Good morning, everybody! One year ago today, I announced on my other blog, Books and Broccoli that I had officially created a blog to host all my oatmeal recipes!
If you look at my recipe archive on this site, they actually go back to December of 2011. These are posts I created on “Books and Broccoli” and transferred over when I created the new site. However, the true birthday of “The Oatmeal Artist” happened on April 15th, 2012. My first post was my beloved Almond Joy Oatmeal, which didn’t get posted until the 21st because it was delayed due to my first kidney stone.
For months, I was thrilled by mild success on Pinterest and Finding Vegan. Getting a comment a few times a month was so exciting! Today, a year later, I’m stunned by my blog’s audience. Each day, I average between 1,500 – 2,500 page views…even when there’s no new post that day! I have 1,700 followers on Pinterest who enthusiastically repin my recipes dozens of times every day. I get at least ten comments a week.
Of course, this is considered pathetic by some blog’s standards (I’m no Smitten Kitchen or Chocolate-Covered Katie), but it still saturates me with pride. It would not be a stretch to say this blog is one of my biggest accomplishments and favorite projects. What you guys need to understand is that I am a “starter.” I “start” projects, and then abandon them two weeks later. This blog continuously rewards me with satisfaction. Three things motivate me: my desire to eat oatmeal 24/7, my competitive nature (I will be the greatest oatmeal blogger OF ALL TIME!), and your wonderful comments! Compared to the aforementioned bloggers, 10 comments a week may be a small amount, but I treasure each of them as if they were each a $50 bill. The comments are easily my favorite part. Please, my lovely readers, keep commenting!
Well, readers, what’s next? I’m happy to let you know that I’m not running out of ideas yet. I still have “The List” on my iPod, and it gets longer every week. I have dozens of ideas for regular stove-top oatmeal, baked oatmeal, toppings for oatmeal, baked goods, overnight oatmeal, and savory oatmeal, and I even have a restaurant review coming your way soon! One year old, still going strong.
And after that lengthy intro…it’s time to share another recipe with you. I’ll keep the description short since I’ve already written a novel. You know the cans of apple pie filling? Stewed apples are kind of like that, sans High Fructose Corn Syrup. Traditionally, people cook them with butter, but I said “Poo on that!” and made it with nothing but water and spices. No HFCS. No added sugar. No butter. Triple win.
What you'll need:
- 1 small apple
- 2 tbsp water
- 1/2 tsp apple pie spice
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp vanilla extract
- 1/4 tsp apple pie spice
- pinch of salt
How to make it:
- Dice apple into 1/2 inch cubes. Dump into saucepan and add 2 tbsp water and apple pie spices. Set to medium low heat.
- When water starts to simmer, stir occasionally. Cook until apples have softened, which will take approximately 6-10 minutes. If all the liquid disappears and your apples aren't cooked, add a teensy bit more at a time.
- When apple has stewed to the right consistency, dump into another bowl and set aside.
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and set heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Once more of the liquid has absorbed, add vanilla extract, apple pie spices, and salt. Add half of the stewed apples. Stir.
- If you'd like to add any extra ingredients (nondairy yogurt, coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with remaining stewed apples, another splash of your milk of choice, and any other additional toppings (shredded coconut, nuts, etc.).
Thank you for reading and supporting my blog, and thank you for celebrating my blog’s birthday with me!