Apple Pie Oatmeal

by Maggie Battista on October 15, 2012

in All Recipes, Breakfast, Desserts, Fruit

Plain and simple, I woke craving apple pie for breakfast.

Weekends are typically made for pancakes slathered with butter and maple syrup around these parts, but I had a big bowl of local apples and really wanted pie. I didn’t have any dough handy and I figured someone (likely, my mother) would take issue with pie for breakfast. And, as if I anticipated the scolding from her, out came the rolled oats and my twist on apple pie.

Pie actually makes sense. The holidays will be here in about five seconds (especially the Eat Boutique Holiday Market) and my menus always involve lots of pie. My old wooden barn table is already piled high with Thanksgiving decor harvested from my backyard: drying mint bunches; wheat and rose tinted hydrangea flowers; green and white pumpkins; and, rusty orange butternut squash gourds.

All this holiday harvesting makes me a little nostalgic, so I recreated my late  abuelita’s  oatmeal. She had a way of mixing rolled oats, milk, sugar and cinnamon that made me love, love, love, oatmeal at a very young age. My sister and I would beg for  abuelita’s  oatmeal, sometimes instead of pancakes and waffles.

The peeling and slicing of the apples is always a soothing activity for me, so I got to peeling to the hum of the pre-heating oven. It was early so the sun streamed in from the east and almost blessed the early morning process. I couldn’t resist snapping some extra photos of my burgeoning and quite messy holiday lab.

I started with the topping for the oatmeal, which was basically an apple crumble of sorts, filled with sliced local apples of all varieties (apples that sat in lemon-kissed water to keep their pure color), rolled oats, brown sugar, sliced almonds, oil (in lieu of butter) and maple syrup. It looked almost too pretty to bake.

Seriously, the topping was the kind that I shoved into my mouth pre-baking, almost a harvest style candy. But if it was good raw, it was certainly going to be better with a blast from the oven. My tall gourds kept the dish in good company while the oven finished pre-heating.

The oatmeal takes no time at all, so I waited until the apples were cooked to start the boiling water. A few quick stirs and a light simmer and breakfast was ready. My mother loved the twist on apple pie but encouraged me to never rethink the urge to make a pie from scratch; she’d always be there to eat a hefty slice, at breakfast or any other time of the day. Thanks, Mom.

Apple Pie Oatmeal

Serves: 6 people, quite generously

Ingredients for Apple Pie Topping:

  • 4 apples, peeled, cored and sliced
  • 1/2 cup of brown gar
  • 1/2 cup of sliced almonds
  • 1/2 cup of rolled oats
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup

Ingredients for Abuelita’s Oatmeal:

  • 4 cups water
  • 2 cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1/2 cup almond milk

Directions:

  1. Pre-heat the oven to 350 degrees.
  2. Mix together all Apple Pie Topping ingredients in a bowl until it’s crumbly and well mixed.
  3. Pile the sliced apples neatly into a pie plate. Spoon the crumb mixture uniformly on top of the apples.
  4. Bake in for about 25-30 minutes until bubbling and until the apples are super soft. Once done, set aside to cool slightly.
  5. Bring the water to boil and add in the salt and oats. Return to boil and then lower to simmer for about 10 minutes, just until you lose the chewiness of the oat. Add in the cinnamon, brown sugar and almond milk, and then let simmer 3-5 more minutes to blend.
  6. Put a hefty scoop of oatmeal in a bowl and spoon some apple pie topping on top. Serve and enjoy.

Photos styled and taken by Maggie Battista.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop.  Sign up to be the first to get tickets for the Eat Boutique Holiday Market.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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  • http://twitter.com/JennB276 JennB276

    I was lucky enough to have this for breakfast over the weekend, and it was delicious! Thanks, Maggie!

  • Denise

    I am a big fan of slow cooked apples (apple pie) served over oatmeal. Recently we have left over baked apples and they went very well with creamy oatmeal. I think your apple topping would, also, make a great dessert.

  • Michelle K. Martin

    I made this for dessert last night! I just made the baked apple pie part and it was delicious :) I can’t wait for a morning when I have some more time to give it a go with oatmeal

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