Apple Pie Oatmeal

Oatmeal is one of my favorite breakfasts, and there are so many variations you can make, depending on what you have on hand. I was inspired to make this apple pie oatmeal recipe during fall, when the Union Square farmer’s market was full of so many different types of apples, but you can definitely enjoy this dish all year round.

I find adding spices to be a really good way of adding flavor without using a lot of sweetener, and with the addition of chia seeds, coconut oil and hemp milk, it helps keep me full longer and is a great breakfast post-workout. The apple roses on top make a pretty garnish, but feel free just to pile softened apples on top without forming the roses.

INGREDIENTS

Soak These Overnight

  • 1 cup of regular or gluten free oats
  • 1 date, chopped
  • 1 tbsp golden raisins or currants (optional)
  • 1 cup water

Add In The Morning

  • 1/2 an apple, grated
  • 1 tbsp chia seeds
  • 1 tsp coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/2 tsp vanilla powder or pure vanilla essence
  • 1/2 tsp mesquite powder (optional)
  • 1 1/2 cups water
  • 1/2 cup hemp milk (easy recipe here)

Optional Toppings

  • 2 tbsp almond butter
  • Apple rose (step-by-step recipe here)
  • Coconut flakes, seeds, and nuts of choice

Serves 2-3

INSTRUCTIONS

  1. Soak the oats, date and raisins overnight in 1 cup of water. (Soaking will speed up cooking time in the morning.)
  2. In the morning, add grated apple, chia seeds, coconut oil, cinnamon, pumpkin spice, vanilla, mesquite powder, and 1 1/2 cups of water.

  3. Simmer over low-medium heat for approximately 6 minutes, stirring frequently, until the apple and oats have softened.
  4. Add the hemp milk, stir well, and cook for a further 2 minutes.
  5. Pour into bowls and serve with a dollop of almond butter, apple roses (or extra apple slices), toasted coconut, and a splash of hemp milk.

If you have any leftover, it can easily be kept in the fridge and heated, or served cold, for a quick breakfast or snack.

–Sappho

Photographs by Frances F. Denny


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