Serves 4 for breakfast…or dessert if you’re so inclined.
4 crisp apples, divided
1 cup quick oats
2 cups milk or water
2 tablespoons packed brown sugar, plus extra
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup nonfat plain Greek yogurt
- Shred 2 apples using the large holes of a box grater, leaving the core behind. Coarsely chop the remaining 2 apples.
- Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted, about 2 minutes. Add milk or water and the shredded & chopped apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 1 minutes.
- After the oats have cooked, stir in 2 tablespoons brown sugar, cinnamon and salt; continue cooking, stirring occasionally, until the apples are warmed through and the oatmeal is quite thick. Divide the oatmeal among 4 bowls. Top each portion with a dollop of yogurt and a pinch brown sugar.