A sweet, satisfying oatmeal

Fall Harvest Oatmeal

Fall Harvest Oatmeal

½ recipe Cinnamon Baked Apples
2/3 cup old-fashioned rolled oats
4 Medjool dates, pitted, chopped (about ¼ cup)
2 tablespoons chopped pecans

Prepare Cinnamon Baked Apples as directed. When apples are done, cook oats on stovetop according to package directions. To serve, place ½ cup oatmeal in two bowls. Top with apples, dates, and pecans. Pour 2 tablespoons of apple juice over each serving, and serve immediately.

Yield: 2 servings (serving size: about 1 cup)

Recipe Notes

  • Use figs or raisins instead of dates.
  • Since you only need half of the Cinnamon Baked Apples recipe, you can store the other half in an airtight container in the refrigerator and use the following day.

Comments

  1. I took this idea and substituted Quinoa. When cooking the quinoa I used half water and half apple juice and added the cinnamon.

    i.e. 1/2 cup quinoa, 1/2 cup water, 1/2 cup juice

    thank you for all these wonderful ideas.

  2. Quinoa is a great substitute. Good idea!

  3. This was so good and I used steel cut oats….first time to try them and I love them! First time to try dates too and they were a great sweetner. I added a little almond milk to make it creamy. Super yummy and filling!

  4. Mischelle says:

    That was by far the best and most delicious oatmeal I have ever had! And I didn’t even have to add sugars and butter!
    I didn’t have unsweetened apple juice so I used 1/2 cup pineapple and 1/2 cup water and also added dried apricots! So so yummy and naturally sweet! Thank you! God bless!! Your website has been so helpful since we started the Daniel fast.

  5. This is my favorite breakfast recipe on the Fast and is so delicious! I don’t even miss the sweeteners the I usually add to oatmeal. The dates and apples take care of that. Thanks for thi wonderful recipe!