Nude Oats Apple Breakfast Bowl

Tasting Notes

A Delicious Winter Breakfast Bowl with Fresh Nude Oats from Kandarian Farms and Winter Apples from Cuyama Orchards.

1
Soak the Oats 50 Minutes

Measure out the oats into a mixing bowl. For every cup of oats add 2 cups of water and 1 tbsp apple cider vinegar. Allow the oats to soak for 8 - 24 hours.

3
Cook the Oats 30 Minutes

Drain the water from the the oats you soaked. Add the oats to a deep sauce pan and add 2 cups of water for each cup of oats. Place the saucepan over the stove on high heat. Bring the water to a boil and then turn the heat down to low and simmer for 20 - 30 minutes or until all the water is soaked up by the oats. After 20 minutes try the oats. They are finished when the oats are slightly al dente or chewey to the bite. Avoid over cooking which will create mushy oats. If you plan on reheating for future meals make sure to cook them more on the al dente side.

4
Slice the Fruit 2 Minutes

Lay the fruit on the cutting board with the core facing upwards. Quarter the apples working around the corp. Lay each quarter flat on the board and slice to the desired width.

5
Chop the Nuts 2 Minutes

Place the nuts on a cutting board and pool together into a pile. As you keep the nuts together with one hand with a rocking motion chop the nuts. Continually gather the nuts together as you chop them.

2
Prep the Oat Bowl 2 Minutes

Place a scoop of the nude oats in the bowl. Drizzle the maple syrup over the oats and add a pinch of salt. Pour in a little milk around the oats. Lay the fruit on the top of the oats at the edges then sprinkle some nuts down the center of the bowl. Sprinkler with a little cinnamon and enjoy.