Apple Oatmeal

ByElina

Ingredients

  • 4 crisp apples, such as Jazz or Pink Lady, divided
  • 1 cup steel-cut oats
  • 4 cups water
  • 3 tablespoons packed brown sugar, divided
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup nonfat plain Greek yogurt

Preparation

  1. Shred 2 apples using the large holes of a box grater, leaving the core behind.
  2. Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted, about 2 minutes. Add water and the shredded apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes.
  3. Meanwhile, chop the remaining 2 apples.
  4. After the oats have cooked for 10 minutes, stir in the chopped apples, 2 tablespoons brown sugar, cinnamon and salt; continue cooking, stirring occasionally, until the apples are tender and the oatmeal is quite thick, 15 to 20 minutes more. Divide the oatmeal among 4 bowls. Top each portion with 2 tablespoons yogurt and ¾ teaspoon brown sugar.
  • Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 282 calories; 3 g fat(1 g sat); 6 g fiber; 59 g carbohydrates; 8 g protein; 20 mcg folate; 0 mg cholesterol; 28 g sugars; 10 g added sugars; 62 IU vitamin A; 6 mg vitamin C; 46 mg calcium; 2 mg iron; 166 mg sodium; 306 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 starch, 1½ fruit, 1 other carbohydrate

source:eatingwell.

 

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