Apple Pie Oatmeal
Oftentimes, my breakfast and dessert could be the same dish. I never really thought I had sweet breakfasts, but I definitely prefer more wholesome desserts. Muffins, scones, and granola all work double duty.
When I saw this Apple Pie Oatmeal in Bob’s Red Mill Cookbook (also posted here), I knew I wanted to ring in my fall breakfasts with a cinnamon and apple-flavoured oatmeal. I just wasn’t prepared for how similar it would taste like apple pie. The flavours were all there, cinnamon and nutmeg, juicy sauteed apple pieces, with the warmth from the cooked oatmeal.
Light and sweet, this was delicious and the key was using apple juice to cook the oatmeal. I made a few modifications to the recipe, such as decreasing the amount of oats and liquid to increase the apple ratio and have less leftovers. I also found the original recipe a bit sweet when eaten fresh (it mellows as leftovers, though), so I decreased the sugar. I also decreased the oil because I didn’t find it was necessary with the juicy apple. While I wouldn’t eat oatmeal for dessert, this oatmeal has the same flavours as apple pie. Thus, dessert for wholesome breakfast. Add some apples and spice to your morning routine. You won’t regret it. :)
This is my submission to Ricki and Kim’s vegan SOS challenge featuring apples.
Apple Pie Oatmeal
1 apple, chopped
1 tsp canola oil or butter
1 tsp brown sugar, turbinado raw cane sugar or maple syrup (or omit entirely)
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup rolled oats
1 cup water
1 cup apple juice (I bet apple cider would be wonderful as well)
1. Combine the oil/butter and sugar in a heavy saucepan over medium heat and cook for 2 minutes, stirring frequently, until melted and blended. Add the apples, cinnamon, nutmeg and salt and cook for about 4 minutes, stirring, until the apples release their juices. Add the oats and cook for about 2 more minutes, until the juices are absorbed, stirring to prevent sticking.
2. Add the apple juice and water and bring to a boil. Reduce the heat to a simmer, cover and cook for 7 to 10 minutes, until the oatmeal is thick and the apples are soft.
3. Let the cooked oatmeal rest, covered, for 2 minutes. Serve hot.