Apple oatmeal so what you will

Apple Pie Oatmeal

by Andrew Olson March 29, 2013, 9:48 am

Talk about breakfast of champions! In a perfect world, we would all eat pie for breakfast… and it would be healthy for us. Well, this Apple Pie Oatmeal is about as close as we’re going to get. It starts with simple oatmeal that is kicked up to taste like pie crust, then topped with caramelized cinnamon apples.

Makes 2 servings

Ingredients:

• 1 1/2 cup rolled oats
• 1 cup non-dairy milk
• 1 cup water (approx.)
• 1/4 cup finely chopped nuts (pecans, walnuts, or macadamias)
• 1 tablespoon vanilla
• Dash Stevia or other sweetener
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

• 1 Granny Smith apple
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon

Step One – The Oatmeal ‘Crust’

Combine all ingredients from the first list (oats through nutmeg) into a saucepan and begin cooking over medium heat. Adjust the amount of water until the oatmeal has the consistency you want. Stir occasionally. Adding ingredients like the nuts, vanilla, etc. gives the plain oatmeal a more complex taste that resembles a pie crust.

Step Two – The Apple ‘Filling’

Caramelize the apples. The secret here is to cut the apple into very thin slices. By thin, I don’t mean 8 slices per apple, I mean 20 or more. Take your time and make sure the apple is the only thing getting cut. 🙂

Once the apples are sliced, lay them in a single layer in a wide pan with the maple syrup, lemon juice, and a little water. Let cook over medium-high heat for about 6 minutes without flipping or disturbing them. Once they’re getting browned, sprinkle a little cinnamon and flip. Cook for another 5 minutes until both sides are beautifully browned and delicious.

TIP: Try not to eat all of the apples straight out of the pan or you won’t have any left for the oatmeal.

Split the oatmeal between two bowls and top each with the apple ‘filling’ and what do you have? Healthy pie for breakfast. Amazing.

For a little extra awesome…

Take a can of full-fat coconut milk and add 1-2 tablespoons to the oatmeal as it’s cooking. This will give it a richer, thicker taste. Then, whip some of the remaining coconut into a whipped cream and top your finished oatmeal pie with a dollop.

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Apple Oatmeal Cookies

Cookies
Last updated on: September 10, 2020

These thick and soft apple oatmeal cookies are guaranteed to be your new favorite cookie for fall. These cookies are perfectly spiced and incredibly easy to make too!

When it comes to cookies, one of my favorites would have to be oatmeal cookies. There’s something so comforting about biting into one that they’re almost impossible to resist. So today I wanted to share a fall inspired version with this apple oatmeal cookie recipe!

Why You Will Love These Cookies

• They’re super soft and delicious
• You get chunks of apples in every bite
• There’s no dough chilling required
• These cookies are made with simple ingredients

Not only are these cookies incredibly easy to make, but they taste incredible too. I’m also sharing everything you need to know for how to freeze this cookie dough and change up the recipe to make it your own!

How To Make Apple Oatmeal Cookies

To make these cookies, you’ll start by whisking together some flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Then, stir in some old-fashioned rolled oats. Set the mixture aside and prepare the wet ingredients.

For the wet ingredients, you’ll mix together a stick of butter, brown sugar, and granulated sugar for one to two minutes or until they’re well combined. Then, you’ll mix in a room temperature egg and a teaspoon of pure vanilla extract. I suggest stopping and scraping down your bowl, then mixing again to ensure that all of the wet ingredients are well combined.

Next, add the dry ingredients to the wet ingredients and mix the two together until just combined. Then, just peel, core, and chop a medium apple into bite-sized pieces (about 1 cup) and mix in into your cookie dough.

Once the dough is ready, scoop it onto two baking sheets lined with parchment paper or silicone baking mats. I prefer to use a 1.5 tablespoon cookie scoop for these cookies because it’s the perfect size. The cookies will take about 12 to 15 minutes in the oven, you will know they are done when the tops of the cookies look set.

I prefer to let my cookies cool for a few minutes on the baking sheet before I transfer them to a wire rack to cool completely. But let’s be honest, these cookies are really delicious while they’re still warm too!

Freezing Instructions

I get a lot of questions about whether or not it’s okay to freeze the cookie dough or baked cookies since these have chopped apples in them. These answer is yes!

How To Freeze The Cookie Dough:

Once the cookie dough is ready, line a large baking sheet with parchment paper, and scoop the cookie dough onto it. Slightly flatten each ball of cookie dough, then place the baking sheet with the cookie dough in the freezer. Once the dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to bake the cookie dough, you can bake it from frozen and just add 1 to 2 extra minutes of baking time if needed.

How To Freeze The Baked Cookies:

Once the cookies have cooled completely, store the cookies in a freezer bag. For extra reassurance that they don’t stick to each other, you can place a piece of parchment paper between each layer of cookies. When you’re ready to enjoy the cookies, place them on the counter for a few hours and allow them to come to room temperature.

