My college breakfast staple was rolled oats with apples and cinnamon. It was super basic, super cheap, and easy! So, naturally, I served it to Janey when she came to visit. One day, I was driving her home after she ate oatmeal and she got car sick. From then on, she was convinced she didn’t like oatmeal (and who can blame her!).
Then, randomly, early last year, she told me that she made up her mind she is going to like oatmeal. I ran with it and added everything I could think of! Ever since then, we have been creating new oatmeal variations each week from cherry almond to caramel apple. In an effort to make it creamy, I added goat cheese and we coined the term “goatmeal”. (Ok, so the term already exists but it’s actual meal to serve to goats…so it basically doesn’t count). That brings me to today, a delicious goatmeal option with a healthy caramel sauce. Trust us on this one. It’s good! My favorite part might be that it's all ready with just one pot-- like this dutch oven!
I like to store them in individual containers like these from Amazon. That way, I have a ready to eat option every morning! It makes about 10, ½ cup servings.
Caramel Apple Oatmeal
- Dutch Oven or Large Pot
- Airtight containers for storage
- Food Processor
- Measuring cups and spoons
- 3 apples chopped
- dash of salt
- 1 teaspoon cinnamon
- 3 cups of water
- 2 cups steel cut oats
- ¼ cup chia seeds
- 1 teaspoon butter extract
- 1 Tablespoon Vanilla
- 1-2 cups water more depending on thickness
- 4 oz goat cheese
- ¼ cup protein powder optional
- add 1 more cup of water as needed
- For the caramel sauce:
- 18 Medjool dates pitted
- 2 Tablespoons almond butter
- 1 cup water
- In a large pot over medium high heat, simmer 3 chopped apples, dash of salt, 1 teaspoon cinnamon, and 3 cups of water for 10 minutes.
- Add 2 cups steel cut oats, ¼ cup chia seeds and turn off heat.
- Add 1 teaspoon butter extract, 1 Tablespoon Vanilla, and 1-2 cups water more depending on thickness.
- Add 4 oz goat cheese and stir until melted.
- Add ¼ cup protein powder (optional) and 1 more cup of water as needed
- Store in an airtight container in the refrigerator for 1-2 weeks. To reheat: spoon a serving from the container, add ½ cup water or milk, and reheat in microwave for 30-45 seconds or until warm.
- For the caramel sauce: In a good food processor, combine 18 Medjool dates (pitted), 2 Tablespoons almond butter, and 1 cup water. Blend until smooth.
- Top oatmeal with sauce before serving.
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