Entries in Apples (6)
I love looking forward to weekend mornings because it often means that we get to enjoy something different for breakfast. A bowl of cold cereal or a smoothie just isn't going to cut it. Enter a good old-fashioned bowl of hot steel-cut oats.
Steel-cut oatmeal is currently one of my favourite's to have on the weekend. I'm smitten with them. They fill the house with a mouth watering aroma, and this recipe in particular is reminiscent of a fresh baked apple pie!
This is a stove top version. In this recipe the oats get simmered with cinnamon and nutmeg. Apples get sauted with the same warming spices and a touch of succanat for that apple pie filling sweetness.
The fixings are what really turns a bland bowl of oats into something fantastic. And although oatmeal is already part of my weekday morning breakfast routine, this bowl with it's warming apple pie spices and cinnamon sugar apples makes for a lovely lazy weekend breakfast or brunch. Not to mention it's comforting on even the coldest of mornings.
I really love this bowl! It's thick, creamy, hot and full of apple pie flavour. I usually add a tablespoon or two of almond butter for healthy fats and extra protein. For these photos I sprinkled a bit of succanat over the oats, which I highly recommend.
Oats are a good source of fiber and will help keep you feeling fuller longer and oh so satisfied; just another thing to love about a great bowl of porridge.
Apple Pie Steel Cut Oatmeal vegan, gluten-free, vegetarian | serves 4
- 1 cup steel cut oats
- 3 cups water, plus extra for the apples
- 1 1/2 tsp cinnamon, divided
- 1/2 tsp nutmeg, divided
- 2 tbsp sucanat (or other unrefined sugar)
- 2 apples, cored and chopped
- Bring 3 cups of water to a boil; stir in the oats, 1 teaspoon of cinnamon and 1/4 tsp nutmeg. Return to a boil, stir, reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally until the water is absorbed and oats are tender.
- While the oats are cooking, prepare the apples. In a skillet over medium heat add the chopped apples, 1/2 tsp of cinnamon, 1/4 tsp nutmeg, and 2 tbsp sucanat, and just enough water to cover. Let the apples cook for 8-10 minutes until fork tender. If the pan gets too dry add a splash more water until they are softened and the water has cooked away. Remove from heat.
- Spoon oats into bowls and divide cinnamon sugar apples between each one. Add any additional toppings if desired. Some of my favourties include: nut butters, granola, berries, maple syrup or honey, flaxseed, sliced bananas, milk, raisins and dried cranberries.
- Keep leftovers in the refrigerator for quick breakfasts. Oats can be made ahead of time. Just reheat with a little added milk or water, stir and serve! Leftover's will keep for up to one week.
Nutritional Information: (does not include additional toppings)
Serving Size: 1 cup cooked oats + about 1/2 cup apples Calories: 144 Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Carbohydrates: 31g Sugar: 14g Fiber: 5g Protein: 3g
You know what that means? We're half way to the weekend, so Happy hump day!
If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.
You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.
I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.
Of course they also double up nicely as a sweet ending to a meal.
These bars will serve you well on day hikes, long drives, and early mornings.
Using toasty nuts in this recipe really add to the flavour of these bars.
They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.
Adapted from: Eat Clean Diet Cookbook.
No-Bake Fruit n' Nut Breakfast Bars gluten-free, vegan option Yield: 9 bars
- 1/2 cup raw, unsalted slivered almonds
- 1/2 cup pecans
- 1/4 cup coconut butter
- 1/2 cup natural smooth almond butter
- 2 tbsp blackstrap molasses
- 1 tsp honey, or brown rice syrup/ agave nectar
- pinch sea salt
- 1 tsp pure vanilla extract
- 1 1/2 tsp matcha green tea powder
- 1/4 cup sesame seeds
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apple
- Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
- Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
- In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
- Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
- Stir in dried cranberries and chopped dried apple.
- Press into a 8"x4" baking pan.
- Let the dough set in the refrigerator for half an hour.
- Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.