The end of summer is always bittersweet. As hard as it is to say goodbye to the long lazy days, I certainly welcome more routine, structure, and apple season! With the return of school, breakfast is at 7am instead of 9am, and it’s always a push to get out the door. This is a great, hearty breakfast you can prepare the night before. I put all the ingredients in a pot and cover and place in fridge overnight. In the morning, all I have to do it cook it! Plus, soaking the oats overnight breaks down enzyme inhibitors, which makes the oats more digestible and absorbable. It also cuts cooking time.
Apple Cinnamon Oatmeal
Author: Liza Cannata
Serves: 4 servings
Ingredients
- •1½ cups gluten-free rolled oats
- •3 cups water
- •1 tbsp butter, coconut oil or ghee
- •1/4 cup maple syrup
- •1 apple, peeled and grated
- •2 tsp cinnamon
- •1/2 tsp salt
- •walnut pieces
- •almond milk
Instructions
- Place oats, water, butter, cinnamon, salt, syrup and grated apple in a pot. You can either cover and place in fridge overnight or cook immediately.
- When ready to cook, place the pot over medium heat and bring to boil.
- Reduce heat to low and cook, stirring occasionally, until all liquid is absorbed, about 8-10 minutes. (20 min if you didn't soak oats.)
- Top with crushed walnuts and almond milk.
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