Recipe Variations

While these apple oatmeal cookies are fantastic just the way that they are, there are a few ways that you can change them up! Here are some of my favorite variations:

• Make sandwich cookies and use my homemade vanilla buttercream frosting in the center
• Add 1/2 to 3/4 cup of cinnamon baking chips to the cookie dough
• Once the cookies have cooled completely top them with a maple cinnamon glaze

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Apple Oatmeal Bake

The best apple oatmeal bake you will ever taste! Crispy on the outside, moist on the inside, sweet and addictive.

This is also an eggless oatmeal bake and because there is no flour just oats, it is suitable for those who can’t eat gluten.

Apples are in season now so making apple desserts is a must around this time of year. I too, am in an apple dessert baking mood and been already making some delicious apple treats.

All of these apple recipes are made from scratch and taste incredible. However, this year I am overly excited about this simple apple oatmeal bake recipe.

I couldn’t wait to share it with you! This apple oatmeal bake recipe is unreal! Oatmeal, apples, walnuts and butter are turned into something so addictive that you will have hard time saying no to a seconds.

I have made this 3 times over the past week, experimenting with ingredients and every single time it tasted amazing.

Why do I love this apple oatmeal bake?

• This is a gluten free baked apple oatmeal so if you have friends or family members who can’t eat gluten, then this is it!
• Eggless – You don’t need any eggs to make this apple oatmeal bake!
• Make-ahead Breakfast – if you are in a hurry, bake this a day ahead and refrigerate until ready to serve. Then simply heat up in your microwave!
• This apple bake goes well with vanilla pudding/custard or caramel.
• Perfect for meal prep!
• Make it for breakfast, brunch, dessert or afternoon treat!

If there is a traditional apple oatmeal bake recipe out there, then this is definitely NOT it! However, this does not mean you won’t love it!

Make it with or without walnuts. Both apple bakes turned out great.

The process of making this apple bake is simple: All you have to do is create layers from dry ingredients and grated apples. This is all covered with butter. Not melted butter. Just sliced or grated. Once done, you pop it in the oven and in 35-40 minutes you will be rewarded with golden brown apple oatmeal breakfast bake.

Tip: Make vanilla pudding or caramel (I prefer pudding) and pour over each slice when serving. Or top with ice cream!

Ingredient Substitutions:

• Walnuts – use hazelnuts or pecans. You can also omit them completely.
• Granulated Sugar – Superfine (US)/Caster (UK) is also fine as well as Powdered (US)/Icing (UK) or brown sugar.
• Apples – I used granny smith apples to make this apple oatmeal breakfast bake but feel free to use any you have on hand or those that are available in your area.
• Cinnamon – this spice goes really well with apples but you don’t have to use it.

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Apple Oatmeal Muffins

Yehaaaaaw! Autumn is just around the corner and you know what that means, right?

It’s baking time full swing and we’re starting off with these HEALTHY apple oatmeal muffins that are gluten-free, dairy-free and refined sugar-free!

And you will not believe how yummilicious these beauties are 😉

Autumn Come Already

I always annoyingly ask my husband, Marco » What is it about summer that you westerners love so much?» Haha!

I’m an Asian and am used to hot weather but even that, the hot summer weather at our place is so unbearable. Yes I’m ranting, I know, I know.

I can’t bake so much in the summer because then our kitchen gets hot as hell. Seriously, not kidding (or am I? 😀 ). Food choices in the summer are also limited due to the heat (I LOVE soups so much!)

Now that the temperature is very very slowly going down, I can bake ALL the time again 🙂

And autumn baking is all about apples, pumpkin, cinnamon and of course, lots and lots of chocolate! I’m so excited, can you tell?

Healthy Autumn Treats

Let’s kick off this autumn baking with some healthy treats, shall we?

These muffins are way healthier than the conventional apple muffins. They have healthier flours which are almond and oats flour. Those only will definitely full you more than the typical white flour.

Not to mention they have better health benefits like high in fibre, rich in antioxidants, lower cholesterol level and improve blood sugar.

If you’re skipping dairy in your meals, then no worries. This recipe doesn’t use any dairy ingredients. I’m using rice milk which you can easily substitute with almond milk, coconut milk or other vegetable milk.

White sugar is something that we’re learning to cut back. Instead in our house we’re using coconut sugar, maple syrup or honey as sweetener whenever we feel the sweet cravings. And that’s what I’m using in this recipe, honey.

Healthy treats don’t need to be horrible. Try these and you will see. They are absolutely delicious!

Hey even if you’re saying they have more or less the same calories as the conventional apple muffins, what we need to understand is that we’re enjoying healthier calories. Not just empty ones.

Give this recipe a try and let me know what you think. Leave a comment below together with your rating if you’ve made any of my recipes.

Tag me in Instagram at elmundoeats or use #elmundoeats, you know I’d love to see your creations!

