Apple pie oatmeal

Have you ever woken up the day after a pie-filled holiday (Christmas, Thanksgiving, etc.), looked in the fridge, and said “screw it—I’m having pie for breakfast”? I sure have. I simply won’t be dissuaded by arguments like, say, “you’ll be hungry again in 30 minutes!” or “aw, c’mon, I was hoping I could have that piece!” Even better when said pie is relatively healthy, like this pumpkin pie.

But what if you didn’t have to choose between the healthy stuff—oatmeal, yogurt, fruit, etc.—and pie? What if you could have both? 

Por que no los dos? source

Then boy do I have some news for you. This oatmeal. Okay? It’s basically apple pie in porridge form. As close as is culinarily possible.

...okay, June.

Yeah, yeah, I know. You’re skeptical. But I’ll have you know the only reason that oatmeal is so...brown is because of all the goddamn CINNAMON in there. And GINGER. And MAPLE SYRUP. All kinds of delicious flavors. Plus a shit-ton of fresh apple, and some applesauce for volume. And then on top you’ve got some shredded coconut and chopped walnuts for texture, like the streusel on top of a Dutch apple pie.

Not to mention all the chia seeds and uber-healthy rolled oats. It’s basically nutrition city. 

Convinced yet?

I’m not usually an oatmeal person. Corn flakes, a sprinkling of granola, and almond milk—that’s my idea of a good breakfast (yeah, I know—carbs). But this recipe may change my mind.

Anyway. Here’s the (super easy) recipe.

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Apple pie oatmeal

Adapted from The Oh She Glows Cookbook by Angela Liddon

Ingredients

30 grams • rolled oats • 1/3 cup

125 grams • chopped apple • 1 cup

12 grams • chia seeds • 1 tablespoon

122 grams • applesauce • 1/2 cup

244 grams • nondairy milk • 1 cup

2 grams • cinnamon • 1 teaspoon

0.5 grams • ground ginger • 1/4 teaspoon

2 grams • vanilla extract • 1/2 teaspoon

20 grams • maple syrup • 1 tablespoon

Chopped walnuts, to taste

Shredded coconut, to taste

Directions

In a medium saucepan over medium heat, combine oats, apple, chia seeds, applesauce, milk, cinnamon, and ginger. Whisk well to combine. bring to a low boil and simmer for 8 to 10 minutes, stirring often. Once the mixture has thickened and liquid is absorbed, remove from heat and stir in vanilla and maple syrup. Serve in a bowl with walnuts and shredded coconut.

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Observe my pitiful attempts at food styling with whole walnuts and apples.

For more semi-healthy breakfast recipes, check out these links.

Vanilla overnight oats with strawberry rhubarb chia jam and peanut butter quinoa granola. For those who like breakfasts as complicated as a layer cake.

Banana oat breakfast pudding with peanut butter chocolate granola. It’s an older post, but it checks out.

Leftover pumpkin pie baked oatmeal. This might actually work with leftover apple pie too.

Raspberry baked oatmeal. Makes me miss the fresh fruits of summer.