Apple Pie Oats With Maple Walnuts

IMG_7323

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.
{ 2 comments… add one }
  • Kedi November 5, 2015, 8:34 am

    Yum! It sounds perfect for a cold, fall/winter morning.

    • Rajul November 6, 2015, 8:31 pm

      I hope you enjoy it!

Leave a Comment

Recent Posts…

Pesto Everything: Raw, Nut-free & With/Without Garlic

Pesto Everything: Raw, Nut-free & With/Without Garlic

Pesto is a fresh and flavorful combination of a leafy green (think herb, arugula, spinach, etc.) + some type of nut (pine nuts, walnuts) + olive oil + sharp aged cheese (like parmesan) + garlic that can serve as an Italian sauce or spread. My basil plant is the only thing in my garden that I happen to [...]

{ 0 comments }
Shortcut Asian Vegetable Basil Lo Mein

Shortcut Asian Vegetable Basil Lo Mein

As you may have read in my Get Well Sooner post last week, we had the go-round with colds last week. When the kids are sick, I try to balance what I want to get into them nutritionally with their diminished appetite as well as special requests. Because everyone deserves to be spoiled when under the [...]

{ 0 comments }
Roasted Vegetables 101

Roasted Vegetables 101

Roasted vegetables have become a staple in our household and swayed my children as well as myself to eat certain previous untouchables. Suddenly, thinly sliced eggplant makes for delicious, smoky chips and cauliflower tastes like popcorn. Broccoli is addictive and onions are less pungent. The natural moisture that evaporates in the oven brings out a sweeter, [...]

{ 4 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie