Prep 5 mins
Cook 10 mins
We had a major snowstorm here this morning and I knew that this would be a perfect opportunity for me to make something great for breakfast. I had a few things that I wanted to use in the pantry and wahla! Apple Pie Oatmeal..., note this would be great with cherry too... UPDATE: After seeing the review, I realized I forgot to note that I had used Old fashioned toasted oats, not quick oats....I have adjusted for quick oats.
- 354.88 ml milk
- 236.59 ml water
- 591.47 ml oats
- 236.59 ml dark brown sugar or 236.59 ml light brown sugar
- 7.39 ml vanilla
- 118.29 ml sugar
- 595.33 g can apple pie filling
- Mix water and milk in large saucepan until boiling.
- Add oats and stir on medium until thick.
- In another bowl, mix brown sugar, vanilla, sugar.
- Add pie filling and stir until well mixed.
- Add filling mixture to oats and stir occasionally until heated through.
- Serve warm with or without milk.
I'm so sorry, I wanted to love this recipe, but I think it needs some major tweaking on the ingredient amounts. I was only able to justify three stars because the fixes to make this a great recipe are very simple, and don't require using any additional ingredients. I chose this recipe because I love apples and oatmeal, but I didn't look closely at the amounts of sugar and vanilla until I was in the middle of making this. I knew that 2 1/2 cups of sugars was way too much right off the bat (that would be too much even if I wasn't adding presweetened apple pie filling too), so I only added one cup of the brown sugar and no white sugar. I have an insane sweet tooth, so it's rare that anything is too sweet for me, but this definitely was (even with the reduced amount of sugar). I also found the amount of vanilla as written to be much too overpowering. I was tasting vanilla extract instead of appley oatmeal with the essence of vanilla. I definitely want to try this again, but next time I will only add 1 tsp of vanilla and 1/4 cup of brown sugar. I think I would love this with different amounts of sugar and vanilla, but as written, it just doesn't work for me. No disrespect to the chef, but I think that a lot of people who might like trying this type of recipe are going to pass this one over because of the amount of sugar in it. Thanks for posting, though. Made for PAC Fall 08