My grandma makes a killer apple pie. The apple filling reaches the perfect point between firm slices and mush. I don’t want to have to chew my apples when I’m eating pie, but I don’t want to slurp them like applesauce, either. She nails this balance every time.
The extra special twist is that her apples come from her backyard. An apple tree was planted in her yard each time a new grandkid was born. This means my brother, sister, cousins, and I each have our own apple tree. We take great pride in the apples that grow from them. Each time my grandma makes a pie, someone asks, “Whose apples are these?” There was a stretch of time when my tree was the champion, pumping out dozens of apples throughout the harvesting season. My apple tree is a boss.
I have a soft spot in my heart for apple pie. Well, to be honest, I just really love pie (pie > cake).
I feel like all my pie-themed recipes go through similar transformations where they emerge in every form, from stove-top, to baked, to overnight, to steel-cut. I’m sure it’s only a matter of time before you see Pumpkin Pie Oatcakes or Apple Pie Muesli (how would that even work?!).
Apple Pie Steel-Cut Oatmeal
Prep Time: 5 min
Cook Time: 25 min
Ingredients (serves 4)
- 2 cups milk of choice
- 2 cups water (or more milk)
- 1 cup steel cut oats (I use Country Choice Organic)
- 2 or 3 apples
- 1 tbsp flax meal or seeds (optional)
- 1 tsp vanilla extract
- 2 tsp apple pie spice (or 2 tsp cinnamon with two pinches each of nutmeg, allspice, and ginger)
- 1/2 tsp molasses (I use Blackstrap)
- 1/8 tsp salt
- Add milk and water to a large pot over medium heat.
- While you wait, prepare your apples. Dice them into as small of pieces as possible (the smaller the chunks, the more evenly distributed the flavor will be!).
- Once the liquid comes to a boil, add oats, diced apple, and flax. Reduce heat to medium.
- Stir occasionally. After about ten or fifteen minutes, add vanilla extract, apple pie spice, molasses, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to four or five serving bowls. Add a splash of your milk of choice and any other additional toppings (pecans and maple syrup are wonderful).
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