Warning: this post briefly discusses my former obsession with healthy eating so with love I suggest you skip it if you are sensitive to this topic.
I am fan of eating oats for breakfast-year round and I have been for as long as I can remember. In college, I microwaved exactly 1/2 cup of quick-cooking oats in water every morning before class and topped it with one banana, and 1/2 tbsp of peanut butter. Instead of sweetening it, I added tons of cinnamon. It was a very utilitarian meal that was tied up in my 20 year old self’s idea of what was healthy and low-calorie. Every morning, the same exact breakfast.
Over time, I’ve changed my diet many times, but oatmeal has remained a staple food. I ruined my oats every morning one summer with bitter and expensive adaptogens. I tried to get on board with savory oats (we have rice for a reason, people!) because I was limiting sugar (even fruit!) for awhile. I won’t get into all the different ways I obsessed over my health over the past 10 years, but suffice it to say that my obsession with healthy eating was anything but healthy. Now I’m just over here trying to intuitively eat plants that will nourish me and taste good. And I wake up every morning craving my old friend oatmeal. (Hello, oat council? Sponsor me please).
In the summer, I usually soak rolled oats in yogurt overnight and top them with fresh or frozen berries and mango. This is a great warm-weather breakfast that’s easy to meal-prep for a busy week. I have a recipe for my favorite Coconut Yogurt Overnight Oats with Sunny Mango Sauce here on my site if you’re interested!
This time of year, however, I am all about hot steel cut oats simmered in coconut milk and seasoned with warming spices. I also meal-prep these oats because I’m not trying to spend an hour cooking steel-cut oats every morning. They reheat beautifully in the microwave or on the stove with an extra splash of milk. My current favorite topping of choice is caramelized apples, also great to prepare ahead of time.
I hope you enjoy this recipe for Spiced Apple Crisp Oatmeal. The oats are cooked in canned coconut milk, so they’re extra creamy and indulgent. Simmered in coconut oil and coconut sugar, the warm caramelized apples are seasoned with warming clove, caradamom, and cinnamon. Finally, a sprinkle of your favorite granola lends the perfect crunch.
Vegan Spiced Apple Crisp Oatmeal
Spiced Apple Crisp Oatmeal is the perfect fall breakfast. Warming spices like cardamom, clove, and cinnamon are cozy and soothing for the colder months while canned coconut milk adds a luscious creaminess to the oats. Seasonal and nourishing, not to mention delicious, this vegan steel-cut oat porridge is a meal-prep friendly breakfast option.
- Cook Time: 60 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
For the oats:
- 1 13.5-oz can of coconut milk
- 2 cups of water
- 1 cup of steel cut oats
- a pinch of sea salt
For the apples:
- 4 small apples
- 2 tbsp coconut oil
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground clove
- 1/2 tsp vanilla extract
- 1 tsp vanilla extract
- your favorite granola
- extra spices, optional
- tahini or almond butter, optional
- In a large pot, bring the coconut milk and water to a boil.
- Add the oats, stir well, reduce the heat to low, and cover.
- Cook for 45-60 minutes or until the oats have thickened, stirring occasionally. If you want a thinner porridge, add a splash of hot water. If you want them thicker, cook for the full 60 minutes.
- While the oats cook, peel and chop or slice your apples.
- Heat the coconut oil in a frying pan over medium heat and add the apples, coconut sugar, maple syrup, and spices. Stir to coat the apples in the sugar and let them cook for 3-4 minutes, stirring occasionally. Cook for longer if you like a softer apple. Remove from heat, add the vanilla extract, and set aside.
- Serve the oats with a scoop of caramelized apples an a handful of granola. Add more spices and a drizzle of nut butter if desired.