Every time I get sick, I get this weird burst of energy right before it takes me down. It’s almost like my body knows that its hours are numbered and I better get all my chores in before it’s too late. Weird, right?
Go figure I got a flu shot for the first time in, oh, a decade, and I think I still got the flu. What gives?? But fortunately, in the window of time before I became the completely useless, sniveling, fever-ridden mess that I am right now, I had the foresight to cook up some really yummy comfort food.
I think this would be a great recipe to make on the weekend, and then you’d have plenty of leftovers to reheat during your work week. It’s a warm, yummy, healthy, stick-to-your ribs kind of breakfast – enjoy!
Baked Apple Steel Cut Oats
1 cup uncooked steel cut oats
2 tablespoons of butter, divided
2 cups of boiling hot water
1 large apple, cubed (I used a Pink Lady)
1 cup of unsweetened vanilla almond milk (or regular milk would be fine)
1 tablespoon of maple syrup
1 teaspoon cinnamon, plus some for sprinkling
1 teaspoon vanilla
a pinch of salt
Optional: brown sugar, nuts, granola, raisins, etc.
Preheat the oven to 350 degrees. Place your steel cut oats in a heatproof bowl along with 1 tablespoon of the butter:
Meanwhile, melt the other tablespoon of butter in a saucepan, add the apple pieces, and sprinkle with cinnamon. Let this cook down on medium heat until the apples are softened (this smells heavenly!!):
Mix together the almond milk, cinnamon, vanilla, maple syrup, and salt:
Now mix the almond milk mixture, apples, and oatmeal together and spoon into either a 8×8″ baking dish, or 4 smaller crocks. Bake for 40 minutes (please excuse my dirty oven):