Tag Archives: oats

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.

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.  

Grandma Sally’s Granola

My Grandma Sally always had like a 2-gallon barrel of this stuff on hand for my grandfather (who’s name, incidentally, was Linus!), and my mom has mimicked the recipe for as many years as I can remember because my dad likes it so much.  I make it occasionally because it’s excellent in yogurt, and even better on top of ice cream.  Its primary function is as a cereal, though.  If you bake it for about 10 minutes, its really easy to mold into granola bars before it cools completely (although, I prefer to make granola “rods” so I don’t have to shape the bars into squares) and wrap in wax paper for a snack during class or work.  Just pack the mix tightly as you shape.

I’ve been experimenting with the recipe using spices (cinnamon, cloves), different types of fruit (dried bananas, figs), grains (quinoa) and seeds, etc…but I’m not quite ‘there’ yet.  The photos for this image include sesame seeds*, which add a nice nutty flavor.  

6 C old fashioned oats
1 C Fiber One (my mom has altered the recipe by using Kashi GoLean Cereal)
1 C wheat germ (I prefer the taste of honey crunch style in this recipe)
1 C sunflower nuts
1-2 C walnuts or almonds, chopped
1/4 C sesame seeds (optional)*
1 C dried fruit (raisins, chopped dates, bananas, etc.)

1 C canola oil
1 C honey
1 C brown sugar
2-3 tsp vanilla extract

Preheat oven to 325 F.

Mix together dry ingredients (except fruit) in large pan or bowl.

In a saucepan over medium heat, bring canola oil, honey, and brown sugar to a boil for 10 seconds.  Remove from heat.  Add vanilla, and stir thoroughly.

Pour the freshly boiled sauce over the dry mix.  Mix thoroughly with a big spoon.  There should be plenty of sauce to make the mix completely sticky.  Spread mixture onto a large lightly greased cookie sheet (12″ x 18″ x 2″ -ish in size).

Bake 10 minutes if you like soft granola, or 15-20 minutes if you prefer a crispier granola–be sure to monitor and stir periodically for crunchy granola, as it could become overdone very quickly.

Add dried fruit (like raisins, chopped dates, or dried apples) as granola is cooling.  Store in a cool airtight container, like an old gallon ice cream bucket or a nice tupperware bowl/lid combo.  I’m not sure how long this stuff keeps, but I do know that my mom makes GIANT batches of this stuff that lasts for a month or so, and it always tastes fresh.

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!


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


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!