Speedy’s sick. He finds it hard to swallow solids so he’s on a soft diet. Last night, it was plain congee; this morning, oatmeal. But not plain oatmeal. I was trying to tempt him to eat more so I did things to the oatmeal.
Things? Yes, you know, I played with his food, to be honest. I cooked the oatmeal as usual but with a pinch of salt. When it was done, I stirred in two tablespoonfuls of applesauce. Then, I caramelized apple cubes in honey, with a generous sprinkle of cinnamon, until the apple cubes were bronzed and soft, and added them to the oatmeal.
Yes, there is a recipe. But I won’t bother with the how-to-cook oatmeal part. Different kinds of oatmeal (rolled, instant, regular) require different amounts of liquid and cooking time so you’ll have to follow package directions for cooking the oats.
- 1 cup cooked oatmeal (adding a pinch of salt during or even after cooking adds depth to the sweetness of the rest of the ingredients)
- 2 tablespoons applesauce homemade or store bought
- honey to taste
- 1 cooking apple I used Granny Smith, peeled and cut into half-inch cubes
- 2 to 3 tablespoons honey
- 1 generous sprinkle cinnamon
To cut the cooking time, cook the apples while the oatmeal is simmering in another pan.
Place the apple cubes in a shallow pan. Pour in the honey and sprinkle with cinnamon. Cook over medium-low heat, stirring often, until the apples are caramelized and softened.
Pour the cooked oatmeal in a bowl. Stir in the applesauce and honey.
Spoon the caramelized apple cubes over the porridge including whatever syrup is in the pan.
Serve while hot.