THEY HAVE ARRIVED. The days that we've all been waiting for. Or at least me.
Cloud-covered skies, consistent breeze running through my hair, sporadic rain. Gourds and pumpkins and pops of orange everywhere. Whispers of autumnal festivities and dinner parties and gatherings. As with the change of every season, this is the time when we gather together, when we commune to express our gratitude and celebrate the newness. My wardrobe changes to black and gray and brown and oxblood. During this season I just can't hide my excitement. I think there's a consistent glimmer in my eyes, a subtle, never-ending grin on my lips. I can't make it go away, and I don't want to.
And it's at this particular time of the year when I break out this breakfast recipe. I'm realizing, I think, that when it comes to breakfast, I prefer cooked apples over raw. They're just a bit less tart, a bit more manageable for my sleepy tastebuds. This oatmeal- it's so cozy, so cinnamony, so delicious. Good at all times of the year, but best right now. And, not super time-consuming. Do it first thing, and then by the time you're finished making your coffee and putting away last night's dishes, it's nearly done. And then you get to curl up under a blanket with the window open and gnosh on this porridgey breakfast with a hot mug of coffee.
Here's to celebrating another change of season (possibly the best, in my opinion).
Baked Apple Cinnamon Oatmeal
- 1/2 cup old-fashioned oats
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch salt
- 1 tsp ground flax seeds
- 1 Tbs brown sugar
- 2 Tbs dried fruit (raisins and cherries are my fave)
- 1/2 an apple, chopped small
- 3/4 cup milk or water (almond milk, preferably)
- 1/2 tsp vanilla
Get out of bed. Wipe the sleepies away. Turn on your oven to 350.
Mix the dry ingredients in a small, oven-safe dish. Pour in milk and vanilla and stir. Bake for 30 minutes... And bam. Coziest breakfast ever.