By Shelby Spears
I think apples are magical. I can't explain it but there is just something about an apple. Anytime I am feeling off -lacking in energy or just feeling, for lack of a better word bleh- I grab and apple (and usually some almond butter) and voila, my world is right again.
Needless to say, I have much love for apples. From the ever loved granny smith to Pink Ladies and a newly experienced Kiku apple from our local Camas Produce.
And given the fact that we live in Washington, the state for apples, they make for the perfect veggie...err.. fruit of the month.
Despite the ever importance of an abundance of vegetables, fruit definitely has a place when it comes to healthy eating. And what better way to highlight the ever awesome apple than in breakfast, another one of my favorite things.
Jonathan makes porridge (among other tasty treats) for trailhead snacks during Spears Strong adventures. The latest concoction for our snowshoe hike at White River Sno Park was Apple Cinnamon porridge. We have made this on the stove and in the crockpot. Here's the crockpot recipe:
Steel Cut Oat Apple Cinnamon Porridge
1 cup steel-cut oats
5 cups water
sea salt to taste
1 teaspoon cinnamon
¼ teaspoon nutmeg
Soak oats for 12 – 24 hours in 2 cups of water. Keep container loosely covered to keep dust out. The oats will absorb a lot of the water.
When oats are done soaking, add them in the crockpot with a 4-1 ratio of water to oats. We substitute some of that water with almond milk. Cook on low for 9 hours. Add the cinnamon and nutmeg. Serve warm with your favorite toppings - walnuts, fresh berries, honey and, of course, APPLES.
We enjoyed the porridge at the trailhead of the White River West Sno Park. And Mount Hood made an appearance.