About mid-summer I became disconnected from the internet at home and I have yet to turn it back on. You see as a graduate student, spending $60 a month on internet when I am only home for a couple hours before sleeping wasn’t really worth it. The first half of this year I shared internet with a neighbor but she has moved, and I have not made friends with the new neighbor yet. As a result, I save recipes from browsing online at lab (shh don’t tell) on a USB drive to take home and open on my computer. But sometimes I fail to do so. While panicking one evening I realized I have an entire shelving unit full of under-loved cookbooks just begging to be used. As a result this whole no internet at home business is actually forcing me to use my cookbooks more often – nothing wrong with that!
I love homemade oatmeal. So much that I cannot even look at the packaged stuff found at the grocery store. It is just too good and easy to make yourself to bother with them. And when I saw this recipe for two servings of autumn in a bowl I knew what I was having for breakfast. The sweetness of the apples is great along side of the tart cranberries, but also added walnuts because I like a little crunch in my oatmeal.
1 Tbsp unsalted butter
1 apple, peeled, and cut into 1/2-inch dice
1 cup whole rolled oats
1 cup apple cider
1/2 cup dried cranberries
2 Tbsp sugar
1/4 tsp cinnamon
1/2 cup chopped walnuts (optional)
- Heat a 1-quart saucepan over medium heat. Add the butter and apples and sauté for about 3 minutes.
- Add the oats, 1 cup water, cider, cranberries, sugar and cinnamon and bring to a simmer.
- Reduce the heat to low and loosely cover. Cook without stirring for about 10 minutes, or until the oatmeal thickens to your desired consistency. Stir in walnuts if using.
- Serve with milk and your choice of sweetener, if desired.