If you’ve been following the blog from the beginning, you will have witnessed the progression of my apple recipes. If not, let me catch you up.
First, there was Apple Cinnamon Oatmeal–simple, easy, and reliable. The only problem? Look how separated it is. The rolled oats appear to segregate themselves from the apple chunks. The oats do not join together like pudding.
For comparison’s sake, look at this Banana Bread Oatmeal picture–SO CREAMY!
And then there was Apple Pie Oatmeal. UGH! LOOK AT IT! How unappetizing.
I learned two lessons from the Apple Pie Oatmeal photos: 1) cut the apples into smaller pieces, and 2) douse the oatmeal in milk before photographing.
The result was a slew of milk-doused apple oatmeals.
Then, something wonderful happened: I met quick cook steel-cut oats. This drastically changed my porridges, and this is Secret #1.
1. Use quick cook steel-cut oats whenever you’re working with diced fruit.
I could not believe this recipe when I made it. Look at how pudding-like it is! Instead of segregating into unhappy flakes, it
creams together like custard…no banana necessary! I didn’t even need to splash milk on afterwards. (Pictured above:
Salted Maple, Apple, & Pecan Oatmeal)
Around the same time as this recipe, I also created
Applesauce Oatmeal using homemade applesauce. This gave me another revelation.
2. When possible, precook apples before adding them to the oatmeal.
Despite the fact that I left my applesauce rather chunky, it stirred into this oatmeal seamlessly. Now I was really pleased with myself! However, I quickly discovered yet another way to achieve soft apples without having to make applesauce.
3. Use steel-cut oats to give the apples more time to cook.
The success of this method is demonstrated in my
Apple Pie Steel-Cut Oatmeal. After all, if you add the apples right away, they cook with the oats for an entire twenty minutes! The results? Integrated, cohesive, happy creaminess (and
soft apples!):
However, when making “regular,” ready-in-five-minutes oatmeal, it’s still possible to achieve soft apples and creamy porridge. My latest secret? A quick stewing.
4. For instant “softer” apples, stew the apples for a couple minutes before adding the oats.
You’ve seen the results of this method previously this week in my
Apple & Veggie Sausage Oatmeal. Before I bring the milk/water to a boil, I dice the apple into a saucepan and add about 1/2 a cup of water. I bring it to a boil and let it “stew” for approximately two minutes. Then, I add a 1/2 cup of milk, return it to a boil, and add the oats. All of that gives the apples an extra 3-4 minutes in the simmering liquid, which takes away its crunch and lets it
melt in your mouth.
The above tricks work with all stone fruits, berries, and anything that requires dicing. However, it’s most relevant to apples since they are stubbornly firm.
Still, none of this success would have been possible without my quick-cook steel cut oats. If you haven’t tried this variety yet, WHAT ARE YOU WAITING FOR?!
