Gluten-free Steel-cut Oats (breakfast)

(serves 3) 

1/2 cup gluten-free steel-cut oats
2 cups water (more as needed)
1/3 t. sea salt
1 Granny Smith apple, diced (added after the oats have nearly cooked) 

Dried fruit compote sauce: (dried fruit not for people with raging candida)

4-5 dried apricot halves/slices
handful of raisins and/or dates
almonds
walnuts
1 cup of water (or as needed)
dusting of cinnamon
dash of cloves 

Not all oats are gluten-free and the steel-cut oats have less dust and are easier on the GI track. (The dust I think from the typically Quaker oats bother me - specially the dust or something like that seems to tickle my chest in the lung area.
I specified the Granny Smith too as it is the lowest-glycemic apple I know about, and for people with systemic candida, the less "sugar" - natural or otherwise - the better. 

Dried fruit is concentrated sugar. People with candida must avoid this. If people with candida eat fruit, let it be fresh fruit that is filled with living enzymes and is not concentrated sugar. This fruit compote is for my parents.

The only problem with cooking steel-cut oats is that it really ... takes ... forever ... to ... cook. On average, a pot like this cooks for 45 minutes as opposed to 5-8 minutes for Quaker quick oats. This is a lot better for me though.

Fruit compote put on a low simmer so the fruit will become reconstituted.

My bowl of steel-cut oats served with whole frozen cranberries.

Mom and Dad's bowls of steel-cut oats served with compote, which my Dad is wild about!