I’ll tell y’all something – I have gotten so behind on cooking for the blog. I realized yesterday afternoon that I had nothing, nothing, to post today. Not a single recipe or photo “in the bin” as I call it. Not one thing to share. I thought for a while that I would have to just skip my usual Friday post, but then I woke up this morning to pouring rain and 40 degrees out and I was craving a bowl of hearty, warm oatmeal. This Apple Pie Oatmeal to be specific. So, I got up, pulled on some comfy pants, made my oatmeal, photographed it, and here we are. A Friday post!
I make our oatmeal these days using the steel-cut type rather than rolled oats. I find them much more satisfying, I think because of the chewiness in them. We really enjoy the traditional brands like McCain but they do take a bit of cooking. 30 to 40 minutes. However, I recently started buying the 3-minute steel-cut oats from Quaker and find them quite good. Although, for me, it takes a bit more than 3 minutes to get tender oatmeal. More like 5 or 6 minutes.
A good bowl of oatmeal will fill me up and keep me going until well beyond lunch time. Even better if it’s mixed with some lovely fruit and nuts. In this version, I’ve used fresh, diced apple, raisins, and pecans. Although you may not include raisins and pecans in your apple pie, they’re a great addition in this delicious bowl of oatmeal.
Bring the water and salt to a boil in a medium saucepan over high heat.
Whisk in the oatmeal. It’s important to whisk it in, otherwise you’ll get little clumps in your cooked oatmeal.
Add the apple, raisins, pecans, and cinnamon. Stir well. Reduce the heat to a simmer and cook 5-6 minutes or until the water is mostly absorbed and the oats are tender.
Serve topped with brown sugar and cream.
Makes 2 servings. All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More oatmeal recipes you might enjoy:
- Maple Cinnamon Oatmeal from Natasha’s Kitchen
- Slow Cooker Banana Nut Oatmeal from The Lemon Bowl
- Coconut Cream Baked Oatmeal from Weelicious
- Peanut Butter and Jelly Oatmeal from The Hungry Housewife
- Apple Cherry Baked Oatmeal from Budget Bytes
What I was up to…
- One year ago: Easy Weekend Breakfast Strata
- Two years ago: Slow Cooker White Beans with Smoked Ham Hocks
- Three years ago: BLT Pizza
- Four years ago: Hash Brown-Omelet Skillets
- Five years ago: Southern Fried Quail
- Six years ago: Toffee Bars (a.k.a. Redneck Toffee)