Wednesday, April 25, 2012

Oatmeal with Apple and Pecan Topping

This is breakfast deliciousness! One of the things I am coming to love about food blogging is that all those little ideas that have been just floating around in my head for so long are finally being put into action.

Like this oatmeal I made this morning. I love oatmeal and I am always telling myself I should eat it more than I do. It is such a great vehicle for a lot of different flavor variations. My problem is that I tend to be lazy about my breakfasts. Usually when I make oatmeal my go-to add in is frozen blueberries which is delicious, but I have often eyed the bowl of apples on the counter and wanted to make a sauteed apple topping for my morning oatmeal, but alas I am usually just too lazy to do it.

So hence the perks of being a food blogger - I now put my creative thought into action on a much more regular basis.

Oatmeal with Apple and Pecan Topping
~serves 2~

Note* I used quick cooking (1 minute) oats for this recipe but you can use whatever kind of oats you prefer. You'll just have to adjust the cooking instructions for the oatmeal.

for the sauteed apples
1/2 T. unsalted butter
1 medium apple
1 1/2 T. dark brown sugar
pinch of salt
for the oatmeal
1 c. water 
3/4 c. 2% milk
1/8 t. salt
1 c. quick-cooking oats
2 T. dark brown sugar
1/8 t. cinnamon
3 T. toasted, chopped pecans

1. Melt butter in a medium nonstick skillet over medium heat. Add apples and cook without stirring until apples brown on one side. This should take 3-5 minutes (if after about 4 minutes the apples aren't browning, you might want to increase the heat a little). Add a good sprinkle of cinnamon, the dark brown sugar and a pinch of salt. Stir until the sugar melts. Remove from heat and set aside.

2. Meanwhile, in a medium saucepan combine the water, milk and salt. Bring to a boil, add the oatmeal. Reduce heat to medium low and cook, stirring often until the oatmeal is thick and cooked through, 1-2 minutes. Add cinnamon, and brown sugar. 

3. Divide oatmeal between 2 bowls, top with cooked apples and chopped pecans.


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