Apple Pie Steel Cut Oatmeal

I love looking forward to weekend mornings because it often means that we get to enjoy something different for breakfast. A bowl of cold cereal or a smoothie just isn't going to cut it. Enter a good old-fashioned bowl of hot steel-cut oats.

Steel-cut oatmeal is currently one of my favourite's to have on the weekend. I'm smitten with them. They fill the house with a mouth watering aroma, and this recipe in particular is reminiscent of a fresh baked apple pie!

This is a stove top version. In this recipe the oats get simmered with cinnamon and nutmeg. Apples get sauted with the same warming spices and a touch of succanat for that apple pie filling sweetness.

The fixings are what really turns a bland bowl of oats into something fantastic. And although oatmeal is already part of my weekday morning breakfast routine, this bowl with it's warming apple pie spices and cinnamon sugar apples makes for a lovely lazy weekend breakfast or brunch. Not to mention it's comforting on even the coldest of mornings.

I really love this bowl! It's thick, creamy, hot and full of apple pie flavour. I usually add a tablespoon or two of almond butter for healthy fats and extra protein. For these photos I sprinkled a bit of succanat over the oats, which I highly recommend.

Oats are a good source of fiber and will help keep you feeling fuller longer and oh so satisfied; just another thing to love about a great bowl of porridge.

Apple Pie Steel Cut Oatmeal vegan, gluten-free, vegetarian | serves 4

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Ingredients:

• 1 cup steel cut oats
• 3 cups water, plus extra for the apples
• 1 1/2 tsp cinnamon, divided
• 1/2 tsp nutmeg, divided
• 2 tbsp sucanat (or other unrefined sugar)
• 2 apples, cored and chopped

Directions:

1. Bring 3 cups of water to a boil; stir in the oats, 1 teaspoon of cinnamon and 1/4 tsp nutmeg. Return to a boil, stir, reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally until the water is absorbed and oats are tender.
2. While the oats are cooking, prepare the apples. In a skillet over medium heat add the chopped apples, 1/2 tsp of cinnamon, 1/4 tsp nutmeg, and 2 tbsp sucanat, and just enough water to cover. Let the apples cook for 8-10 minutes until fork tender. If the pan gets too dry add a splash more water until they are softened and the water has cooked away. Remove from heat.
3. Spoon oats into bowls and divide cinnamon sugar apples between each one. Add any additional toppings if desired. Some of my favourties include: nut butters, granola, berries, maple syrup or honey, flaxseed, sliced bananas, milk, raisins and dried cranberries.

*Notes*

• Keep leftovers in the refrigerator for quick breakfasts. Oats can be made ahead of time. Just reheat with a little added milk or water, stir and serve! Leftover's will keep for up to one week.

Nutritional Information: (does not include additional toppings)

Serving Size: 1 cup cooked oats + about 1/2 cup apples Calories: 144 Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Carbohydrates: 31g Sugar: 14g Fiber: 5g Protein: 3g

Maple Pecan Cluster Granola

Dear Mother Nature,

Please stop snowing. We are running out of places to put it!

If you'd let me rant for a brief second; I've had enough of these frigid temps and constant shovelling. And since moving somewhere warmer is out of the question right now, I am ready to just go live on the ski hill until the snow melts. Yes that is the one good thing about all this lovely winter... Fresh powder! Although that might prove difficult as many of the ski hills around us closed up yesterday for blizzard conditions. How often does that happen? I mean really, you know it's bad outside when. 

Ahem (*clears throat*). Thanks for listening to my rant. Now let's get to the food!

I've got another granola recipe to share today. If you love cluster's in your granola then you're in for a treat!

Homemade granola is fairly big in my house. Once it's out of the oven it doesn't last very long. I recently experimented with using egg whites in my granola, adding them to the wet ingredients of the recipe. I was sceptical at first and thought it was a weird addition, but they really do help bind everything together and create some pretty big clusters. I mean just check out some the clusters I picked out in the photo below.

This granola is not too sweet and of course made from all-natural ingredients. The maple syrup really shines through. The vanilla and sea salt also helps to round out the maple pecan flavour. It's incredibly delicious and smells out of this world good.

Hello new oatmeal topper!

I might just have to make another batch this week. The first one is nearly gone. Enjoy!

Maple Pecan Cluster Granola Gluten-Free, Vegan Option, Vegetarian | Yields: 5 cups

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Ingredients:

WET INGREDIENTS

• 2 egg whites (*vegan option: 2 tbsp chia seeds)
• 1 tbsp coconut sugar (or other unrefined sugar)
• 1/3 cup pure maple syrup
• 1/2 tsp vanilla extract
• pinch sea salt 

DRY INGREDIENTS

• 2 cups gluten-free old-fashioned rolled oats
• 1/2 cup pecan pieces
• 1/4 cup raw unsalted sunflower seeds
• 2 tbsp ground flaxseed
• 2 tbsp shredded unsweetened coconut
• 1/2 cup raisins

Directions:

1. Preheat oven to 275˚F and line a cookie sheet with parchment paper.
2. In a large mixing bowl, whisk together wet ingredients until thoroughly combined. If you are making the vegan version swap the egg whites for 2 tbsp of chia seeds. Stir in dry ingredients, except coconut and raisins, and mix well to coat everything evenly.
3. Turn the mixture out onto prepared cookie sheet and spread evenly. Bake until golden brown and dry, about 40 to 45 minutes, stirring halfway through.
4. Remove from oven and stir in shredded coconut and raisins. Let the granola cool completely before enjoying and storing. Store in an airtight container. It will keep fresh for up to two weeks. If you store the container in the refrigerator it will stay keep fresh longer. 

Notes:

*When making this recipe with chia seeds instead of egg whites, let the wet ingredients sit for 1 - 2 minutes before stirring in the dry ingredients.

To make this recipe gluten free make sure to use uncontaminated oats. 

Nutritional Information (with egg whites):

Serving Size: 1/2 cup Calories: 172 | Fat: 6.5g | Saturated Fat: 1g | Carbohydrates: 26g | Sugar: 12g | Fiber: 3g | Protein: 3g | Sodium: 38mg | Cholesterol: 0g

Nutritional Information (with chia seeds):

Serving Size: 1/2 cup Calories: 174 | Fat: 7g | Saturated Fat: 1g | Carbohydrates: 26g | Sugar: 12g | Fiber: 3.6g | Protein: 3.7g | Sodium: 27mg | Cholesterol: 0g