Thursday, June 19, 2014

Salted (or not) Caramel Apple Oatmeal

One week remains of my first year of teaching! Each year, as my life and career become increasingly more demanding, I worry about how my blog will fit into my schedule. This year, I consistently worked 70-80 hours a week, yet I somehow managed to squeeze in a few hours each weekend to manage this blog.

...So if you're wondering why I'm not so great at responding to blog comments anymore, that's why. I'm sorry! I read and appreciate all of them!

Despite my long hours of classroom prep, I remained loyal to this blog. I think that's quite telling. No matter how stressful my life was, I made this blog a priority. Why? I enjoy it. Yes, it's a LOT of (more) work, but it's also gratifying and therapeutic.

This recipe, like many others, has been stumping me for at least a year. How could I make a VEGAN caramel sauce? It's not that I didn't know how--there are tons of recipes out there. I just didn't feel like making it (see above re: 70-80 hours a week)!

Cue caramel-flavored agave! I found this on Amazon. To be honest, it tastes kind of maple-y, so if you want a true caramel experience, I would recommend a different brand...or making it yourself. ;)

That being said, it did taste different than maple syrup, and I felt like I was eating caramel apples. Naturally, I I added salt...because everything is better salted. Well, most things.

If you had some delicious, fresh caramel sauce, what kind of oatmeal would you make?

Salted (or not) Caramel Apple Oatmeal

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 8 min
Ingredients (serves 1)
  • 1 cup milk of choice, or water
  • 1/4 cup quick cooking steel-cut oats (I use Country Choice Organic)
  • 1/2 (or all) an apple (I used Fuji)
  • 1/4 tsp vanilla extract
  • pinch of salt
  • caramel sauce and coarse salt for topping
  1. Finely dice apple.
  2. Add milk (I use 1/2 c almond milk and 1/2 c water) to a saucepan over medium heat and add diced apples. Bring it to a low boil and let the apples cook for a minute or two, and then add oats.
  3. Reduce heat to medium low (it should be at a simmer).
  4. Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Drizzle with caramel sauce, add a splash of your milk of choice, and sprinkle on a heavy pinch of coarse salt, if using.
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!


  1. I just can't imagine how sweet salt tastes. Yeah, I know - it has no sense, but still...
    I have never eaten salted caramel - maybe it's the reason.
    Well, salted or not - your oatmeal looks delicious, as usual :)

  2. I absolutely adore that bowl. The recipe also looks great. Sadly, in my small town caramel agave ceases to be accessible. If I made my own vegan caramel sauce, though, I'd make this oatmeal PLUS a samoas-style chocolate-caramel-coconut oatmeal. Quick question: Why is the measurement for the oats only 1/4 cup instead of 1/2 cup?

    1. Note: If I did make my own caramel, I'd use this recipe:

    2. Hey, I live in NYC, and even I just ordered it off Amazon. :)

      The measurement was a mistake. It's supposed to be made with quick cooking steel-cut oats, so one serving is only 1/4 cup. It's fixed now!

  3. Stopping in to say that as a fellow oatmeal lover, I appreciate your blog and the time you put into it! Its really refreshing to see a blog dedicated solely to oatmeal - because oatmeal is the best. Thank you for the beautiful photos, tips, recipes, and inspiration.

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