When I woke up this morning, the crisp fall air reminded me of how much I love crisp fall apples. They are back in season and some of the best come from Rebert Farm at the Cheverly Community Market. (Sure, shameless plug, I know.) So, in the spirit of the season, I want to share my favorite fall breakfast. It is warming, grounding, and rejuvenating and helps to combat the dryness of the season, plus it makes for happy digestion.
Apples and Oatmeal
The night before: soak a small handful of raisins and 10-12 almonds.
Other ingredients:
- 1-2 apples
- 3/4 cup water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- ¼ cup whole rolled oats
Wash, core, and slice the apple(s). Heat the apples in a small saucepan with the water, cinnamon, and ginger. When water comes to a boil, add raisins and oatmeal. Boil covered for five minutes or until the water is absorbed. Meanwhile, peel skins off the almonds.
When apples and oatmeal are done cooking, transfer to a bowl and add almonds. You may use raw honey or agave to sweeten it, though it is already pretty sweet; and if you like, add some soy or almond milk to taste. This recipe serves one.
Enjoy!
Return to Full Circle in Floyd
Next up: I Feel Crappy