Apple Pie Oatmeal

I love a really good bowl of oatmeal (i.e. I don't care for commercial instant oatmeal packets). On busy school mornings I opt for homemade instant oatmeal or quick cooking method steel cut oats. Both of these options are hearty (like a good oatmeal aught to be), delicious, and extremely convenient. However, on days I am not working it is an extra special treat to cook oatmeal on the stove.

My two non-negotiables when cooking oatmeal on the stove are using old fashioned rolled oats and milk. Milled flax seed ranks pretty high too. I won't refuse to make oatmeal if I don't have it, but it adds so much depth of flavor. In my opinion, instant oatmeal is good in some recipes, but is rather boring for a bowl of oatmeal. Even on a busy morning I much prefer homemade instant oatmeal to regular quick oats. The addition of milk makes the oatmeal creamy and extra special. If you are making a big batch, you can even use half milk and half water. For an extra special treat I like to use vanilla almond milk. Not only is it extremely healthy, it adds an amazing dessert like flavor to a pot of oatmeal.

If you have never cooked oatmeal in milk, you are in for a treat. If you don't have almond milk, feel free to use whatever milk you prefer. I either use skim milk or almond milk because that is what I normally buy. Switch up the add ins to fit your tastes or just keep it simple. However you choose to embellish your oatmeal, I think you will enjoy using old fashioned rolled oats cooked in milk. The following is one of my favorite combinations.

Apple Pie Oatmeal (serves 1)
1 1/4 C unsweetened vanilla almond milk (or milk of your choice)
1/2-1 small apple, peeled and cut into small chunks
dash of salt
sprinkle of cinnamon
2 packets stevia (or sweetener of your choice: honey, maple syrup, brown sugar, etc.)
3/4 C (-2 T) old fashioned rolled oats*
2 T milled flax seed

Cook almond milk, prepared apples, salt, cinnamon, and stevia until simmering (almost boiling). Stir this mixture off and on to keep the milk from scalding. Stir in the oatmeal and flax seed. Reduce the heat to simmer and cook for a few minutes until mostly thickened, but not pasty. Remove oatmeal from the pan and let sit in a ceramic serving bowl for several minutes to finish thickening and cool enough to eat.

*For quick measuring, I just put some flax seed in the bottom of a measuring cup and put the oats on top.

Do you like to eat old fashioned rolled oats cooked in milk? What is your favorite combination?