For breakfast this morning I had a couple of Braeburn apples to use up and changed our oatmeal recipe. I have dialed back the sweetness in many dishes lately by using plain unsweetened almond milk versus the vanilla or regular. At 35 calories a cup it is also HALF the calories of regular (wow). As noted…the family has been receptive to Silk Almond after having had Silk Soy for so many years (Ford has had soy since he was an infant and has no taste for dairy). Frankly I was never a fan of cooking with unsweetened soymilk, to me it tasted off but almond I don’t notice. It is thick and rich tasting! And no weird aftertaste! Yay! So for now I am happy with the switch and am weaning Ford off the higher calorie/sugar vanilla to regular. Maybe eventually I will get them all to drink unsweetened (hah). No photo of breakfast though – I was in a rush this morning and had to get us all fed and out of the house!
Apple Cinnamon Oatmeal
- 3 cups unsweetened almond milk
- 1 ½ cups old-fashioned rolled oats
- 2 apples, peeled, cored and diced
- ¼ cup raisins
- ¼ cup brown sugar, packed
- 1 tsp ground cinnamon
Add everything to a heavy medium saucepan, bring to a boil. Turn down to medium-low and cook for 5 minutes, stirring often.
Serve with more brown sugar if desired.
Serves 2 to 3.