I have eaten oatmeal with brown sugar, cinnamon, and fresh apple slices 5 days a week for the past 6 years of my life–I love it–but I was also looking for a more unique approach to the meal. Often times I stir in peanut butter, flax seeds, chocolate chips, walnuts, fig jam–whatever, really; oatmeal is so versatile, and it pairs amazingly well with a fresh cup of coffe in the morning. Wrap a spoonful in some fresh Crepes and dust with powdered sugar for a brunch-y style home-cooked meal.
2 Granny Smith Apples
4-6 T brown sugar, to taste
1 tsp cinnamon
3 C water (plus 1/2 C extra if you prefer a less chunky oatmeal texture)
1 1/2 C rolled oats
1 T butter (omit for vegan recipe)
Chop apples to desired size. You can use an apple slicer to begin the process, but I like to chop my apples a bit finer than the thickness the corer provides.
Spray crock pot with non-stick cooking spray. Add apples, 4 T brown sugar, cinnamon, butter, and water. Stir. Cook on high for 1 hour. Apples will be soft on the outside, but still crisp on the inside
Add rolled oats. Stir. I love thick oatmeal, but here is where you can add an additional 1/2 C of water if you find the texture too thick. Taste and adjust cinnamon and sugar to your liking. Replace lid and continue cooking on high for 1 hr.
When finished, mix should begin to clump together and have a sticky consistency. Apples should be soft, and a little mushy.
Serve with milk or soymilk. Wrap a spoonful in some fresh Crepes and dust with powdered sugar or a honey drizzle for a brunch-y style home-cooked meal.
You can store this in the fridge for a few days and simply reheat in a saucepan (or microwave) with a splash of milk. I find the taste is even more pronounced the next day when reheated.
This recipe was adapted from the wonderful Kalyn’s Kitchen, however I amended it a bit because I’m not a big fan of Splenda. I also wanted to add a more buttery flavor so as to mimic apple pie.