A classic. Homemade oatmeal tastes nothing like instant oatmeal. Cooked correctly, oatmeal is a creamy and delicious breakfast. Oatmeal should have a little bit of liquid in it, should not be mushy, and should not lack flavor. You can top oatmeal with whatever accouterments you fancy, but this is my version using the classic flavors of apple and cinnamon, sweetened with a bit of agave nectar.
Serves 1. To serve 2, double the ingredients.
- 1 tbsp butter
- 1 apple, cored and sliced roughly into 1 inch cubes, skin on
- 1 tsp raw sugar (you can substitute white cane sugar if that’s all you have)
- lemon juice
- cinnamon, to taste
- 1/2 cup rolled oats (not instant or steel cut)
- 1 cup whole milk
- 1 tbsp agave nectar, or honey
- pinch of salt
Step 1: Drizzle a bit of lemon juice over the apple slices.
Step 2: Melt the butter in a small pot over medium heat. Once hot, add the apple slices, the sugar, and cinnamon to taste. Stir to combine so the apples are coated in the butter. Bring the heat down to medium-low and continue cooking, stirring occasionally, for 4-5 minutes, until the apples have softened, but are not mushy. Take them off the heat.
Step 2: Bring the milk to a boil in a small pot over high heat. Watch it carefully – as soon as it reaches a boil, stir in the oats, and lower the heat immediately (so the milk does not burn) to medium or medium-low heat to maintain the simmer. Add a pinch of salt, and the agave (or honey), stirring frequently, for 5 minutes, until the oats have soaked up most of the liquid, but have not become mushy or dry. Take off the heat.
Step 3: Pour the apple slices over the oatmeal, and serve.