Grandma Louise’s Oatmeal with Grated Apple


When we visited my grandmother in snowy Alsace, she used to serve us this delicious and filling breakfast rich in fiber and fruity nutrients. It is still one of my favorite winter breakfasts: true baby food for adults. My grandmother usually served her oatmeal variation with freshly baked brioche or kugelhopf (a wonderful cake with raisins and almonds that is one of the great specialties of Alsace). Today, I sometimes find it a filling meal unto itself and I skip the bread. If I want a little more protein, I have a bite of cheese or some yogurt.



1 cup old-fashioned oatmeal, dry
1 cup water
Pinch of salt
1/2 medium apple, coarsely grated
1.5 teaspoons lemon juice
2 tablespoons regular or 2% milk
1/2 teaspoon butter

Yield: 2-4 Servings



Combine oatmeal, water and salt. Bring to a boil. Add apple and lemon juice and cook for about 5 minutes stirring occasionally. Finish cooking by adding 1/3 cup milk and 1 teaspoon butter. Stir well. Serve immediately with a splash of brown sugar or a drizzle of maple syrup.