Oatmeal with Antonovka Apples, Dried Blueberries, and Rhubarb
Breakfasts • Russian
Description
For a gluten-free and casein-free version, use coconut cream instead of cream and rice or almond milk instead of regular milk. Make sure to use gluten-free oats.
Ingredients
- Antonovka apples 5 pieces
- Ground Oats 5 oz
- Milk 5 fl oz
- Brown Sugar 5 oz
- Cinnamon 1 teaspoon
- Rhubarb 1 stalk
- Dried Barberry 3 tablespoons
- Cream 22% 0 fl oz
Step-by-Step Guide
Step 1
Juice 3 apples to get 200 ml of juice. You may need 3-4 apples depending on their size. Set one apple aside for garnish, and it's best to cut it just before serving to prevent oxidation. Use another apple to add to the oatmeal.
Step 2
Pour the oats into a pot and add the milk (since cream will be added later, you can reduce the fat content by using rice or any other non-dairy milk).
Step 3
Add the sugar and place on the heat, bringing it to a boil over low heat while stirring constantly. Once it boils, add the juice and bring it to a boil again.
Step 4
Peel one apple if desired, core it, and slice it thinly, setting aside a few slices for garnish.
Step 5
Add the apple slices, diced rhubarb (about 2 cm pieces, optional), and 2 tablespoons of dried blueberries to the oatmeal (alternatives: cranberries, lingonberries, blackberries — just ensure the berries are dried!). I added cocoa flakes at this stage, but if you don't have them, it's better not to substitute with cocoa powder — the effect won't be quite the same. Just make it without.
Step 6
Cook on low heat for 3 minutes to keep the apples al dente. Remove from heat and check the consistency; if it’s too thick for your taste, add more milk or apple juice and mix well, then cover. Let the oatmeal sit covered for another 5 minutes.
Step 7
After that, add the cream and cinnamon, mix well, and top with 1 tablespoon of dried blueberries (or other berries) and, if available, sprinkle with cocoa flakes.
Step 8
Serve with maple syrup, garnishing each plate with apple slices.
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