Morning Harvest Recipe

Combine liquids and oats

In a medium saucepan, combine 1 cup rolled oats, 1 cup water and 1 cup whole milk. Stir in 1 teaspoon fine salt. Place over medium-high heat.

Bring to simmer and cook

Bring mixture to a gentle simmer, stirring occasionally. Once simmering, reduce heat to medium-low and continue to cook, stirring every 30 seconds, until oats are tender and creamy, about 6–8 minutes for old-fashioned oats.

Add sweeteners and spice

When the oats are nearly finished (about 1 minute before done), stir in 2 tablespoons brown sugar, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Continue cooking 30–60 seconds to let flavors meld.

Prepare and add apple

While the oats cook, peel, core and dice 1 medium apple into 1/2-inch pieces. For a slightly softer apple, sauté the diced apple in a small nonstick skillet with 1 teaspoon butter over medium heat for 2–3 minutes until just tender, then fold into the finished oatmeal. Alternatively, stir the raw diced apple into the pot 2–3 minutes before the oats are done so it softens in the porridge.

Add banana and dried fruit

Stir sliced banana and 3 tablespoons dried cranberries or raisins into the hot oatmeal just before serving so banana softens slightly but retains texture. If you prefer a warm mashed banana, mash half the banana into the pot and top with the remaining slices.

Toast and add nuts

Toast 3 tablespoons chopped walnuts or pecans in a dry skillet over medium heat for 2–3 minutes, shaking until fragrant and lightly browned. Remove from heat and sprinkle on each serving for crunch.

Divide the oatmeal between bowls. Top each bowl with the prepared apples, banana slices, toasted nuts and dried fruit. Add an optional tablespoon of Greek yogurt or cream and drizzle with 1 teaspoon honey if desired. Sprinkle 1 teaspoon flaxseed meal or chia seeds for extra nutrition. Taste and adjust sweetness with more maple syrup or salt to taste.

Serve immediately while hot. Leftover oatmeal can be cooled and refrigerated up to 3 days; reheat with a splash of milk or water to loosen before serving.