Comfort in a Bowl of Oats
with Pecans and Sautéed Cinnamon Apples
Who doesn't love waking up to a warm bowl of creamy oats? We've topped ours with sautéed cinnamon apples and buttery pecans to create a breakfast that is definitely worth getting out of bed for!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Gala Apple
2 tbsp
Maple Syrup
1 tsp
Ground Cinnamon
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
237 mL
Milk
(Contains Milk)
¼ cup
Dried Cranberries
1 cup
Quick Oats
(Contains Oats)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Combine oats, milk, 1 cup water, 1/2 tsp cinnamon, 1/8 tsp salt and dried cranberries in a large pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and cook oats, stirring occasionally, until most of the liquid has been absorbed or until desired consistency is reached, 2-3 min. Add half the maple syrup. Stir until combined, 1 min.Remove the pot from heat.
Meanwhile, core, then cut apple into 1/2-inch pieces.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Add chopped apples. Sauté, stirring occasionally, until softened and browned, 3-5 min. Sprinkle 2 tsp sugar and remaining cinnamon over apples. Cook, stirring occasionally, until apples are coated, 1-2 min.Remove the pan from heat.
Divide oatmeal between bowls, then top with sautéed apples. Sprinkle pecans over top.Drizzle with remaining maple syrup.
