Salted (or not) Caramel Apple Oatmeal

One week remains of my first year of teaching! Each year, as my life and career become increasingly more demanding, I worry about how my blog will fit into my schedule. This year, I consistently worked 70-80 hours a week, yet I somehow managed to squeeze in a few hours each weekend to manage this blog . . . So if you’re wondering why I’m not so great at responding to blog comments anymore, that’s why. I’m sorry! I read and appreciate all of them!


Despite my long hours of classroom prep, I remained loyal to this blog. I think that’s quite telling. No matter how stressful my life was, I made this blog a priority. Why? I enjoy it. Yes, it’s a LOT of (more) work, but it’s also gratifying and therapeutic.

This recipe, like many others, has been stumping me for at least a year. How could I make a VEGAN caramel sauce? It’s not that I didn’t know how–there are tons of recipes out there. I just didn’t feel like making it (see above re: 70-80 hours a week)!


Cue caramel-flavored agave! I found this on Amazon. To be honest, it tastes kind of maple-y, so if you want a true caramel experience, I would recommend a different brand…or making it yourself. 😉

That being said, it did taste different than maple syrup, and I felt like I was eating caramel apples. Naturally, I I added salt…because everything is better salted. Well, most things.


If you had some delicious, fresh caramel sauce, what kind of oatmeal would you make?

Salted (or not) Caramel Apple Oatmeal

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/4 cup quick cooking steel-cut oats (I use Country Choice Organic)
  • 1/2 (or all) an apple (I used Fuji)
  • 1/4 tsp vanilla extract
  • pinch of salt
  • caramel sauce and coarse salt for topping

How to make it:

  1. Finely dice or grate apple.
  2. Add milk (I use 1/2 c almond milk and 1/2 c water) to a saucepan over medium heat and add diced apples. Bring it to a low boil and let the apples cook for a minute or two, and then add oats.
  3. Reduce heat to medium low (it should be at a simmer).
  4. Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Drizzle with caramel sauce, add a splash of your milk of choice, and sprinkle on a heavy pinch of coarse salt, if using.


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

10 Responses to Salted (or not) Caramel Apple Oatmeal

  1. Ilona says:

    I just can’t imagine how sweet salt tastes. Yeah, I know – it has no sense, but still…
    I have never eaten salted caramel – maybe it’s the reason.
    Well, salted or not – your oatmeal looks delicious, as usual 🙂

  2. mmiatrifas says:

    I absolutely adore that bowl. The recipe also looks great. Sadly, in my small town caramel agave ceases to be accessible. If I made my own vegan caramel sauce, though, I’d make this oatmeal PLUS a samoas-style chocolate-caramel-coconut oatmeal. Quick question: Why is the measurement for the oats only 1/4 cup instead of 1/2 cup?

  3. Stopping in to say that as a fellow oatmeal lover, I appreciate your blog and the time you put into it! Its really refreshing to see a blog dedicated solely to oatmeal – because oatmeal is the best. Thank you for the beautiful photos, tips, recipes, and inspiration.

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  5. xdestitutex says:

    This oatmeal was f****** awesome!
    salty and sweet are going so well and come together perfectly in this oatmeal.

    I loved it!
    Only thing i would change is replacing the coarse salt with normal salt. ^^

    and: Although this oatmeal needs a bit more salt than you are probably used to put into your oats: be careful! there is a thin line between the right amount and too much. ^^

  6. Christine says:

    I tried this recipe this morning. It was delicious! I used the same kind of caramel agave that you used, and topped the oatmeal with a generous sprinkle of coarse salt. My only change was that I used rolled oats instead of steel cut. I’ve been into your salty-sweet recipes lately. Please do more!

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