If you’re hosting Thanksgiving this year I hope your stress level isn’t too bad. Have you managed to beat the crowd and picked up all the items on your grocery list? Have you been able to cross some of the make-ahead dishes off your list? This is the second Thanksgiving in 12 years that I won’t be hosting–the pressure may be off but I’ll miss pulling my roast turkey out of the oven Thursday afternoon. Instead, I’ll be doing that on Friday. Whether I host the holiday or not I still get a turkey every year, thanks to a tradition my husband started a couple of decades ago. 55 Diestel turkeys are delivered to our office each Wednesday before Thanksgiving so each employee can have one to take home. By the time I arrive tomorrow morning, the spare office will be full of 20-pound turkeys waiting to be picked up. It’s quite the scene.
Maybe it’s because I have less holiday responsibilities this year–I only have appetizers, dessert and a salad to prepare–but I found myself (oddly) preoccupied by another meal besides Thanksgiving dinner. Last night while I prepared a mental to-do list, an idea for breakfast came to mind. Steel cut oats with apples and yogurt is my husband’s power breakfast almost every day. Me? I love it for a week or two then I move on to smoothies or don’t eat in the morning at all. Strong black tea is what I crave at the start of each day. So I couldn’t quite understand why my last thought last night was to create my version of oatmeal with apples for this morning’s breakfast.
This is what ended up in my bowl. I sautéed apple pieces in brown butter and brown sugar to top my steel cut oats along with some toasted pecans and yogurt. There’s not much butter or sugar here but the little I did add lent just enough nuttiness and sweetness to make this bowl of oatmeal seem more special than normal. I didn’t even miss the cinnamon and raisins I originally intended to add to the mix–they weren’t necessary. Both my taste buds and tummy were happy with this warm meal; methinks my breakfast has been decided for the weeks to come.
***There are so many things to be thankful for in my life–another year of blessings, another year of memories with family and friends and another year of you keeping me company on this blog. I wish you and yours a safe, blessed and delicious Thanksgiving!***
- ½ cup stee cut oats
- 1 – 1½ cups water
- 1 medium apple, peeled, seeded and cut in ½-inch cubes
- 1 Tablespoon butter
- 2 Tablespoons dark brown sugar, lightly packed (or 1 T, packed)
- Pecans for topping
- Yogurt for topping
- To prepare the oats: In a small saucepan combine the water and steel cut oats following a 2:1 ratio of water to oats. Bring to a boil then lower heat to simmer until the oats are tender, about 15 minutes. If the oats get too dry, add a couple of tablespoons of water at a time.
- To prepare the apples: While the oats cook, heat the butter in a small pan over medium-high heat. Cook for 1-2 minutes until the butter melts, turns brown and smells nutty. Add the apple pieces, cook over medium heat for 2 minutes then add the brown sugar. Cook for another 2 minutes or until the apple pieces are tender.
- Transfer the cooked oats to a bowl and top with cooked apples followed by the pecans and yogurt. Eat warm.