Oatmeal with Fruit & Nuts

This is oatmeal done right for a proper breakfast. Regular rolled oats cooked with cinnamon in the water, then topped with a combination of chopped apple, snipped dates, sliced almonds, and a light sprinkle of brown sugar. Each bowl gets a pour of skim milk to finish.

Cooking the cinnamon in the water with the oats rather than sprinkling it on top is a small difference that matters. The spice infuses into every grain as it cooks, so the whole bowl tastes seasoned rather than having cinnamon concentrated in one hot pocket on the surface.

Letting the oatmeal stand covered after cooking is what takes it from soupy to creamy. The oats continue absorbing water during this rest, and you control the final consistency by how long you wait. A minute or two gives you porridge with some flow. Five minutes gives you a thick, spoonable bowl.

Kitchen Tips

• Use regular rolled oats, not quick. Regular oats hold their shape and have a chewier texture that stands up to the toppings better than mushy quick oats.
• Chop the apple right before serving so it stays crisp and doesn’t brown. The contrast of cold, crunchy apple on hot oatmeal is what makes this bowl work.
• Snip dates with kitchen scissors dipped in hot water. They’re sticky and will gum up a knife, but clean scissors cut through them easily.

Variations

• Swap dates for dried cranberries for a tarter, less sweet topping.
• Use walnuts or pecans instead of almonds for a richer, more buttery nut crunch.