1 large red or pink apple of your choice, rinsed & dried
1 large green Granny Smith apple, rinsed & dried
1/2 cup chopped pecans
1 1/2 cups dry whole oats (not instant)
1/4 cup shredded raw coconut
2 cups filtered or bottled water
1 cup organic (no sugar added) apple juice
2 tablespoons organic Coconut Oil
1/2 medium lemon, juiced
2 tablespoons lemon rind, finely grated
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of ground allspice
Before You Get Started:
1.) Wash your apples, especially if they aren't organic. Rinse well, and dry. Do not peel the skin off! Leave the skin on for nutrients. Remove seeds from both apples. Chop the green apple into small chunks. Grate the red apple with a cheese grater. Keep both apples separated.
2.) Juice your lemon: Wash lemon, and pat dry. Cut lemon in half, and squeeze the juice out of it into a small bowl. Using the leftover rind, grate the yellow part only into a separate small bowl. Grate only the used half of the lemon. Save the other lemon half for your morning water or tea.
1.) In a large skillet, melt the coconut oil over medium heat. As soon as it's melted, add your green apple chunks. Saute the apples over medium heat for about 5-7 minutes, at which point they should appear to be lightly browning.
2.) Add chopped pecans to the green apples in the skillet. Stir well to incorporate. Continue to saute for 2 minutes. Add the shredded red apples, and saute for an additional 3 minutes.
3.) Add the shredded coconut and saute for an additional 2 minutes. Add the lemon juice and the lemon zest to the skillet. Mix well to incorporate with the apples. Saute for an additional minute.
4.) Turn up the heat to medium-high. Add the whole oats to the skillet with the apple mixture. Stir well. Add the water and apple juice to the skillet, stirring to mix all ingredients. Add cinnamon, cloves, allspice, and nutmeg. Stir to combine.
5.) Bring mixture to a slow boil, stirring constantly. As soon as small bubbles appear, cover skillet with glass lid and turn down heat to low/simmer. Simmer for 10 minutes. Stir once, and return the lid to skillet. Let the oatmeal rest, covered, for 5 minutes before serving.
*Makes one of the following:
3- 1 cup servings, or
6- 1/2 cup servings, or
12- 1/4 cup servings
*Make a big batch of it for your family to eat throughout the week. Here's a handy 'food prep' tip to ensure that you always have a healthy breakfast at your fingertips for those hungry kiddo's:
Freeze the oatmeal after cooled, in 1 cup increments, in large muffin tin pans. Freeze for 30 minutes, set pan in shallow sink filled with 1 inch warm water, and the oatmeal just pops right out! Separate into freezer safe Ziploc baggies, or air-tight containers, and freeze for up to 3 months.