One bowl of maple-apple oatmeal topped with sautéed apple pieces, maple syrup, granola and coarse salt.
A few weeks ago, I was going for an afternoon walk when it began to rain. Determined to prove that I wouldn’t let a little rain ruin my day, I continued walking. And it continued raining – and gradually became heavier as I moved further and further away from the dry comfort of my apartment.
As I walked through the park, I saw a woman sitting on the ground. In her wedding dress. She was holding a perfect bouquet of pink and purple roses. And I just couldn’t help but wonder, ‘What’s her story?’ Also, ‘What’s going to happen to that beautiful dress?!’ I was feeling far too shy to actually go and ask her, so you’ll have to use your imagination to work out why she was there.
Maybe she was abandoned at the altar. Maybe she abandoned her fiancée. Or maybe she’s just waiting for the photographer to take some really post-modern wedding photos.
Anyway, this story has absolutely nothing to do with Salted Maple Apple Oatmeal. Or does it? I’m sure these two things can be linked using Six Degrees of Kevin Bacon-style logic.
Let’s see: The woman was sitting on the ground in her wedding dress on a rainy day. She was probably sitting there due to an unexpected catastrophe and serious change of plans. Apollo 13 was all about an unexpected catastrophe and change of plans. Kevin Bacon was in the movie Apollo 13. Bacon, the food, is often part of a salty-sweet combination (e.g. maple-glazed bacon, or pancakes with bacon and maple syrup). Today’s recipe for Salted Maple Apple Oatmeal is also a salty-sweet combination and uses maple syrup which, as I just mentioned, is often poured on/over bacon.
Ta da! These two things are totally connected – and Kevin Bacon managed to be a part of the connection as well. He’s clearly one of the world’s most useful people.
So about this oatmeal. I was innocently thinking about caramel apples for some reason, when this oatmeal hit me. At first I was going to cook the apple topping in some sort of caramel mixture, but then I thought of using maple syrup instead. After all, maple syrup is nothing short of liquid gold. Plus, it meant I didn’t need to use refined sugar. And the pinch of coarse salt makes everything that much more exciting.
Have you tried salted maple before? Do you like it? (I hope you do!)
This post was updated (with new pictures) in March 2016.
- 1 cup almond milk
- ½ cup rolled oats
- Pinch of salt
- ½ apple, diced
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
- ½ apple, diced
- Pinch of ground cinnamon
- 1 teaspoon maple butter (optional)
- ½ - 1 tablespoon maple syrup
- Maple syrup
- Granola or chopped nuts
- Pinch of coarse salt
- Oatmeal: In a saucepan, bring the almond milk to a boil, and then turn down the heat to medium. Add the rolled oats and salt, and stir well.
- Stir in the diced apple half. Add the cinnamon, vanilla extract and maple extract.
- Maple-Apple Compote: Meanwhile, preheat a small skillet over medium-high heat. Grease the skillet with cooking oil spray, and then add the diced apple half, cinnamon and maple butter (if using). Cook the apple for 3 – 5 minutes, or until softened. Pour in the maple syrup.
- Keep an eye on the oatmeal. When the oats have absorbed the liquid and are creamy, transfer the oatmeal to a bowl. Top with the maple-apple compote, as well as some additional maple syrup, granola (or chopped nuts) and a good pinch of coarse salt.
To avoid using an extra skillet, you can cook the apple in the saucepan before making the oatmeal. Heat ½ - 1 tablespoon of maple syrup, 1 teaspoon of maple butter and a pinch of ground cinnamon in the saucepan. Add the apple (both halves), and cook for 3 – 5 minutes, or until softened. If the mixture becomes too dry, add a splash of water.
Transfer the cooked apple to a bowl, and then cook the oatmeal in the same saucepan. Instead of adding the diced apple half in Step 2, stir in most of the cooked apples, saving some pieces for a topping.
Inspired by Oatgasm and The Oatmeal Artist