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.
Oatmeal de luxe: porridge with caramelized apples, honey and cinnamon
- 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.