This is a recipe from Jeff’s family. Jeff’s dad is the breakfast master in the Crapko house. Ever since Jeff was a little kid, his dad was in charge of making breakfasts, especially special weekend breakfasts. And I have had some awesome weekend breakfasts at the Crapko’s! This is one of the many breakfast recipes from my father-in-law’s repertoire. He would make this cinnamony, apple-and-raisin-studded oatmeal Sunday evening so it would be ready for the week ahead. In the morning, just spoon out some oatmeal into a bowl, pour in a little milk, and heat it up in the microwave.
We usually wait until fall to make this oatmeal because we tend to purchase copious amounts of apples and this is a great way to use up a few of the aforementioned apples. The original recipe doesn’t have any sugar in it, but I added a little brown sugar because I find the apples and raisins to be a little tart and the sugar balances it out nicely. But you can omit the sugar and each person can add their own (or not) when they heat up their individual portions. Perfect if you are watching your sugar intake or don’t want to suffer from a sugar coma first thing in the morning. This definitely beats the cloyingly sweet instant stuff you get in a packet.
Crapko Family Oatmeal
- 2 cups oats, I prefer old-fashioned rolled oats but you can use quick-cooking oats
- 3 1/2 cups water
- 1/4 teaspoon salt
- 2-3 apples, peeled, cored, and diced
- 1/2 cup raisins
- 1 cup apple cider
- 1/2 teaspoon cinnamon
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
Prepare oats: bring water to a boil and add salt and oats. Cook oats for about 5 minutes, stirring occasionally, until thick.
In a 2 qt microwave dish, add apples, raisins, apple cider, cinnamon, and brown sugar. Microwave covered for 3-5 minutes, or until apples are softened and raisins plumped. Mix in vanilla extract and cooked oats.
When ready to eat, serve a portion and top with milk, if desired.