In Summary

These beautiful healthy apple crumble muffins are:

• so easy to make, no fancy equipment required
• using healthy ingredients that have way more health benefits than the conventional ones
• taste so deliciously autumn
• soft, tender and moist!
• just freaking YUMMILICIOUS!

Hungry For More Healthy Treats?

Check out these delicious recipes:

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Microwave Apple Oatmeal with Peanut Butter

Easy apple oatmeal made with fresh apples, whole grain oats, cinnamon, and finished with creamy peanut butter is a quick and filling breakfast. Jump to Recipe

This creamy Apple Cinnamon Oatmeal with Peanut Butter is made in the microwave in under five minutes and makes a hearty, filling breakfast for a busy morning. I am a huge fan of oatmeal in the morning like this easy Microwave Oatmeal in the morning or Baked Apple Cinnamon Oatmeal.

A large cup of coffee, this creamy apple peanut butter oatmeal, and fifteen minutes of quiet alone time is pretty much heaven lately. In real life, it’s more like tossing this oatmeal in the microwave, scrambling to make coffee, and shoveling it into my mouth in the car. It’s not pretty but this oatmeal tastes so good it makes me forget about the chaos around me for just a moment and relish in the peanut buttery goodness. Because let’s be honest, everything tastes better with peanut butter.

The other thing I love about this oatmeal is that it keeps me full all morning. Between the fiber in the oatmeal and protein and fat in the peanut butter, it’s a hearty breakfast that won’t leave you looking for a snack in a couple of hours. Plus you can bulk it up with even more with flaxseeds, chia seeds, chopped nuts, bananas, or even an egg, like in this Microwave Banana Protein Oatmeal.

Microwave Oatmeal Tips and Tricks

The most common complaint about microwave oats I hear is that the oatmeal spills out over the side of the bowl and makes a huge mess in the microwave. It’s happened to all of us. The best way to prevent that is to use a bowl or mug that’s large and deep. This gives the oats plenty of room since they will boil and bubble while they cook.

Here are some additional tips and ideas for making this microwave apple oatmeal:

• Swap in crunchy peanut butter if you want to add some more texture. It’s also delicious with almond butter, cashew butter, or sunflower butter.
• If you like sweeter oatmeal but don’t want to add additional maple syrup, consider adding 1/2 mashed ripe banana for some extra natural sweetness. You can also add some applesauce.
• This recipe will work with all kinds of fruit. Try it with pears, blueberries, strawberries, peaches, or plums.
• This will work with any kind of dairy milk, nut milk, oat milk, or even water.

Will this work with steel-cut oats? instant oats?

This apple oatmeal recipe will work with quick-cooking steel-cut oats that can be cooked in the microwave. If you want to use traditional steel-cut oats, you will have to cook it on the stove since steel-cut oats won’t cook in the microwave. Start by cooking down the apples in a touch of butter, coconut oil, or water. Once they are tender, add the oats, maple syrup, cinnamon, and liquid. Cook according to package directions or this basic recipe.

If you are instant oats, you will want to cut down the cooking time and the liquid. Use 1/3-1/2 cup of liquid and only cook for 1-1.5 minutes until the oats are tender. Cooking them for too long will result in mushy oats.

Can I make a large batch of this for meal prep?

This recipe is great for meal prep, especially since it tastes great hot or cold. If you are going to make a large batch, you have two options:

• Microwave option: Start by finding a large microwave safe bowl with enough space that the oatmeal won’t bubble over when it cooks. Spray it with cooking spray and plan on 1/2-1 apple per serving. I find you can make up to 4 servings in the microwave without compromising the quality. Cook the apples until they are tender. They may take longer since you are cooking more. Then add the oats, milk, maple syrup, and cinnamon. Stir together and microwave for 4-6 minutes until the oatmeal is tender. Watch it closely to make sure it doesn’t overflow. Cooking time will depend on the strength of your microwave.
• Stovetop option: This is my preferred method for cooking a larger batch of oatmeal. Start by cooking the apples until tender. You can cook them in butter, coconut oil, or just a few tablespoons of water if you don’t want to add any extra fat. Once they are tender, add the remaining ingredients and bring to a simmer. Cook on low for about 5 minutes, stirring often, until tender.
• Overnight oats option: You can also prep this recipe as overnight oats. Cook the apples in the microwave until they are tender. Then add them to a container with oatmeal, milk, maple syrup, and cinnamon. Leave for at least 4 hours in the fridge or overnight. Top with peanut butter. Eat cold, room temperature, or heat up in the microwave.

How long will this last in the fridge?

Once it is cooked, this will last in the fridge for about 4 days. Store it in an airtight container and it can be eaten cold or warmed up. You can also freeze this oatmeal once it is cooked and then reheat in the microwave.

More easy oatmeal recipes

This recipe has been updated with new photos, tips, and recipe ideas.

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