Breakfast: Oatmeal with Apples, Pecans and Cinnamon

Recipe by Woman's Day Kitchen Instead of simply topping oatmeal with fruit, this recipe cooks apple slices within it, allowing them to break down and infuse the grains with bright flavor and texture. Pecans, brown sugar and cinnamon sweeten the deal.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Oatmeal with Apples, Pecans and Cinnamon

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tbsp. pecans
kosher salt
1 1/4 c. old-fashioned rolled oats
1 red apple, such as McIntosh or Braeburn
2 tsp. brown sugar
Pinch ground cinnamon

Instructions

Heat oven to 400 °F. Place the pecans on a rimmed baking sheet and roast until fragrant, 6 to 8 minutes; chop.
Bring 2 1 ⁄2 cups of water to a boil in a medium saucepan. Add a pinch of salt and stir in the oats. Reduce heat and simmer, stirring occasionally, until the oats begin to thicken, 3 to 4 minutes.
Add the apple and cook, stirring occasionally, until the apple is just tender and the oatmeal has thickened, 1 to 2 minutes more.
Sprinkle with the pecans, brown sugar and cinnamon before serving.

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