Mexican Apple-Cinnamon OatmealBreakfast
Mix two traditional flavors of fall to create this Mexican Apple-Cinnamon Oatmeal recipe. This hearty breakfast idea with apples and cinnamon is a perfect option to pair with milk when the temperatures dip.
- 8 cups – water
- 3 – cinnamon sticks
- 1/4 teaspoon – salt
- 2 cups – old-fashioned oats
- 1 cup – reduced-fat milk
- 3 – large crisp sweet apples (such as Fuji or Pink Lady), halved and cored
- pinch – ground cinnamon
- pure maple syrup (optional)
- golden raisins (optional)
- Pair each serving with:
- 8-ounce glass of milk
Bring water and cinnamon sticks to a boil in a saucepan. Remove from heat, cover and let steep for 1 hour. Discard the cinnamon sticks.
Add salt and oats to the water and bring to a boil, uncovered. Lower heat and simmer for 30 minutes, stirring frequently to prevent sticking. Add 1 cup milk and simmer for an additional 15 minutes until creamy.
When the oatmeal is ready, using the large holes of a box grater or shredder, shred the apples directly into the pan and stir well.
Serve into individual bowls and add more milk if a thinner consistency is desired. Sprinkle with cinnamon and sweeten with maple syrup (optional). Serve garnished with golden raisins, if desired and serve with an 8-ounce glass of milk. Refrigerate leftovers for up to 1 week.
270 calories; 7 g fat; 3.5 g saturated fat; 25 mg cholesterol; 13 g protein; 41 g carbohydrates; 4 g fiber; 210 mg sodium; 360 mg calcium. Nutrition figures based on using reduced-fat milk, and include an 8-ounce glass of milk.