This breakfast is like eating apple pie for breakfast – with a fiber-rich, naturally sweetened twist: Apple Pie Oatmeal loaded with sautéed apples, warming spices, sweet and crunchy pomegranate seeds, and hearty rolled oats. You’ll want to make this cozy breakfast all winter long!

Apples are a pretty underrated superfood. Not only are they accessible and abundant during this time of year, they come in a several sizes, colors, and varieties suitable for various things: eating raw, cooking, baking, turning into applesauce, stewing, and so more!

I love apples for their nutritious benefits and flavor. Apples contain a variety of vitamins and minerals including vitamins C, K, A, E, B1, B2, and B6, potassium, manganese, and copper. They’re also a good source of fiber, and contain pectin, a specific fiber that acts as a prebiotic. Prebiotics are food compounds that our friendly gut bacteria eat. Keeping our gut bacteria snacking on the good things (like prebiotics from apples and other sources) is an easy way to keep our gut healthy and keep homeostasis ticking along.

Little tip: I buy organic apples, as conventional apples are typically one of the most chemical sprayed crops, according to the Environmental Working Group’s Dirty Dozen list. The Dirty Dozen outlines the 12 crops that have the most pesticide residue remaining, as tested by the EWG. According to the EWG, “90 percent of conventional apples had detectable pesticide residues,” and “80 percent of apples tested contained diphenylamine, a pesticide banned in Europe.”

You can find local organic apples at farmer’s markets near you, or at any grocery market. Organic apples are typically slightly more expensive than their conventional counterparts, but very worth it!

Sweet apples are mixed with maple syrup, warming spices, and more goodness to create the dreamiest oatmeal topping. You’ll love how warming and simple this bowl of simple breakfast is!

Apples + warming spices + cozy oatmeal = apple pie for breakfast!

Apple Pie Oatmeal

Serves 1

1/2 cup rolled oats
1 1/2 cups water
1/4 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1 large crisp apple, such as Fuji or Honeycrisp
1 Tbsp. ghee or coconut oil
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 Tbsp. maple syrup
1/4 cup pomegranate seeds, to garnish
Handful pumpkin seeds, to garnish
Nut butter, coconut butter, bee pollen, nuts, etc., to garnish

Directions:

1) Combine rolled oats, water, and sea salt in a medium saucepan on the stove. Bring to a boil, reduce heat to a simmer, and cook for 10-15 minutes, staring frequently, until mixture is thick and creamy. Add in a splash more water to thin, if necessary. Stir in spices.
2) While oats cook, prepare apples. Heat coconut oil or ghee over medium heat in a nonstick skillet. Add in apples and spices and saute for 5 minutes. Stir in maple syrup and cook an additional 5 minutes, or until apples are softened and glazed.
3) Scoop oatmeal into a large bowl and top with apple slices, pomegranate seeds, and other toppings. Enjoy!

Notes:

-Use gluten-free rolled oats if applicable.
-This is the world’s best oatmeal pot from Le Creuset, and my favorite non-stick skillets from Green Pan for sautéing apples and cooking!