This is quick to make, easy to do, and so much more delicious than what you get out of a packet of flavored oatmeal. You will get a whole serving of fruits, which, with the nuts, will lower the glycemic load of the oatmeal. The fruits used here are just a suggestion — be adventurous. If you like your oatmeal sweet, use a Golden Delicious apple. If you prefer it a little bitter, use one of the varieties suggested below.
I always make oatmeal on the stovetop, as I don’t like the consistency it has when microwaved. I also make it thick and heavy like my Scottish mother-in-law used to, so if you like your oatmeal with a lighter, creamier consistency, up the water-to-oatmeal ratio to 2¼ parts water to 1 part oatmeal, which for one serving is ¾ cup water to â…“ cup oatmeal.
1. Mix the oats, water, salt, raisins, cranberries, and cinnamon in a pan. Bring to a boil, stir well and then lower the heat to a low simmer. Cook, covered, for about 10 minutes, stirring the oatmeal from time to time so that it doesn’t stick.
2. While the oatmeal is cooking, grate the apple using the coarsest bore. When the oatmeal has cooked, stir in the grated apple until it is well mixed. Cover and turn the heat off. Leave the oatmeal for 5 minutes to steam. Serve sprinkled with almonds and sliced bananas, and with milk or yogurt on the side.
- 1 ⅓ cups rolled oats (⅓ cup dry for 1 serving)
- 2 ⅔ cup water (⅔ cup water for ⅓ cup oatmeal)
- Generous pinch sea salt
- 1 tablespoon golden raisins
- 1 tablespoon dried cranberries
- ½ teaspoon cinnamon (optional)
- 2 apples (try tart Granny Smiths or Braeburns)
- 2 tablespoons sliced almonds, dry toasted
- 2 bananas, thinly sliced
- Milk of your choice, or yogurt to taste
Ann's Tips and Tricks
For a dairy free breakfast treat, eat this with almond or soy milk.