The key to a good, palatable bowl of oatmeal is retaining some of the original oat texture and preventing the transformation to mush. I use rolled oats (not quick oats) because I can better control that process and they still cook really fast. You can certainly make this recipe with quick oats or steel cut oats as well as quinoa which more and more people are using as their hot breakfast cereal. I didn’t take many pictures because one minute I was just fixing my breakfast with some leftoever apples and the next I was taking a bite of one of the best oatmeals I’ve ever made!

Apple Pie Oats With Maple Walnuts

Charlotte Veggie

GF, DF (if using nondairy milk)

Makes 1 large bowl or 2 small ones

 

Ingredients:

1/4 cup chopped walnuts

1 tsp cinnamon, divided in half

1-2 small apples, sliced or diced. I used Gala & Granny Smith and did not peel them.

1 tbsp fresh lemon juice or 1/2 tbsp store bought lemon juice

1 tsp coconut oil

1 tbsp maple syrup

Heaping 1/2 cup rolled oats

Pinch of salt

1/2 cup whole milk

1/2 cup water

*You can use all water, all milk, and nondairy milks will do too.

 

Directions:

1. Heat coconut oil in a pan and add lemony apples and 1/2 tsp cinnamon. Cook for 8-10 minutes until softened.
2. Combine milk and water in a pot (that has a matching lid) and bring to a boil.
3. Stir in oats, pinch of salt, and 1/2 tsp cinnamon.
4. Reduce to very low heat, cover with lid slightly ajar, and simmer for 4 minutes. (Watch carefully for overflow!)
5. Remove from heat and combine the apples into the oatmeal.
6. Place walnuts and maple syrup in the same pan you used for the apples and heat on low medium heat for 2-3 minutes. Add to oatmeal. To save time, you can add the walnuts and maple syrup directly into the oatmeal. Heating them first separately, especially the walnuts, releases the natural, nutty oils.