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Servings:4Yield:4 servings, about 1 1/ cups eachJump to Nutrition Facts
Servings:4Yield:4 servings, about 1 1/ cups each
Servings:4
Servings:
4
Yield:4 servings, about 1 1/ cups each
Yield:
4 servings, about 1 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4crisp apples, such as Jazz or Pink Lady, divided1cupsteel-cut oats4cupswater3tablespoonspacked brown sugar, divided½teaspoonground cinnamon¼teaspoonsalt½cupnonfat plain Greek yogurt
Cook Mode(Keep screen awake)
Ingredients
4crisp apples, such as Jazz or Pink Lady, divided
1cupsteel-cut oats
4cupswater
3tablespoonspacked brown sugar, divided
½teaspoonground cinnamon
¼teaspoonsalt
½cupnonfat plain Greek yogurt
DirectionsShred 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 the shredded apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes.Meanwhile, chop the remaining 2 apples.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 3/4 teaspoon brown sugar.TipsShopping 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.Originally appeared: EatingWell Magazine, September/October 2012
Directions
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 the shredded apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes.Meanwhile, chop the remaining 2 apples.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 3/4 teaspoon brown sugar.TipsShopping 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.
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 the shredded apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes.
Meanwhile, chop the remaining 2 apples.
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 3/4 teaspoon brown sugar.
Tips
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.
Originally appeared: EatingWell Magazine, September/October 2012
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Nutrition Facts(per serving)282Calories3gFat59gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
