeal weather.  The plentiful pumpkins and apples of the fall harvest are good sources of fiber, and when combined with steel-cut oatmeal, offer a low-fat breakfast that keeps me feeling full and energized all morning long.  Steel-cut oats are less processed than rolled oats, and have a firmer, chewier texture.  Toasting the dry oats lightly in a pan before cooking brings out a slightly nutty flavor.

Fall Harvest Oatmeal

1/2 cup steel-cut oats

1 cup boiling water

1/2 cup soy milk

1/2 cup water

1/3 cup pureed pumpkin

1 small eating apple, such as Gala, Golden Delicious, or Honeycrisp

1 tsp cinnamon

1/2 tsp ground ginger

2 Tbsp brown sugar

To cut down on cooking time, presoak the steel-cut oats overnight.  Toast the dry oats in a medium-sized saucepan over medium-high heat for about 5 minutes, stirring occasionally.  Add 1 cup boiling water and stir to combine.  Cover the pan and let sit overnight.  In the morning, add 1/2 cup soy milk and 1/2 cup water to the pan of oats.  Bring the mixture to a boil over high heat.  Meanwhile, peel and chop enough of the apple to make 1/3 cup.  Slice the remaining apple to use as a garnish.  (Spritz a little lemon juice on the apple slices so they don’t turn brown while the oatmeal finishes cooking.)  When the oatmeal has come to a boil, stir in the remaining ingredients — including the 1/3 cup chopped apple — and reduce heat to medium.  Let simmer, stirring occasionally, for 15-20 minutes, or until the oats have achieved the desired consistency.  Serve immediately, garnished with a spoonful of brown sugar and remaining apple slices.

 

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