Description
Toasting the oats brings out a delicious nuttiness to the oatmeal. The applesauce is really more of a compote, mash it down as much as you like to make it saucier.
Ingredients
For the Oats
- 1 cup rolled oats
- 2 cups whole milk (any milk alternative works great here)
- 1 pinch kosher salt
- 2 tablespoons real maple syrup, add more when serving if you like
- Toasted almonds or pecans, (optional)
For the Vanilla Applesauce
- 1 tablespoon butter
- Pinch of kosher salt
- 4 to 6 (about 2 lbs) Granny Smith or Honeycrisp apples, roughly peeled*, cored, and cut into 1/2-inch chunks
- 1/4 cup brown sugar (or maple syrup is delicious too)
- 1 teaspoon vanilla extract
Instructions
Preheat oven (or toaster oven) to 350°. On a rimmed baking sheet, place the oats, spread evenly about the pan. Toast for 5 to 7 minutes, stirring occasionally, until the oats start to smell fragrant and nutty.
In a medium saucepan, over medium heat add the milk, kosher salt. Bring to a low boil. Add the toasted oats and stir to combine. Continue stirring for about 5 minutes. Then cover the pot, turn off the heat, and let sit for about 5 minutes.
If the oats are soft and creamy, and to your liking (give it a taste!), they are ready to serve. To serve, top with a little more maple syrup, add some toasted almonds or pecan if you like. Leftovers can be kept refrigerated in a sealed container for up to 5 days.