Microwave Apple Cinnamon Oatmeal
This hearty breakfast dish is packed with cholesterol-lowering soluble fiber. Leaving the apple skin on contributes even more fiber. Most of the fat is a healthy monounsaturated fat from the nuts.
Equipment
- 1 Large Microwave-Safe Bowl
- 1 Microwave-Safe Cover Plastic wrap or a tight-fitting lid
- 1 Spoon For stirring
- 1 Chef's knife For chopping the apple
- 1 Cutting Board
Ingredients
Main
- 1 apple preferably McIntosh, cored and coarsely chopped
- 1 cup rolled oats
- 1/4 teaspoon ground cinnamon
- Pinch kosher salt
- 2 cups water
- 2 tablespoons pure maple syrup
- 1/4 cup toasted pecans
Instructions
- Combine the apple, oats, cinnamon, and salt in a large microwave-safe bowl water, and stir in the water. Cover and seal with plastic wrap or a tight fitting lid and heat in the microwave on high until apples are soft and most of the liquid is absorbed, about 8 minutes. Stir in the maple syrup. Divide between 2 bowls and top with the nuts. Serve immediately.
Notes
When microwaving, ensure your bowl is large enough to prevent boil-overs, and that the cover forms a tight seal to create steam, which helps tenderize the apple efficiently and ensures even cooking of the oats. McIntosh apples are ideal here for their balance of sweetness and tartness, and how well they break down into a sauce-like consistency. For enhanced flavor, consider adding a pinch of ground nutmeg or a splash of vanilla extract along with the cinnamon. To prevent gummy oatmeal, be mindful of the cooking time; stop once most liquid is absorbed but before it becomes overly dry. Adjust the maple syrup to taste, and for a richer texture, a touch of cream or a swirl of nut butter can be added at the end. Always serve immediately for the best consistency.