I am not a big breakfast kinda lady. For years I did just toast and tea thing (which my brother loved to tease me about!), and though I’ve branched out recently, my breakfast meal is generally very small and light. This whole-grain breakfast bowl is a version of my favorite oatmeal, but with the addition of sweet and caramelly baked apples- a perfect meal for chilly, cozy mornings. This recipe makes enough for two generous servings; I usually save half for the next day, or for an afternoon snack.
Baked Apple and Oatmeal Bowl
2 Fuji apples, cored and chopped
1 Tablespoon sucanat or brown sugar
1 teaspoon cinnamon
½ cup water
½ cup coconut milk (I love the So Delicious vanilla)
1 cup whole oats
½ cup cooked brown rice
½ cup cooked quinoa
- Add chopped apples to an 8×8 baking pan. Toss with sucanat and cinnamon. Bake at 400º for 45 minutes, stirring after 30 minutes. Set aside to cool. These keep for days in the fridge, if they last that long!
- In a saucepan, bring water and coconut milk to a low boil. Add oats, rice, and quinoa. Stir to combine. Cover, and let stand for 10 minutes.
- Add apples to oatmeal and stir to combine- or just toss on top like in the photo. Add more coconut milk as needed, and sweeten as desired with maple syrup, honey, or agave.
Yield: 1½ cups apples, and 2 servings oatmeal