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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pomme Gala
2 cs
Sirop d'érable
1 cc
Cannelle, moulue
28 g
Pacanes, hachées
(Contient Pacanes)
237 ml
Milk
(Contient Lait)
¼ tasse(s)
Canneberges séchées
1 tasse(s)
Flocons d’avoine à cuisson rapide
(Contient Avoine)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
2 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
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.