When we visited my grandmother in snowy Alsace, she used to serve us this delicious and filling breakfast, rich in fiber and fruity nutrients. It is still one of my favorite winter breakfasts: true baby food for adults. My grandmother usually served her oatmeal variation with freshly baked brioche or kugelhopf (a wonderful cake with raisins and almonds that is one of the great specialties of Alsace). Today, I sometimes find it a filling meal unto itself, and I skip the bread. If I want a little more protein, I have a bite of cheese or some yogurt.

　　

Ingredients

Serves 2 to 4

　　1 cup old-fashioned oatmeal

　　2 1/3 cups water

　　Pinch of salt

　　1 medium apple, coarsely grated

　　1/2 teaspoon lemon juice

　　1/3 cup milk

　　1/2 teaspoon butter

　　

Step 1

1. Combine the oatmeal, water, and salt in a medium saucepan. Bring to a boil.

　　

Step 2

2. Add the grated apple and lemon juice and cook for about 5 minutes, stirring occasionally.

　　

Step 3

3. Add the milk and butter. Stir well and cook for 1 minute. Serve immediately, perhaps with a sprinkle of brown sugar or a drizzle of maple syrup.

　　

Nutrition Per Serving

Per serving: 277.4 calories

　　177.2 calories from fat

　　19.7g total fat

　　6.9g saturated fat

　　73.3mg cholesterol

　　1597.6mg sodium

　　9.6g total carbs

　　5.5g sugars

　　15.5g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From When French Women Cook: A Gastronomic Memoir by Madeleine Kamman Copyright (c) 2004 by Madeleine Kamman Published by Ten Speed Press.Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt’s restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.