Baked Apple Oatmeal

As you may have guessed by now, I love apples. I eat one every morning. Usually in addition to granola or a piece of toast but when I’m looking for something hearty and warm, I turn to this baked apple oatmeal. It’s not too sweet and the pumpkin seeds add a savory crunch. It will keep you full until lunch while still warming your belly on the kind of cold mornings that we’re still experiencing in late March.

1/2 C. Dry Irish Oatmeal
1 C. Water
1 Apple, I prefer gala but any kind that’s not too tart should work
1 Tsp. Cinnamon
1 Tbsp. Brown Sugar
2 Tbsp. Water
1/4 C. Pumpkin Seeds, Toasted

1. Cook oatmeal according to package directions. (The superiority of old fashioned oatmeal is barely comparable to the microwavable Quaker versions. As a middle ground, I like to use instant Irish oatmeal. It takes about 3 minutes on the stove but is infinitely better what comes out of the microwave.)
2. Cut apple into chunks. In a separate pan, cook the apples on a low flame adding the cinnamon and sugar and stirring often.
3. When the apples start to caramelize, add the water and continue cooking until completely evaporated. The apples should be cooked all the way through while still retaining some color and having and carmelized coating. If they need to cook more, just add water.
4. Add apples to cooked oatmeal along with pumpkin seeds. Make sure to add any of the juices that have accumulated in the pan with the apples.


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