There’s nothing like a hot breakfast on a chilly morning, and you’ll definitely fortify your immune system this apple-infused, cinnamon-spiced breakfast treat! Chock full of vitamin-rich apples and whole grains, this tasty oatmeal will be a hit with the whole family.
4 Pittman & Davis Fuji Apples, divided
1 c. steel-cut oats
4 c. water
3 Tbsp. packed brown sugar, divided
½ tsp. cinnamon
¼ tsp. salt
½ c. nonfat plain Greek yogurt
- Shred 2 apples using the large holes of a box grater, leaving the core behind.
- Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted (about 2 minutes). Add water and shredded apples; bring to boil. Reduce heat simmer and cook, stirring frequently, for 10 minutes.
- Chop the remaining 2 apples. After oats have cooked for 10 minutes, stir in chopped apples, 2 tablespoons brown sugar, cinnamon and salt; continue cooking, stirring occasionally, until apples are tender and oatmeal has thickened (15-20 minutes). Divide oatmeal into four bowls; top each portion with 2 tablespoons yogurt and ¾ teaspoon brown sugar.