There’s nothing like a bowl of hearty oatmeal on a leisurely fall weekend morning. I froze the majority of the stewed plums I made, but left about a cup’s worth to enjoy with this warm and comforting breakfast. Because stewed fruits freeze so beautifully, it’s a great way to preserve late summer and fall produce.
For this recipe, I used yellow plums, which had relatively thin skin (great because I didn’t have to peel them) and were quite tart. Because of this, I decided to add a sweetener to enhance the fruit’s flavor. Depending on your plums, you may or may not need this, but I used the sugar alternative stevia. You can also use another natural sweetener, if you like. The plums will also be great alongside pancakes, a cake-y dessert or served with plain or vanilla yogurt.
- ½ c apple cider
- 1 cinnamon stick
- 1 t vanilla extract
- 4 c plums, pitted and quartered (about 16 plums)
- 1 t stevia (optional, depending on sweetness of plums)
- 1 c McCanns steel cut oatmeal (or other oats of your choosing)
- ¼ c toasted hazelnuts, quartered
- optional garnish: 1 c almond milk for serving
- First, prepare the plums. In a medium pot, combine cider, cinnamon stick and vanilla extract and bring to a simmer. Stir in plums and cover, cooking over medium heat about 30 minutes, stirring occasionally. Remove from heat and cool. The plums should be broken down and have a thick, sauce-like consistency. Stir in stevia or other sweetener to taste (optional).
- Prepare the oatmeal according to package instructions.
- To serve, top each portion of oatmeal with stewed plums, hazelnuts and almond milk (optional).