Steel-Cut Oats with Apples and Pecans
Adapted from Jillian Michaels’ “Master Your Metabolism Cookbook”
- 1/3 cup chopped pecans or walnuts
- 1 cup almond milk (recommended: vanilla-flavored)
- 1 cup water plus 1 tablespoons (divided)
- 1 cup quick-cooking steel-cut oats
- 2 apples, cored and chopped into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- 4 1/2 teaspoons maple syrup or agave nectar (divided)
1. To Toast the Pecans or Walnuts: Preheat the oven to 350 degrees F. Place the nuts on a baking sheet, and toast them in the oven until you can smell them, about 5 minutes.
2. In a medium saucepan, combine the almond milk, water and oats. Bring to a boil over high heat. Reduce the heat to low, cover and simmer until most of the liquid is absorbed, about 10 minutes. Turn off the heat and let stand, covered, for 5 minutes.
3. While the oatmeal is cooking, in a small saucepan, combine 1 tablespoon water with the chopped apples, cinnamon and 1/2 teaspoon of maple syrup. Cook over medium heat until the apples are softened and the liquid has reduced to a syrupy consistency, 3 to 5 minutes. Stir in the pecans, and cover to keep warm.
4. Stir the apples and nuts into the cooked and rested oatmeal. Divide among four bowls. Drizzle 1 teaspoon maple syrup over each bowl and serve.
NOTE: If you have leftovers, add a little more almond milk to the oatmeal before you reheat it, and stir it in for maximum creaminess.