Chock-full of goodness, this oatmeal promises a warm, fruity, stick-to-your ribs breakfast perfect for a wintry weekend morning.
For Oatmeal: |
|
|
| 4 cups | water | 1 L |
| 1/2 cup | steel-cut oats (or Irish oatmeal) | 125 mL |
| 1/2 cup | wheat berries | 125 mL |
| 1/4 tsp | salt | 1 mL |
| 2 cups | grated Ontario Apple* | 500 mL |
| 1/3 | maple syrup, divided | 75 mL |
| For Garnish: | ||
| 2 cups | milk | 500 mL |
| 1 | Ontario apple*, cored and diced | 1 |
| 1/2 | chopped toasted pecans | 125 mL |
In
medium saucepan, bring water to boil. Stir in oats, wheat berries and
salt. Reduce heat to simmer and cook uncovered, stirring occasionally,
until most of the liquid has been absorbed but oats are still al dente,
about 30 minutes. Remove from heat.
Stir in grated apple and 2 tbsp (25 mL) of the maple syrup. Divide into four bowls and pour milk on top. Sprinkle with diced apple and chopped pecans and drizzle with remaining syrup.
Makes 4 servings.
*Variety Tip: for best results, use Ontario Empire, McIntosh, Crispin, Cortland, Spartan or Idared apples.