Apple Pie Oatmeal

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It's a new year, the holiday's and all the non-stop eating that goes along with them have past. Fresh starts and resolutions abound. Eat more veggies, get more exercise, lose a few pounds ...Sound familiar? While all of those sound like perfectly wonderful things to strive for, I can't help craving comfort food when it's cold outside. On these wintry days, I crave hearty, stick to your ribs, kinds of foods. Rich hearty comfort foods and eating healthy don't usually have much in common. This apple pie oatmeal has the best of both worlds. It's a hearty, warm, comforting meal that's packed with all the goodness of oatmeal and apples. Isn't it great when you can have your cake (or apple pie) and eat it too!

Apple Pie Oatmeal

Ingredients:
2 large tart apples
1 1/2 tablespoons butter
1 tablespoon brown sugar (or substitute Stevia or Stevia in the Raw)
2 tablespoons maple syrup (or use honey, or just more brown sugar)
1/2 teaspoon ground cinnamon
Pinch ground nutmeg

Pinch of ground ginger
a large squeeze of fresh lemon juice, about a teaspoon or so
1/8 cup water

Cooked oatmeal. (I use steel cut oatmeal because I like the flavor and texture but  use whatever oatmeal you prefer.)

Method:

Core the apples and chop into small 1/2 inch pieces. In a skillet over medium heat, add the butter. When the butter is melted, add the brown sugar, cinnamon, nutmeg, lemon, apples and water. Let cook for about 5-10 minutes or until all the apples are soft and tender. 

The apples can be made in advance and stored in an air-tight container in the refrigerator for a couple of weeks.

 

To serve: I like to stir a spoonful or two (depending on how many servings of oatmeal I'm making) of the apples into the oatmeal when it's finished cooking then I divide oatmeal into bowls and serve with a dopple of apples on top. 

I suggest making a double recipe of the apples and keeping them in the fridge. This way on those busy mornings, you'll still have time for a bowl of apple pie oatmeal.

The apples are also delicious mixed into yogurt, on top of pancakes, baked into puff pastry for a quick dessert, or even served along with pork.