Whiteley Creek Homestead

You wouldn't think that adding shredded apple to oatmeal would make a noticeable difference, but it really changes things up a bit. The original title of this recipe from Eat Right America is Blueberry Nut Oatmeal, but the apples add an important element so I elevated them to star status by renaming the recipe Apple Blueberry Nut Oatmeal. It was a hearty start to the day as I headed out the door to yoga class this morning.

  
Apple Blueberry Nut Oatmeal

1 ¾ cups water

1 cup old fashioned rolled oats

1 cup unpeeled, grated apple

2 tbsp currants, raisins, or dried cranberries (optional)

1 2 tbsp ground flaxseed (or 2 scoops flax lignans)

1 cup fresh or frozen blueberries (If using frozen, spread out on a plate to partially thaw while oatmeal cooks.)

bananas, sliced (my addition)

pecans (or walnuts), chopped

In a saucepan, stir together water, oats, apple, and dried fruit. (It may seem like there isn’t enough liquid, but not to worry. As the apple cooks, it begins to release its juices.) Bring to a boil, then reduce heat and simmer for 5 minutes stirring occasionally. Remove from heat and cover for 2-3 minutes before serving. Top bowls of oatmeal with flaxseed, fruit, and nuts. Serve with milk. Makes 2 to 3 servings.