There’s something about oatmeal in the fall and wintertime, something warm and filling to shore up the holes in your belly, setting you up, well grounded to face a frosty day. This oatmeal is packed with fresh apples, pumpkin and antioxidant and mineral rich dried fruit. These days I’m usually just cooking for two so when I make this full recipe I freeze single portions to reheat later on days that I don’t feel like cooking.
The coconut butter is particularly delicious, as it has the meat from young coconut pureed into it to make it a slightly sweet, more substantial spread that adds healthy fats to help you feel satiated longer.
Pink salt has a less “salty” flavor than normal table salt so don’t worry too much about adding it to the mix as the electrolytes and minerals that it brings to the table are good for you.
If you want to mix up the dried fruit, I suggest some dried cranberries, dried apricots, or raisins though I really like the wolf berries with the apples and dates. Keep in mind the dates have a lot of natural sugar so keep a light hand with the sugars, you can always add more sugar or maple syrup to taste. Dates are rich in trace minerals and are an excellent adjunct to the wolf berries.
Enjoy!!!
– Sabrina
The Kitchen Witch of MGK
Fall Harvest Oatmeal
Notes
This oatmeal is packed with antioxidants and and excellent combination on nutrients that are an ideal way to start a cold fall day.
Ingredients
- 2 Cup Oats
- 4 Cups Water
- 1 Teaspoon Pink Salt
- 1/2 Cup Pureed Pumpkin
- 3 Sweet Apples (Fuji/Pink Lady)
- 1/2 Cup Slivered Almonds
- 1/4 Cup Coconut Butter
- 1/8 Cup Dates
- 1 Tablespoon of Candied Ginger
- 1/8 Cup Ningxia Wolf Berries
- Butter
- 1 Whole Star Anise
- 1/8 Cup Brown Sugar
- 2 Drops Thieves Essential Oil
- 1 Teaspoon Vanilla Extract
- 1 Drop Cardamom Essential Oil
Instructions
- Bring the water & salt to a boil, add in oats and drop temp to a low boil.
- Chop the apples into small cubes.
- Dice the dried fruit (dates and ginger) fine.
- Add apples, dates, pumpkin, wolf berries, candied ginger & essential oils to the oats then simmer on low, stirring often to prevent burning until it thickens.
- Remove from heat, remove star anise & stir in Coconut butter.
- Garnish with slivered almonds, a pat of butter & brown sugar or maple syrup
- This is a large recipe as it keeps well & reheats well. If you don’t eat it in a few days, freeze in single servings to be a quick breakfast for busy days.