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

Apple Spice Scuffins

It's that time of year for nostalgic baking. In fact I just finished making the traditional english Christmas cake with my mum over the weekend. Something we do every year to continue the family tradition. That will give it lots of time to get all nice and boozed up with brandy before Christmas day. Yum!

Now I'm sure no one need's an extra excuse to bake since Christmas is a mere less than two weeks away, but I'm going to give you one anyway. It's time to turn on the oven and get the house all toasty warm with the sweet smell of apples and cinnamon.

You may remember when I made these healthy pumpkin spice scuffins.

I explained how they were a cross between a scone and a muffin. Perfect for an afternoon snack or breakfast especially when spread with some creamy nut butter. Well here is a version that I made using fresh cooked apples instead of pumpkin. You have to make sure you use a good baking apple such as a macintosh, empire or cortland variety because they break down easily making them perfect for cooking. Just think applesauce. 

These aren't too sweet making them a wonderful treat without the sugar rush.

Apple Spice Scuffins {GF, Vegan} (makes 6)

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Ingredients:

• 1 cup of steel cuts oats, ground into flour (I like to use my coffee grinder)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 2 rounded tsp cinnamon +1tsp for the apples
• pinch fresh nutmeg
• 1/2 cup rolled oats
• 1 chia egg: 1 tbsp chia seeds mixed with 3 tbsp water (let sit for 5 minutes)
• 2 large baking apples, peeled, cored and sliced (mac's, empire and cortlands work best)
• (optional) any dried fruits or chocolate chips

  Directions:

1. Preheat oven to 350*F. In a small bowl mix the chia seeds with water and set aside. In a large bowl, whisk together the oat flour, baking powder, salt, spices, and rolled oats.
2. Put the apple slices in a sauce pan with 1 tsp of cinnamon and 2-4 tbsp of water. Simmer on low until they are tender. Transfer the apples to a food processor and blend until you have a smooth puree or sauce.
3. In a small bowl, mix together the apple puree and thickened chia egg (the chia seed will have absorbed most of the water by now).
4. Now add the apple mix to the dry mix and stir until combined. If you are adding any dried fruits or chocolate stir them in next. Raisins and walnuts are a nice combination.
5. Scoop a 1/4 cup of the batter onto a parchment lined cookie sheet, until you end up with 6 scuffins. Shape and slightly flatten the dough into rounds.
6. Bake for 25 minutes until lightly golden.

 * Note * If you would like to make these a little sweeter (after all it is the holiday season) you can add 1/2 cup of maple syrup and 1-2 tbsp brown sugar. 

I will definitely be making these again! This is the perfect recipe to accompany an afternoon cup of tea. And they have just the right balance of slow digesting carbohydrates to keep your blood sugar levels stable until dinner time. Let's hear it for a smooth running metabolism! Keep that fire burning.

Have an awesome day!