Ingredients
- 1 medium apple any sweet variety
- 2/3 cup old-fashioned rolled oats
- 1 1/2 cups water
- 2 small Medjool dates with the pits in, they are stickier
- 1 teaspoon white miso
- 1/4 teaspoon cinnamon
- 1 teaspoon extra-virgin olive oil plus more to taste
Instructions
- Cube the apple and add it to a medium pot.
- Add in the oats as well and cover with water.
- Set the pot over high heat and bring to a boil. Immediately reduce the heat to medium-low and let the pot continue to simmer.
- Remove the pits from the dates and tear (yes, tear!) them into the oats. These pieces will begin to melt into the oats as they simmer, but still try to make the pieces relatively small.
- Stir in the miso and cinnamon. Make sure the miso fully incorporates into the oats, you don’t want to be surprised by any big bite of miso later!
- Let the oats continue to simmer for 5-6 minutes or until they have noticeably thickened. If they still haven’t reached your preferred texture, give them a few more minutes, but note they’ll continue to thicken once they are off the heat.
- Turn off the heat and move the oats off the hot burner. Cover, but leave the lid cracked and let the oats continue to thicken off the heat for 10-15 minutes. This is my secret technique for the perfect oatmeal texture!
- Pile the oats into a bowl and finish with a drizzle of olive oil.
Source
https://justinesnacks.com/molten-date-and-olive-oil-oats/
