Apple Pie Oatmeal – creamy oatmeal flavored with cinnamon and vanilla extract, topped with apples sautéed in brown sugar caramel sauce! My favorite oatmeal recipe to make!
Alright everybody. Get out your sweatpants.
Jk guys, we’re making oatmeal here, so we’re being healthy! Which means I can top said healthy oatmeal with apples sauteed in caramel…hey, we’re all about balance!
As I’m writing this post, I’m also editing the video for this recipe, the dishwasher is on, the washing machine is on, I’m in full fledged multi-tasking mode.
Anyways, back to the good stuff – this oatmeal. We’re going to start by making basic oatmeal, boiling some milk/water, adding oats, and cooking on the stove top until they’re creamy and cooked through. But we’re going to add some key delicious ingredients –
- Brown sugar (of course, who do you think I am?!)
- Salt (just a pinch, to bring out the flavor)
- Vanilla extract (mmm, yum)
- Cinnamon (you can’t have apple pie without cinnamon!)
Then, while that’s cooking, we’re going to do a quick saute of some diced apples, and then we’re going to simmer the apples in a suuuper simple caramel sauce mixture!
This recipe is sweet, comforting, and actually not too terrible on the waistband. It’s perfect for a rainy weekend morning…skip the eggs and put this recipe on your list!
Apple Pie Oatmeal
- Serves 2
- For the oatmeal –
- 2 cups milk (any kind of milk is fine, I’ve used 1%, 2%, almond milk – I also normally do half milk and half water)
- 1 cup quick-cooking oats
- Pinch of salt
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Splash of vanilla extract
For the apples –
- 1 tablespoon butter
- 1 small granny smith apple, peeled and diced into 1/2 inch cubes
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Splash of vanilla extract
- Bring the milk (or milk and water) to a boil and a medium sized saucepan. Once boiling, add in the oats, salt, and cinnamon. Allow to cook for 5-6 minutes over medium-low heat, or until thick and creamy. Mix in the brown sugar. Take the saucepan off the heat, and add a splash of vanilla extract. Set aside (the oatmeal will thicken as it cools, you can add more milk before serving or make the oatmeal before the apples)
- To make the sauteed apples – melt the butter in a small saute pan over medium heat. Add in the diced apples, and let cook until light golden and almost tender, 4 or 5 minutes. Dissolve cornstarch in the water in a small bowl, and pour into the skillet. Add in the brown sugar and the ground cinnamon. Lower the heat, and add in a splash of vanilla extract. If the caramel sauce looks too thick to you, feel free to add in another couple tablespoons of water.
- To serve – place the oatmeal into a small bowl and generously top with the sauteed apples. Serve immediately.
- Substitutions – you may use rolled oats instead of quick-cooking oats, just be sure to cook them longer (mine normally take about 15 minutes). White sugar instead of brown sugar is perfectly fine for the oatmeal, though I really do like the brown sugar for the caramel sauce.