Oatmeal with apple, cranberry and walnut
1 serving
15 minutes
Oatmeal with apple, cranberry, and walnuts is a cozy and aromatic dish popular in German cuisine. It combines the tender texture of oats with the slight tartness of apples and cranberries, complemented by spicy notes of cinnamon, ginger, and anise. Walnuts add a pleasant crunch while the milky taste makes the porridge especially soft and rich. Historically, oatmeal has always been part of the traditional European breakfast, nourishing and warming during cold morning hours. Germans appreciate it for its health benefits and the ability to experiment with various toppings. This dish is perfect for those seeking a balanced combination of flavors and textures as well as for healthy eating enthusiasts. Served hot, it fills the home with warmth and coziness.
1
For the apple-cranberry topping, take a small sour apple, remove the core, peel it, chop into fairly large cubes and place in a saucepan. Add cranberries (if they are firm to the touch, soak them in water for a couple of hours), 2 tablespoons of sugar, anise extract and 15 ml of water to the apples. Place over medium heat and simmer, stirring for no more than 10 minutes until the apples are soft and translucent (but not mushy). Remove the topping from heat, add whole walnuts and set aside.
- Sour apples: 1 piece
- Dried cranberries: 0.3 glass
- Sugar: 3 tablespoons
- Anise extract: 0.1 teaspoon
- Roasted walnuts: 15 g
2
In a saucepan, combine milk, cinnamon, ginger, and a tablespoon of sugar, bring to a boil over medium heat, add oats, and cook, stirring occasionally, until desired thickness. Remove from heat, serve in plates, and top with hot apple topping and a pinch of ground cinnamon.
- Milk: 300 ml
- Ground cinnamon: pinch
- Ground ginger: pinch
- Sugar: 3 tablespoons
- Hercules: 60 g