This is just a little something I threw together on a whim a few weeks back. You see, inside my refrigerator lived a lonely, unloved pomegranate begging to be used before it went bad. And then there was that near-bushel of apples my mother-in-law sent us home with after Thanksgiving. I hate for perfectly good fruit to go to waste. So, I whipped up a healthy, flavorful, high fiber breakfast, making good use of all those lonely fruits.
Ingredients: (makes about 4 servings)
3 apples, cored, peeled and chopped
the arils (seeds) of 1/2 pomegranate
juice of 1/2 lemon
1 Tablespoon maple syrup
1 1/2 cup oats
1/4 cup chopped pecans (optional)
2 Tablespoons butter
1/3 cup maple syrup
a pinch of salt
Directions: Preheat oven to 350 degrees F. Mix the fruit, maple syrup, and lemon juice together and pour into a baking dish. I used a loaf pan.
On the stovetop, gently heat the oats, butter, and pecans until butter is melted and fragrant. Remove from heat and stir in the maple syrup and salt until well mixed.
Pour the oat mixture over the fruit. Cover with foil and bake for 20 minutes. Then, uncover and bake for another 10 minutes, until fruit is tender and the topping is crispy and brown.
Serve warm with fresh yogurt or cream and maybe even a dash of cinnamon on top.
Good morning to you!
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