A couple weeks ago I started to feel it. The desire, the longing. It came on so strong I knew I had to act upon it instantly. This desire was none other than the desire to have a warm bowl of oatmeal on a crisp Fall morning. Yes, I had the realization that the windows could no longer be cracked at night and breakfast smoothies were a thing of the past. I embraced the cold morning and desire for oatmeal with open arms and opens spoons.
I use quick cooking steel cut oats and cook on the stovetop with coconut milk. I’m slightly lactose intolerant so if I have milk in large quantities, I am not a happy camper. I loved using coconut milk in my smoothies this summer and am happy to have it again in my oatmeal.
I love oatmeal on cold mornings but I can’t eat oatmeal plain. There’s got to be a little pizzaz to the oats. Last fall, I was all about pumpkin oatmeal. This fall, I’m all about eating apple pie for breakfast. Apple pie oatmeal.
- 1/2 cup Quick Cook steel cut oats
- 1 1/2 cups unflavored coconut milk
- 1 apple
- 1 tbsp agave nectar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup walnuts pieces
- In a medium saucepan heat coconut milk over medium heat until milk starts to boil.
- Add oats and reduce heat to simmer and cover with lid. Cook oatmeal for about 8 minutes, stirring occasionally.
- Meanwhile, cut apple into 1/2 inch cubes. Place cut apple in microwave-safe bowl and sprinkle cinnamon and nutmeg on apples. Toss apples to combine and then heat in microwave for 30 seconds or until soft.
- Add apples, agave nectar, and walnuts to oatmeal, and stir to combine. Serve hot.
Apple pie oatmeal is best enjoyed in your slippers and warm pjs!