Apples : An Apple a Day . . . in Oatmeal

Oatmeal, cooked with fresh, chopped apples may look new, but it is actually an old recipe. You’ll find it in many old-fashioned cookbooks written by the Mennonites-- as well as books by authors who tried to help home cooks fight the Depression during the ‘30s.

One interesting source for this recipe is the “More-With-Less Cookbook” (Herald Press, 1976, now out of print). A note to the recipe says, “Suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources. The text of this unusual cookbook describes ways to conserve protein and improve the nutritional value of meals at less cost than you are now spending on your food.”.

This oatmeal cooked with apple is absolutely delicious when topped with a little heated 2% or skim milk (or milk foamed in a cappuccino machine) and sprinkled with dark-brown sugar. It makes sense to cook more than you may need; it can be kept refrigerated for as long as three days and reheats easily on the stove top or in the microwave oven.

Here’s how to make this Oatmeal:

Simmer, uncovered, 2/3 cup old-fashioned or quick-cooking oats in 2 3/4 cups water with 1/4 teaspoon salt until milky and somewhat thickened (about 10 minutes for old-fashioned), stirring occasionally to prevent sticking. Add 1 1/4 cups chopped apple (peeled or unpeeled, as desired), 1/2 teaspoon ground cinnamon and freshly grated nutmeg. Simmer until apples are just tender, about 5 minutes, stirring often. If needed, add more water to achieve desired consistency. Makes about 3 1/2 cups.