Tag Archives: apples

Slow Cooker Apple Pie Oatmeal

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.

INGREDIENTS:
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)

DIRECTIONS:
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.  

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Carrot Apple Walnut Cookies

This recipe is inspired by Mark Bittman’s Oatmeal Apple Cookies on p. 839 of How to Cook Everything Vegetarian. This cookbook is one of my staples when I need some inspiration; the recipes are simple enough to understand, but unique enough that there is always something I’ve never tried before.

This cooked quinoa in this recipe makes the cookie a bit cakey (which I like, but others may not).  If you prefer a crunchier oatmeal cookie, substitute the quinoa with additional rolled oats.  This turned out to be a great breakfast cookie when paired with some greek yogurt, apple slices, and fresh coffee!

INGREDIENTS:

8 T butter (1 stick)
1/2 C granulated sugar
1/2 C packed brown sugar
2 eggs
1 1/2 C whole wheat flour
1 C rolled oats
1 C cooked quinoa
3/4 C grated carrots
3/4 C grated apple
1/2 C crushed walnuts
1/2 tsp ground cinnamon
1/8 tsp salt
2 tsp baking powder
1/2 C milk
1/2 tsp vanilla
1/8 tsp nutmeg
1/8 tsp cloves

DIRECTIONS:

Preheat oven to 375 F.

Wet ingredients: Cream together butter and sugar.  Add eggs and continue mixing until thoroughly distributed.

Dry ingredients: In a separate bowl, combine flour, oats, quinoa, carrots, apples, spices, salt, and baking powder.  Mix to evenly distribute.

Add about half of the dry ingredients to the wet mix.  Stir.  Add milk and remaining dry ingredients, and mix thoroughly.  Stir in vanilla.  Scoop tablespoon-sized mounds onto a lightly greased cookie sheet.  Leave about 2 inches between each.

Bake 12-15 minutes until very lightly browned.   Remove from oven and cool.

Great with coffee and fruit at breakfast–or any time of day, really!