Cinnamon Apple Oatmeal

Oatmeal is a comfort food for me and I have fond memories of dipping toast into my oatmeal, and eating it that way, just like dad did. I know oatmeal is generally considered to be a breakfast food, but we often serve it for lunch. My 2nd grader likes to take oatmeal to school in a thermos. Most of my children prefer oatmeal without the apple, but with the cinnamon and pure maple syrup, but Scott and I love it this way, so that’s the way I’m sharing it, but just know that if you have some picky eaters, you can definitely leave out the grated apples, or just add some to individual bowls, and it’s very yummy.

We have used rolled oats and quick cooking steel cut oats to make our oatmeal. My husband prefers the texture of the steel cut oats, but it’s just a personal preference. If you are using quick steel cut, you have to cook them longer, about 5-7 minutes rather than the one minute of cook time for rolled oats. And FYI, quick cooking steel cut oats do NOT cook the same as steel cut oats, so if you’re using regular steel cut, please read the package instructions and follow those directions because they cook a lot longer.

Because this cooks up so fast, I get all my ingredients out and do my apple peeling and grating before I bring the oats and water to a boil. Once the water is boiling, add your apples and continue to let them cook for another minute if using the rolled oats, or 5 minutes if using quick steel cut oats. Remove the oatmeal from the heat and add in your milk, syrup and cinnamon. Dish it into individual bowls and optionally sprinkle with chopped pecans.

 Serve warm. I love mine with a side of toast for dipping :). Try it, it’s wonderful :).

THE RECIPE:

Cinnamon Apple Oatmeal
*serves 2-4

1 C oats (regular rolled, quick oats or quick steel cut)
2 C water
1 small apple, peeled and grated
1/4 C Almond Milk
1 Tbsp Ground Cinnamon
2 Tbsp Pure Maple Syrup
optional: 1-2 Tbsp chopped pecans, sprinkled on top

Bring oats and water to a boil in a medium saucepan. Add grated apple. If using rolled oats, cook for about one minute, stirring continuously so it doesn’t burn to the bottom of the pan (quick steel cut oats need to cook for about 5-7 minutes). Remove from heat and stir in almond milk, cinnamon and maple syrup. Serve warm. Makes 2 big bowls, or four smaller bowls. Optionally sprinkle each bowl with chopped pecans before serving.

Mexican Quinoa Salad (w/mango)

I apologize for not having posted anything the last two Wednesdays. My 88-year-old father, who lives in Seattle, was in a car accident and was hospitalized for over a week before he passed away. I went there to be with him when he wasn’t doing well and stayed until after the funeral. Even though he was 88, he was independent and doing pretty well, and his sister is 105, so this was unexpected. I’m glad I got to be there with him and with the family and I’m grateful for a loving and supportive husband who managed to “hold down the fort” while I was gone for 10 days (five of which they were able to be there with us). Losing a parent is hard, to say the least, but I’m grateful he’s no longer suffering(he had lots of pain at the end with his injuries) and I’m grateful to know that he’s with Christ, and loved ones that have passed on before him, and that I will see him again someday. In honor of my dad, who is of Mexican origin, here are a couple of links to previous posts that were my dad’s original recipes. Not only was he born and raised in Mexico, but he also owned a Mexican restaurant in Seattle for awhile. He’s an amazing chef, so give these a try if you haven’t already! Also, at the end of this post, I’ll share a Mexican Quinoa Salad that would go great on the side of the enchildadas or with taquitos, or just by themselves. Enjoy!

Enchiladas– as a side note for these enchiladas, when making the sauce, dad always used lard. And, instead of warming the tortillas in a microwave and keeping them moist with a wet, warm rag like I do, he instead would warm about a 1/2 inch of vegetable oil in a frying pan and would dip each tortilla in the warm oil, then fill the tortilla an roll it.

Guacamole – for this recipe, I have listed the mayo and parmesan cheese as optional, but dad always used them because it makes it creamy and adds a nice flavor. In recent years, I’ve started subbing plain yogurt for the mayo and it tastes great.

THE RECIPE:

Mexican Quinoa Salad (w/Mango)

1/2 c dry quinoa
1/2 ripe mango, cubed
1/2 red bell pepper, diced
1 c black beans, rinsed and drained
1/2 ripe avocado, cubed
1/2 c green onions, chopped
1/2 c cilantro, chopped
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
1 tsp cumin
1/4 tsp salt (or more if you like)
1/2 tsp garlic, minced

Cook quinoa according to package directions. In a medium bowl combine the cooked quinoa, mango, bell pepper, black beans, avocado, green onions and cilantro. In a glass measuring cup (or small dish), whisk together the lime juice, olive oil, cumin, salt and garlic. Pour dressing over the salad and stir to combine. Refrigerate salad for at least 1 hour before serving so the flavors can blend. Serve cold or at room temperature.