Emily M. DeArdo

writer

Food Friday 5: A recipe for apple season

food, Food Fridays, recipesEmily DeArdoComment
apples.jpg

I actually have two recipes for apple season, but I want to share the second with you next week. 

This is a great time to see if there are any U-pick orchards or farm stands near you, because apples and so many other vegetables and fruits are peaking right now. Every year my parents make at least one trip to the fruit farm near us to buy cider (even peach cider!), apples, and other produce and locally-made products. So while you can always get apples at the grocery, when they're local and fresh, they're even better!

There are so many types of apples, it's enough to make your head spin.  I like Granny Smiths, Golden Delicious, Jonathans, Galas, Fijis, and Honeycrisps. You can taste test to see what you like best--I think it's fun to try the different varieties! Apples are high in fiber, vitamin C, and various antioxidants. So besides being delicious, there are plenty of health benefits in them. 

This year my bag of apples are BLANK HERE, and when I have the bag on my counter or in my fridge (and you can even freeze them for longer-term storage), I pull out my apple recipes. This first one is a very quick option for a filling breakfast the next morning and it takes less than five minutes to prep. Really. 

Overnight Apple Oatmeal

adapted from The Oh She Glows! Cookbook

2 apples

1 cup oats (I use steel-cut)

1 cup vanilla yogurt (you can use coconut or non-dairy yogurt if you want) 

Peel and core both apples. Grate one into a mixing bowl, and dice the other. Place the diced apple in the mixing bowl. Add the yogurt and oats and mix well. Place in the refrigerator over night (or for at least two hours). In the morning, you'll have a ready to eat breakfast, no cooking required!