loaded with fruit oatmeal

Nothing fancy.  Just healthy and delicious.  And packed with fruit.  This is a breakfast dish that we enjoy at least five times a week.  Not just because it’s so good, but because it’s loaded with vitamins, minerals and fiber.  With all of the processed options out there, you may want to consider this instead.  Take the time to make a large batch …then reheat your individual servings over the next few days.

I didn’t even think this was worthy of a post until recently.  We had the pleasure of a visit from some of our family who drove down from Maine to spend a week with us.  Early in the week, I made a large pot of oatmeal with our usual overload of fruit.  They all loved it and made me promise to post the recipe so that they could do the same at home.  As promised, here we go…

Choose a variety of apple that is sweet and crisp.  Also, the larger the better …less peeling that way.  Usually, I use Honeycrisp (pictured here) or Fuji or Gala.  It really does depend on what is available at your local market.  Just be sure to pick the sweetest of the options.  You’ll notice that this recipe does not add any refined sugar.  The fruit is the sweetener.  Especially the sweet jumbo raisins.

Moving onto the peaches.  I used California peaches for this presentation.  They are plentiful in my local market and will hold me over until those delicious Jersey freestones are in season here.  Feel free to peel your peaches, but we prefer to leave the skin on for additional texture.  If you would like to make this in the dead of winter (which I frequently do) when fresh peaches are not available, the frozen variety is a good (temporary) substitute.

Let’s talk about oats.  We prefer steel cut over rolled oats in my household.  They have a nuttier flavor and the texture is most definitely heartier.  But the big draw for us is the fact that the steel cut oats are not processed.  The required cooking time may be a bit longer but it’s worth the effort.  Besides, that gives me the time needed to prepare the fruit.

While the water is heating up, get to work on prepping the apples and peaches.

I use Hodgson Mill steel cut oats and follow the directions on the box to make 8 servings.  If you enjoy a particular brand of oats, just follow the guidelines to make the equivalent of 8 servings so that the fruit to oatmeal ratio remains the same.  The oats will require about 20 to 25 minutes to cook.  During that time, the fruit will have simmered and will be ready to add to the prepared oatmeal.

You will have four or more quarts of prepared fruity oatmeal, so be sure to use a pot large enough to hold at least five quarts.

Serve piping hot, topped with your favorite granola.  Delicious with added strawberries, blueberries and kiwi.  Then there’s always sliced banana.  A drizzle of honey.  The little guys love a sprinkling of sugar and cinnamon.  The options are limitless.

loaded with fruit oatmeal

Wholesome & delicious.

Servings 4 quarts


  • 8 cups water
  • 2 cups Hodgson Mills steel cut oats
  • 3 large honeycrisp or fuji apples, peeled and sliced (24 ounces)
  • 1 1/2 cups water
  • 3 tablespoons ground cinnamon
  • 1 cup Sun-Maid mixed jumbo raisins (5 ounces)
  • 4 medium peaches, pitted and sliced (24 ounces)


  1. Bring water to a boil in a large pot or dutch oven of at least a 5-quart capacity.

  2. Stir in steel cut oats.  Reduce heat to low and simmer, uncovered, while stirring occasionally for 20 to 25 minutes or until oats reach desired consistency.

  3. While heating water for oats, place sliced apples in a large pan over medium-high heat.  Add 1 1/2 cups water and sprinkle evenly with cinnamon.  Stir to combine.  When mixture begins to simmer, reduce heat to medium-low.  Add raisins and simmer for about five minutes.

  4. When apples begin to soften, add sliced peaches.  Stir to combine.  Simmer for an additional 4 to 5 minutes or until all fruit is softened and the juice has thickened.

  5. Add the cooked fruit to the prepared oatmeal and stir to combine.  Serve immediately.  Delicious topped with granola and fresh berries.

  6. Store unused oatmeal in an airtight container in the refrigerator for up to five days.  Reheat individual servings on the stovetop or in the microwave.


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