On a cold fall morning there's nothing like a warm bowl of Spiced Apple Pie Oatmeal to start your day. This recipe is split into two parts, with the first part being optional, as it can be skipped if you are in a hurry.
Part 1- Baked Apples (OPTIONAL)
If you are in a hurry you can skip this part and simply add fresh apples to Part 2.
7 medium to large apples (local and organic when possible)
1 tbsp lemon juice
1 tbsp coconut oil (optional)
1 cup maple syrup (local and organic when possible)
1 1/2 tsp ground cinnamon
3/4 tsp fresh grated ginger (optional)
1 pinch nutmeg
1 pinch sea salt
Preheat oven to 350 degrees and set out a 9×13-inch (or similar size) baking dish.
Peel and core apples, quarter into thin even slices.
Add apples to baking dish and top with lemon juice, coconut oil (optional), maple syrup, cinnamon, ginger (optional), nutmeg, and a pinch of salt. Toss to combine. Then loosely cover with foil.
Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are tender and caramelized.
Part 2- Oatmeal
1 cup of gluten free rolled oats
1 cup Maple Hippie Mylk
1/2 cup of baked apples (from part 1) OR 1 medium crisp apple, diced
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
1/2 cup chopped pecans (optional)
In a medium saucepan, pour in the Maple Hippie Mylk, turn the heat up to high, and bring to a low boil.
OPTIONAL STEP IF YOU DID NOT MAKE PART 1 OF THIS RECIPE- Add fresh diced apples to the saucepan.
Add the oats, cinnamon, nutmeg, salt and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
Divide the oatmeal between two bowls.
Top the oatmeal with baked apples from Part 1 (optional) and/or chopped pecans.