The extra special twist is that her apples come from her backyard. An apple tree was planted in her yard each time a new grandkid was born. This means my brother, sister, cousins, and I each have our own apple tree. We take great pride in the apples that grow from them. Each time my grandma makes a pie, someone asks, “Whose apples are these?” There was a stretch of time when my tree was the champion, pumping out dozens of apples throughout the harvesting season. My apple tree is a boss.
I have a soft spot in my heart for apple pie. Well, to be honest, I just really love pie (pie > cake).
I feel like all my pie-themed recipes go through similar transformations where they emerge in every form, from stove-top, to baked, to overnight, to steel-cut. I’m sure it’s only a matter of time before you see Pumpkin Pie Oatcakes or Apple Pie Muesli (how would that even work?!).
What you'll need:
- 2 cups milk of choice
- 2 cups water (or more milk)
- 1 cup steel cut oats (I use Country Choice Organic)
- 2 or 3 apples
- 1 tbsp flax meal or seeds (optional)
- 1 tsp vanilla extract
- 2 tsp apple pie spice (or 2 tsp cinnamon with two pinches each of nutmeg, allspice, and ginger)
- 1/2 tsp molasses (I use Blackstrap)
- 1/8 tsp salt
How to make it:
- Add milk and water to a large pot over medium heat.
- While you wait, prepare your apples. Dice them into as small of pieces as possible (the smaller the chunks, the more evenly distributed the flavor will be!).
- Once the liquid comes to a boil, add oats, diced apple, and flax. Reduce heat to medium.
- Stir occasionally. After about ten or fifteen minutes, add vanilla extract, apple pie spice, molasses, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to four or five serving bowls. Add a splash of your milk of choice and any other additional toppings (pecans and maple syrup are wonderful).
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