In June we moved into a rental house that used to be on a 300 tree apple orchard. The owners took out all but 3 trees that “go with” the house. Needless to say, we have an abundance of apples even with only three trees.
So, I’ve been inspired to create this spiced apple oatmeal to give my belly a warm heartiness that is needed in the fall. Taking a nudge from Diane Sanfillipo’s 21 day sugar detox, I have made some great tasting N’oatmeal.
With the spiced apples in this recipe, you won’t even notice that it’s gluten-free, dairy-free, and sugar-free. Very delicious and very satisfying.
prep time : 15 minutes
cook time: 2 hours on low in a crock pot covered with water
Serving: 5 half-pint ball canning jars
- 4 eggs
- 1 cup almond milk
- 2 teaspoons vanilla
- scant 1/3 cup chia seeds
- scant 1/4 cup almond flour
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 4 firm medium apples, cubed, seeds and stem removed
In a medium bowl beat eggs, almond milk, and vanilla. Add chia seeds and almond flour. Mix well. In a large bowl mix cinnamon, nutmeg, and allspice. Lightly toss apples in spice mixture until the apples are covered. Fold apples into egg mixture. Pour into jars and close and seal lids.
Place sealed jars in crock pot and cover completely with water. Then cover the crock pot and cook on low for two hours. Viola! deliciousness in a jar!