Apple Pie Steel Cut Oatmeal

I love looking forward to weekend mornings because it often means that we get to enjoy something different for breakfast. A bowl of cold cereal or a smoothie just isn't going to cut it. Enter a good old-fashioned bowl of hot steel-cut oats.

Steel-cut oatmeal is currently one of my favourite's to have on the weekend. I'm smitten with them. They fill the house with a mouth watering aroma, and this recipe in particular is reminiscent of a fresh baked apple pie!

This is a stove top version. In this recipe the oats get simmered with cinnamon and nutmeg. Apples get sauted with the same warming spices and a touch of succanat for that apple pie filling sweetness.

The fixings are what really turns a bland bowl of oats into something fantastic. And although oatmeal is already part of my weekday morning breakfast routine, this bowl with it's warming apple pie spices and cinnamon sugar apples makes for a lovely lazy weekend breakfast or brunch. Not to mention it's comforting on even the coldest of mornings.

I really love this bowl! It's thick, creamy, hot and full of apple pie flavour. I usually add a tablespoon or two of almond butter for healthy fats and extra protein. For these photos I sprinkled a bit of succanat over the oats, which I highly recommend.

Oats are a good source of fiber and will help keep you feeling fuller longer and oh so satisfied; just another thing to love about a great bowl of porridge.

Apple Pie Steel Cut Oatmeal vegan, gluten-free, vegetarian | serves 4

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Ingredients:

• 1 cup steel cut oats
• 3 cups water, plus extra for the apples
• 1 1/2 tsp cinnamon, divided
• 1/2 tsp nutmeg, divided
• 2 tbsp sucanat (or other unrefined sugar)
• 2 apples, cored and chopped

Directions:

1. Bring 3 cups of water to a boil; stir in the oats, 1 teaspoon of cinnamon and 1/4 tsp nutmeg. Return to a boil, stir, reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally until the water is absorbed and oats are tender.
2. While the oats are cooking, prepare the apples. In a skillet over medium heat add the chopped apples, 1/2 tsp of cinnamon, 1/4 tsp nutmeg, and 2 tbsp sucanat, and just enough water to cover. Let the apples cook for 8-10 minutes until fork tender. If the pan gets too dry add a splash more water until they are softened and the water has cooked away. Remove from heat.
3. Spoon oats into bowls and divide cinnamon sugar apples between each one. Add any additional toppings if desired. Some of my favourties include: nut butters, granola, berries, maple syrup or honey, flaxseed, sliced bananas, milk, raisins and dried cranberries.

*Notes*

• Keep leftovers in the refrigerator for quick breakfasts. Oats can be made ahead of time. Just reheat with a little added milk or water, stir and serve! Leftover's will keep for up to one week.

Nutritional Information: (does not include additional toppings)

Serving Size: 1 cup cooked oats + about 1/2 cup apples Calories: 144 Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Carbohydrates: 31g Sugar: 14g Fiber: 5g Protein: 3g