Despite the weekend flying by and it being the dreaded Monday, this morning’s sunrise was absolutely breathtaking and made being up early worth it. So gorgeous!
On Saturday, I made gluten free apple cinnamon scones but added sharp white cheddar cheese to the batter. Matt came up with the idea to turn those flavors into oatmeal. We thought it was delicious! Sweet, salty, tangy from the cheese – a wonderful balance of flavors. I have included our recipe below, and as always, I hope you enjoy it as well!
Ingredients for 2 servings:
1 c old fashioned rolled oats
1 c 1%-2% milk
1/2 c water
1 t cinnamon
1 gala apple, cored and chopped
2 T raisins (we used golden, so that’s why they’re hidden)
1 t vanilla extract
1/4 c freshly shredded sharp white cheddar
2 T natural peanut butter
Simply add oats, milk, water, cinnamon, raisins, and apple to a medium saucepan. Cook on medium heat, stirring often, until oats have absorbed desired amount of liquid. Add the vanilla extract after you have shut off the heat. Evenly divide between two bowls and top each with 2 T cheese and 1 T peanut butter.