Apple Pie Oatmeal
Wandering the cobblestone streets of Edinburgh, Scotland this fall, I felt like I was moving through a dream. Street performers played the violin, bag pipes, an electric keyboard or acoustic guitar on just about every street corner.
The buildings are gothic, mysterious and beautiful with plaques hung so tourists like me can read about when it was built and by who. People from every country and corner of the world wander the streets alongside you, marveling at the city, tiny steaming coffees in hand, all of us tucking our heads against the wind. It was distinctly magical in a way that continues to be hard to describe.
But alas, finally real life broke through my dreamy state when I realized I wasn’t just hungry but absolutely starving. One can’t live on coffee and whiskey (for long) alone, so we decided a proper meal was required immediately. It was late morning, not really breakfast time but too early for fish and chips or haggis (lets be honest, I wasn’t eating haggis ever).
We stumbled into a darling little cafe, shaking the rain out of our hoods and gratefully falling into a cozy little booth. The restaurant offered breakfast and lunch options and after a quick perusal I chose a loaded oatmeal, that I know hearing that, you’re likely rethinking your opinion of me, because who orders oatmeal on vacation? But, on a cold windy day, it seemed like just the thing to warm up from the inside out and it ended up being one of my two favorite meals of the entire trip.
A steaming bowl of creamy oatmeal was placed in front of me piled high with stewed apples, fresh blueberries, crunchy granola and toasted walnuts. The oatmeal was rich and creamy, clearly made with whole milk or cream and the stewed apples were perfect, warm and cinnamon-y sweet. It was just the fuel I needed for a day of exploring.
After returning home, bleary-eyed and downright crazed from jet lag, I decided I would recreate that comforting bowl of oatmeal. And on these cold days of winter when mornings are dark and you just need something cozy and hearty before heading out for the day, this is the recipe for you.
Apples are caramelized in butter and brown sugar until tender and full of flavor. The combination of milk and water makes this batch of oatmeal rich and creamy without being heavy and I can’t make oatmeal any other way anymore. The rest of the toppings vary week to week. My teens love a big scoop of peanut butter while I prefer mine as close to the original way I had it in Scotland: oats, apples, blueberries, raisins and walnuts.
This is a classic Salt and Stone recipe, meaning lots of room for interpretation to tweak this recipe to your preference. You can use any kind of milk you prefer and any kind of apple you have on hand. Maple syrup and a dash of vanilla extract are a great swap for brown sugar and you could go really wild and use pears instead of apples. Go crazy with your toppings, that’s where the magic is.
Apple Pie Oatmeal
2 cups rolled oats
2 tablespoons chia seeds
2 tablespoons ground flaxseed
4 heaping tablespoons brown sugar, divided
2 cups water
2 cups 2 percent milk (or whatever milk of choice you prefer)
2 small cosmic crisp apples, diced (about 3 cups)
2 tablespoons salted butter
1 teaspoon cinnamon
Pinch of kosher salt
Optional toppings: raisins, walnuts or pecan pieces, granola, peanut butter, frozen blueberries or raspberries, sweetened coconut
In a medium saucepan over low heat combine the oats, chia seeds, ground flaxseed, 2 tablespoons brown sugar, pinch of salt, water and milk. Stir to combine and watch carefully, stir often as the oatmeal comes to a slow simmer, thickening and absorbing the liquid until it reaches your desired consistency.
Cook time will vary a little depending on how thick you like your oatmeal, but should take about 5 to 7 minutes total to cook the oats (much faster if using quick-cooking oats and definitely longer, closer to 25 minutes, if using steel cut oats).
Once the oatmeal is done, turn the heat off and set aside. Dice the apples, removing the seeds and stem but leaving the skin. In a medium-size skillet, melt the butter and remaining 2 tablespoons brown sugar over low heat. Add the apples and toss to coat the apples in the butter and sugar mixture. Add the cinnamon, continuing to sauté the apples for about 6 minutes or until the apples are fork tender and fragrant. Turn the heat off to the apples and allow them to cool slightly.
To serve, divide the oatmeal evenly between four bowls. Spoon the apples along with the brown sugar mixture over the oatmeal. Add any or all of the optional toppings such as a few raisins or nuts, additional berries or a spoonful of granola for some crunch and texture. Enjoy!