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my favorite STEEL CUT oatmeal

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Christi's Apple Oatmeal Recipe

There’s nothing quite like a morning with the aroma of healthy homemade apple oatmeal, especially when the taste is divine.  An apple a day can keep the doctor away. Being from the south, apples are abundant and are cooked, fried in pies, and stewed. Enjoy the taste & smell of my Apple Oatmeal Recipe! 

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YIELD
Serves 4

PREP TIME
Serves 4

COOK TIME
Serves 4

INGREDIENTS

For the oatmeal: 

1 small clove garlic
1 anchovy fillet (optional)
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup extra-virgin olive oil

For the topping:

2 large eggs
8 ounces small red or yellow potatoes (4 to 5, about 2 inches wide)
Kosher salt to taste
4 ounces French green beans (haricots verts)
2 ripe but firm medium California Avocados (about 6 ounces each)
4 cups chopped little gem lettuce or other tender salad greens
Freshly ground black pepper to taste
1 cup cherry or grape tomatoes
1/3 cup Niçoise olives, pitted if desired
8 ounces lump crab meat
1 small bunch fresh chives
2 tablespoons mayonnaise
1/2 medium lemon
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directions

Cooking Instructions:

Briskly boil 4 cups of water in a medium saucepan. Measure & pour one cup of steel-cut oatmeal and add one or two very ripened bananas. Side notes: I place older fully ripened bananas directly in the freezer to preserve them for oatmeal, banana bread & cakes. If you have older apples that need to be baked, you can add them to cook. If you have newer apples, hold those for Step 2. My favorite brand of oatmeal is McCann’s Irish Steelcut Oatmeal. Cook for approximately 30 minutes. 

Remove from the stove and allow to cool a bit. Add 2 teaspoons of vanilla flavoring. Sweeten to taste with maple syrup and dark brown sugar. Keep in mind that you will be using other natural sweetners on top such as apples & candied pecans so don’t over sweeten. I’m not a huge advocate for unnecessary sugars so go easy on the syrup & brown sugar. You can always sweeten to taste & keep in mind the cooked bananas & apples used for the topping will provide quite a bit of sweetness & flavor. I use approximately 1 oz of maple syrup & 4 tablespoons of dark brown sugar. 

Topping Instructions:

Slice an apple in thin slices and place on top with candied pecans. Enjoy! 

Drain and transfer the eggs to the ice water. Place the potatoes in the same pan and cover with at least an inch of cold water. Add a generous amount of kosher salt and bring to a boil over medium-high heat. Reduce the heat as needed to maintain a lively simmer and cook until the potatoes are knife tender, 16 to 19 minutes. Meanwhile, remove the eggs from the water and peel. Trim the stem ends from 4 ounces French green beans.
Transfer the potatoes with a slotted spoon to a cutting board. Bring the water back to a boil over medium-high heat and add the green beans. Cook until bright green and slightly soft yet still crisp, 3 to 4 minutes. Drain the green beans in a strainer, rinse under cold running water, and set aside to drain.
When ready to serve, halve, pit, and peel 2 medium California Avocados. Cut into 1/2-inch pieces. Add half the California Avocado pieces, 4 cups chopped little gem lettuce, and 2 tablespoons of the vinaigrette to a large bowl. Season with a pinch of kosher salt and a few grinds black pepper, and gently toss to combine, doing your best to keep the California Avocado pieces intact. Transfer to a serving platter and arrange into an even layer. (Alternatively, compose the salads on 4 individual plates.)
When ready to serve, halve, pit, and peel 2 medium California Avocados. Cut into 1/2-inch pieces. Add half the California Avocado pieces, 4 cups chopped little gem lettuce, and 2 tablespoons of the vinaigrette to a large bowl. Season with a pinch of kosher salt and a few grinds black pepper, and gently toss to combine, doing your best to keep the California Avocado pieces intact. Transfer to a serving platter and arrange into an even layer. (Alternatively, compose the salads on 4 individual plates.)
When ready to serve, halve, pit, and peel 2 medium California Avocados. Cut into 1/2-inch pieces. Add half the California Avocado pieces, 4 cups chopped little gem lettuce, and 2 tablespoons of the vinaigrette to a large bowl. Season with a pinch of kosher salt and a few grinds black pepper, and gently toss to combine, doing your best to keep the California Avocado pieces intact. Transfer to a serving platter and arrange into an even layer. (Alternatively, compose the salads on 4 individual plates.)
RECIPE NOTES
Purchasing crab: Lump crab meat comes packed in small tubs and is often found near smoked salmon in the seafood section of the grocery store. If lump crab meat is hard to find, crab claw meat is a good alternative. Keep refrigerated until right before using.
Chive substitute: 2 thinly sliced scallions can be substituted for the chives.
Salad green options: 4 cups bite-sized escarole, romaine, spring mix, or frisée can be used in place of the little gem lettuce.
Olives: If using unpitted olives, be careful of the pits when eating.
Make ahead: The vinaigrette can be made up to 5 days ahead and refrigerated. Rewhisk before using. The potatoes, eggs, and green beans can all be cooked up to 1 day ahead and refrigerated in separate containers. Cut and toss with vinaigrette right before serving.