Baked-apple porridge

Steel-cut Scottish oats are finer than the oatmeal most of us in the U.S. grew up with. Both are nice on winter mornings, but somehow I prefer the porridge-y texture of Scottish oats; it's just so Dickensian or something. My favorite way to enjoy this breakfast is with baked apples, maple syrup, and soy milk. The fruit and maple syrup are perfectly sweet, so you don't even need any brown sugar.*

Vegan baked-apple porridge

1 baking apple
1 t. cinnamon
1 c. water
Pinch of salt
1/3 c. steel-cut Scottish oats (Bob's Red Mill brand is easy to find)
1 T. maple syrup
1/2 c. soy milk or almond milk

Preheat oven to 375 degrees. Peel, core, and cube the apple. Place in a baking pan. Sprinkle with the cinnamon, cover, and bake for 20-25 minutes.

When the apple is nearly done, combine the water and salt in a small pot. Bring to a boil over high heat, then add the oats and stir (actually, I use a whisk for this). Immediately turn the heat down very low and cook, covered, for 10 minutes. Add the baked apple pieces in the last 2 minutes. I kind of like to retain a few for garnish, but you might not be quite as high-maintenance.

Spoon cooked oats into bowl. Add maple syrup and soy milk.

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* But, you know, whatevs. Don't let me stop you.