Oatmeal season is here and I’m loving every minute. A hot, creamy bowl of oats is one of the most comforting, cosy breakfasts in the world they never get old. I’m snuggling up with a bowl and giant cup of coffee every morning. As apple season is in full swing, it seemed only right to create an Autumnal twist on my porridge with this classic, spiced apple pie oats!
Thick, creamy and warming, this cinnamon infused porridge is getting whipped up almost daily. If you’re lucky enough to have an apple tree or know somebody with one, stock up on as many as you can and make some homemade apple sauce to use in this dish (check notes below for the recipe).
My neighbour has a huge apple tree and doesn’t use any of them at all. I can’t bear waste so quickly filled up a big box and rushed back home to make apple sauce. It takes literally minutes to prepare and the taste is so much better than shop bought. You can use any apples you like, I used a mix of my neighbour’s cooking apples and eating apples from my little tree for sweet and sharp flavours.
I’ve blended these oats to make for a smooth, super creamy texture, but you can skip this step if you like. The base consists of oats and Provamel Almond Unsweetened drink. This tasty drink is organic, sugars free and low in saturated fat The almonds used in the drink are also sourced from Europe, which is really important to me as I like to make sure anything I buy hasn’t travelled too far to get to me. Another great reason for using apples from my neighbour!
I added chia seeds in here too – which I almost always add to oats. Not only are they a wonderful way to thicken oatmeal, but they provide fibre and omega 3 fatty acids. I have to be in the mood for chia pudding, so using them like this and blending with oats is a great way to enjoy all the benefits without that distinctive chia pudding texture.
You can make this oatmeal as overnight oats and blend in the morning to save time if you prefer, or don’t blend them and just grab and go!
I topped this oatmeal with quick sautéed apple, crunchy homemade granola and maple syrup. This simple mix is a moreish combination of textures and flavours which balance out perfectly with every spoonful!
Of course, oatmeal is endlessly versatile, so feel free to add your own twist with your favourite spices and fruits. Raisins are always a welcome addition, especially if you’re soaking these overnight, as they’re all plump and juicy in the morning.
You’ll love these oats, they’re –
- Easy to prepare
- Delicious hot or cold
- Naturally sweet
I hope you enjoy this recipe, friends! If you make it, or have any comments at all, I’d love to hear from you below! If you fancy taking a snap of your creation, please upload it to Instagram and tag me @bos.kitchen.
This post is sponsored by Provamel, all opinions are my own.
- 1.5 cup oats (or gluten free oats)
- 1.5 cup Provamel Almond Unsweetened drink
- 1.5 cup water
- 3 tbsp chia seeds
- 3 star anise
- ½ tsp ginger
- 2 tsp cinnamon
- ½ cup applesauce (or grated apple)
- 1 apple, finely chopped
- 1 tsp cinnamon
- 2 tbsp water
- ½ cup granola
- ¼ cup maple syrup
- Add all oatmeal ingredients to a saucepan and bring to a boil. Turn down to a gentle simmer and cook for 5-10 minutes, until thick. *If you are preparing the night before, add ingredients to a large jar or bowl and set aside in the fridge. Cook in the morning, or enjoy cold.
- To prepare sautéed apples, add apples, cinnamon and water to a small frying pan. Heat over a low heat for 5 minutes, stirring gently.
- Remove star anise and add oatmeal to a blender and process for 1 minute until smooth. Top with granola, sautéed apples and maple syrup.
*To make apple sauce, chop 4-5 large apples and add to a saucepan with the juice of a lemon and 4 tbsp of water. Bring to the boil and simmer for 15-20 minutes, until thick and pulpy. I prefer my apple sauce chunky, but if you’d like it smooth pulse in a blender for 30 seconds. Keep in a clean, sterilised jar in the fridge for up to a week.