I guess discovering the ease of making salads ahead inspired me to look further. Now I’m on to breakfast! So I found a simple recipe for Overnight Oatmeal from The Kitchn blog and decided to pair it up with some Fruit & Nut Granola and Maple & Cinnamon Glazed Apples. I made enough for 4 servings. You can cover and store any leftovers in the refrigerator for an easy breakfast during the week.
The oatmeal process is simple. Heat a little butter, toast the oatmeal, add water and bring to a boil, turn off the heat, cover and leave it on the stove till the morning. It turns out moist and perfect!
I took 3 of my Talley Farms apples and sautéed them in some butter, a sprinkle of brown sugar & cinnamon, a splash of maple syrup and vanilla and cooked them until they were glazed and tender. The oatmeal recipe says to add 1 cup of milk before reheating in the morning, however I decided to use only a splash of low fat milk because it was nice and moist and I don’t like my oatmeal soupy. I then sprinkled on about a tablespoon of granola and a scoop of the sautéed apples. Yum!
To round out my meal, from my Talley Farms CSA box I juiced 1/2 grapefruit and 1 orange together to make a refreshing citrus juice!
Overnight Oatmeal with Maple-Cinnamon Glazed Apples & Granola
- 1 teaspoon butter or olive oil
- 1 cup steel-cut oats
- 3 cups water
- 3-fingered pinch salt
- 3 apples, peeled, cored, sliced with slices cut into quarters
- 1 tablespoon butter
- 1 teaspoon brown sugar
- dash cinnamon, or to taste
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla
1/4 cup Granola, store bought or homemade
- Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
- Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
- Pour in the water and add the salt. Stir.
- Bring to a rolling boil.
- Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
- Heat a non-stick fry pan over medium heat. Melt the butter and add the apples. Sprinkle in the brown sugar and cinnamon and stir to mix. Carefully pour in the syrup, be careful as it might splatter at first, and add the vanilla. Cook over medium heat until the apples are tender crisp and lightly glazed.
- Reheat the oatmeal adding some milk as desired for your personal taste. Dish the oatmeal into individual bowls and top with some apples and a scoop of granola.
- Oatmeal and apple leftovers can be stored separately in jars or containers in the refrigerator for up to a week.
(click here) for printable recipe