What better way to warm up on a cold, fall morning than with a nourishing bowl of oatmeal.
It is super easy, filling and oozes fall flavors.
For the oatmeal:
2 cups of water
1 cup of gluten free oats, I used Bob’s Red Mill
Pinch of salt
Splash of your favorite vegan egg nog, I used So Delicious
For the baked apples:
2 medium to large apples, honeycrisp work best, McIntosh seem to get too mushy
About 4 generous shakes of pumpkin spice
Splash of water
Boil the water with the salt
When bubbling, add the oats and simmer for 5 minutes
Peel the apples and slice into small, bite sized chunks
Place chopped apples in a bowl and sprinkle generously with pumpkin spice
Stir to coat each piece with an even amount of spice
Add to a medium sized pot and cook over a low heat
Continuously stir and keep an eye on the apples to prevent burning, if sticking add a splash of water
The apples will start to release their sugars and moisture to make the apples sweet and sticky.
Cook for about 15-20 minutes
Spoon the cooked oatmeal in a bowl, stir in the splash of egg nog
Scoop a generous amount of baked apples onto the oatmeal and enjoy!
To be extra fancy serve in a whole baked apple and sprinkle pumpkin spice on top!