Kitchen Vocabulary: 'Cubing' Apples for Cinnamon Apple Oats

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These delicious apple cinnamon oats are the perfect snack for chilly, fall days! This quick snack only has a few ingredients and is packed with fiber from oats! This week we will be learning how to cube!

Kitchen Vocabulary: ‘Cubing’ Cinnamon Apple Oats

Makes 1 serving

Total time: 15 minutes

Kitchen vocabulary word: Cubing

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COLLECT INGREDIENTS

  • 1 medium sized apple

  • Sliced almonds

  • ⅓ cup of oats

  • ⅔ cup of water

  • ½ teaspoon vanilla

  • ½ Tablespoon honey

  • ¼ teaspoon cinnamon

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COLLECT TOOLS

  • Measuring spoons

  • Medium sized bowl

  • Vegetable peeler

  • Cutting board

  • Liquid measuring cup

  • Spatula

  • Kid chef knife

RECIPE STEPS

  • Using the vegetable peeler, peel the medium sized apple completely. Remember to always peel away from yourself.

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  • Now it is time to cube. To cube food means to cut into uniform box shapes with all sides equal. To begin, cut the four quarters of the apple off the core.

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  • Next, take one of the quarters and slice it into ¼ inch wide slices.

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  • Repeat until you have 12 ¼ inch wide sticks.

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  • Next, slice sticks into four equal parts to make cubes.

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  • After you have cubed the apple, measure ⅓ cup of oats in a measuring cup and place in a microwave safe bowl.

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  • Measure ⅔ cup of water with liquid measuring cup. Add into oats and microwave oats for 2:30.

  • While the oats are in the microwave, add ½ teaspoon vanilla to the bowl of cubed apples.

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  • Add ½ Tablespoon honey.

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  • Add ¼ teaspoon cinnamon.

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  • Mix together!

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  • ** Grown-up ** Remove oats from the microwave. Kid chef, place cubed apples in the microwave for 5 minutes. Once the cubed apples are done, mix together with the oats.

  • Top with sliced almonds.

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  • Nom!

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** GROWN-UP TIPS **

  • Always remove the bowls from the microwave yourself.

  • This is a serving size for one person. If you are feeding more people, multiply the recipe.

FOR MORE IN OUR KITCHEN VOCABULARY SERIES:

'Dicing' Mango Salsa

'Measuring' Triple Berry Muffins

'Grating' Zucchini Tots

'Whisking' Whipped Cream

‘Mashed’ Broccoli and Cheddar Potatoes

‘Batter’ Vegan Pancakes

‘Peeled’ Veggie Fries

‘Mincing’ Garlic Cloves for Edamame Dip


ABOUT THE AUTHOR AND PHOTOGRAPHER

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Julia Tricolla is a senior communication management and design major at Ithaca College. She is the Senior Editor and Treasurer at Buzzsaw Magazine and has previously interned at 5 Star Apparel in New York City.


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