Name: Apple pie oats
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Five ingredients; 3 medium pink lady or other red apples (450g); ⅓ cup (75g) firmly packed brown sugar; ½ teaspoon ground cinnamon; 1⅓ cups (120g) rolled oats; 1 litre (4 cups) vanilla-flavoured almond milk; Staple; 70 grams butter

Tired of the same old boring breakfasts? Cereal just not cutting it anymore but you don’t want to have to put in too much effort, it is breakfast after all then this apple pie oats is the one for you. This recipe only needs 5 ingredients (6 if you count the butter) and 25 minutes to create a wonderfully warming breakfast that is anything but boring. Sweetened with apples and brown sugar with a touch of cinnamon these apple pie oats is like having apple pie for breakfast.

Looking for more porridge breakfasts?

Ingredients

Five ingredients

3 medium pink lady or other red apples (450g)

⅓ cup (75g) firmly packed brown sugar

½ teaspoon ground cinnamon

1⅓ cups (120g) rolled oats

1 litre (4 cups) vanilla-flavoured almond milk

Staple

70 grams butter

Method

1.Cut 2 unpeeled apples crossways into 4 thick slices. Heat 30g butter in a deep, medium frying pan over medium heat; cook apple slices and ¼ cup of brown sugar, turning, for 7 minutes or until caramelised and tender. Remove apples from pan; reserve syrup.

2.Grate remaining unpeeled apple. Return frying pan to medium heat, then add remaining butter, grated apple and cinnamon; cook, stirring, for 2 minutes. Add the oats, remaining brown sugar and 3½ cups (875ml) of the almond milk; bring to the boil. Reduce heat to low; cook, stirring, for 5 minutes or until oats are cooked and mixture has thickened.

3.Spoon oat mixture into bowls; top with apple slices and reserved syrup. Serve with remaining almond milk.

We used an unsweetened vanilla-flavoured almond milk. You could use your favourite milk instead.

Make it six Add coarsely chopped pecans to the caramelised apple mixture for the last 2 minutes of cooking.

Swap it Use regular cow’s milk instead of almond milk; add ¼ teaspoon vanilla extract
to the milk, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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