Easy Apple Pie Oatmeal. Vegan. Gluten Free.
Happy Hump Day! We managed to make it out unscathed from Juno the massive snowstorm that hit Long Island and New England. I think we got 4 inches or so over two days. Schools were delayed and schedules were disrupted. Today, finally, expecting to get back to normal and my youngest came down with a raging case of the flu. I should’ve known with her being away all last weekend for a church retreat and just everyone being sick that it would happen. AND my oldest has laryngitis. Fun times! It’s winter… what more would I expect.
We just returned from the pediatrician and got a dose of Tamiflu. She is off to bed and I’m bleaching my house and blogging. My scheduled post has been postponed as it’s still marinating and I plan to make it shortly and have it posted tomorrow. This post has been my dinner over the past few nights. I’m typically not starving by dinner for some reason and I’m always craving something warm. This bowl is just heavenly and comforting when the winds are whipping and the temps are nasty. It is easily prepared and would make the perfect breakfast, snack or even dinner when you don’t feel like making anything huge.
Ingredients:
1/2 cup of Bob’s Redmill gluten free rolled oats
3/4 cup of almond or cashew milk (unsweetened vanilla)
1 apple (small) washed and diced (I like Fugi or Honeycrisp)
1 teaspoon flaxseed meal
1/2 teaspoon of ground cinnamon
1 teaspoon of maple syrup
1 teaspoon of vanilla extract
1/8 teaspoon nutmeg
Directions:
Over medium heat, add your mix and oats to a small saucepan. Start whisking to combine. Once it starts boiling, I turn the flame down to a simmer. Add your other ingredients and whisk. The oats will take about 2-3 minutes or so to cook. If your mixture is too dense, just add additional milk to achieve the consistency you prefer. Serve immediately.
Optional toppings:
Nuts – walnuts or almonds are my favorite
Maple syrup
Cinnamon
Raisins
Dried fruit
Nut butter
I was happy to get to the gym post snow delay yesterday for my scheduled run. Today, I got up early and got my run and weight training in at the gym early but forgot my iPhone. I came home to do some planks and stretching before heading off to the peds office. Recap for the week thus far:
Sunday: 16 miles
Monday: Rest day
Tuesday: 5 miles
Wednesday: 3.25 miles of speed work and then weights/core
I have 3 days left in the month. I have two 5 milers left and my long run. My long run is up in the air as I have to pick the best weather day to do that – Sunday looks like the winner at this point. My miles for the month are above where I expected so all is good there. My knee is still sore but lots of foam rolling and ice happening here with fingers crossed.
Happy Wednesday! And prayers and thoughts for our NY and New England friends.
~oxo
— Knead to Cook