Apple Pie Oatmeal
Oh Pinterest. You wonderful and inspiring but keep-me-on-the-computer-for-hours website.
This Apple Pie Oatmeal was one of those wonderful Pinterest pins that you see and say, “I must make that, now.” and so I did!
This is such an easy and delicious recipe. I’m putting it under the breakfast category but I think this could be easily enjoyed as a snack or lunch too, especially on a cold Fall day.
The great thing about this recipe is there is no added sugar, and it really doesn’t need it! The natural sugars in the apple and apple juice are perfect and add a sweetness along with a great tart flavor. The steel cut oats are filling, full of fiber, and a great source of long lasting energy to get you going in the morning. The cinnamon makes the oatmeal smell wonderful and adds that little bit of spice, and the diced apples add great texture and of course more wonderful nutrients!
I made this recipe in my slow cooker while I was making dinner the other night and the smell was mouthwatering! When the oatmeal was finished I divided it into 1 cup portions and popped it in the fridge (after having a small little bowl, to make sure it tasted right of course) then enjoyed it as a warm and filling breakfast the next morning!
So, what are you having for breakfast tomorrow morning…. Apple. Pie. Oatmeal. Mmmmm.
Oh! Just a little update as well – The hubby and I are officially embarking on our Europe trip tonight! Eeeeek!
This means, for the blog, that posts over the next 3 weeks or so will be a little fewer as I don’t really feel like having my face glued to a computer while I’m away! However, I do think it is a great opportunity to post about the places we go, and the food there, and I will be adding a special healthy recipe for each place we visit! So stay tuned!
- 1 cup steel cut oats
- 1 cup unsweetened apple juice
- 3 cups water
- 3 apples, diced
- ½ tsp ground cinnamon
- drizzle of pure maple syrup (optional)
- Place oats, apple juice, water, diced apples, and cinnamon in the slow cooker.
- Set at high and cook for 2½ hours or set at low and cook for up to 8 hours.
- Once finished, serve with a sprinkle of cinnamon and drizzle of pure maple syrup.
*Recipe from Cooking With Jax
Nutritionist in the Kitch