Every morning at the breakfast buffet, guests at Rancho La Puerta look forward to this sweet-tart cereal, full of refreshing apples. It's a flexible recipe, delicious with or without nuts and more fruit.
1 cup regular rolled oats
3 tablespoons fresh lemon juice
2 firm tart apples, such as Granny Smith
1/4 cup toasted or raw sliced almonds
3 tablespoons agave syrup*, maple syrup, or mild honey
1/4 cup toasted or raw unsweetened shredded coconut, or dried currants
1 cup plain low-fat yogurt (optional)
How to Make It
In a medium bowl, combine oats with 3/4 cup water. Let stand while you prepare remaining ingredients.
Put lemon juice in another bowl. Peel 1 apple, then cut out 8 very thin slices. Turn slices in lemon juice and lift out; set aside. Peel and coarsely shred remaining apples into lemon juice; mix immediately.
Stir apples, nuts, syrup, and coconut into oats. Divide among 4 bowls. Serve with yogurt if you like; garnish with apple slices.
*Agave syrup (also called agave nectar) is a sweetener made from the juice of the agave plant. Find it at well-stocked grocery and natural-food stores.
Make ahead: In step 1, combine oats with 1 1/2 cups water; chill at least 2 hours and as long as overnight, then drain (oats will be fuller-textured than when short-soaked).