Leaves begin to shift from verdant hues to the gilded red and amber shades of September. The air is sharp with the cool sun of the year’s final months. The nights seep more quickly into the days and there is a palpable electricity in the air. It’s Fall my friends!
Not now of course, that isn’t until September 22nd to be exact. Also, not here. In southern California, specifically The San Fernando Valley where I reside, it is summer for a few months more still. I’ve been told that I can expect triple digits well into October. Excuse me while I lament my misfortune of living in the absolute wrong part of the country. Also, if you live in a state with seasons and would like a houseguest for a few weeks who is vey neat and can cook, please send word. I’d love to get away.
That being said, if you aren’t already irritatingly aware…I am obsessed with fall. Going beyond my affinity for cold weather, fall means moody skies, rich indulgent dishes, and abandoning the ideal of maintaining a summer bod. With fall comes my most celebrated of holidays, Halloween. I revere this day above even my own day of birth. To me the season brings cold weather, comfort food, pumpkins, all things spiced, and hot cocktails. Even though I live in a part of the country that exhibits minimal shifts in between seasons, it is still my favorite time of year.
That being said, I decided to launch into fall early this week in blatant disrespect of the end of summer—much to the exasperation of many of my close friends—and make a fall inspired breakfast treat. Salted caramel bourbon oatmeal with toasted walnuts and cinnamon spiced apples. Fall for breakfast anyone?!
Cinnamon, ginger, caramel, and sugar balanced with a bit of salt and bourbon makes for a delicious and festive morning meal that will launch you into that those fall feelings no matter what time of year it is.
The salted caramel sauce was adapted from Sally’s Baking Addiction. I simply added a bit of bourbon to the recipe…because bourbon. It’s the perfect sweet treat to have on hand during this time of year and can be added to a great number of fall recipes. Or you can just eat it spoonful by indulgent spoonful… I added just enough caramel to the oatmeal to give it a bit of sweetness—you can always serve the oatmeal with an extra caramel drizzle if desired.
Another key element to this recipe is the addition of fresh orange zest. This bright, fragrant, citrusy addition is something my sister D’yannah always includes in her oatmeal and it really makes all the difference! Also, for the apples instead of refined sugar I used Sweet Revenge’s Coconut Flower Nectar, a healthy sugar alternative and a new favorite of mine!
The result was a sweet, spiced, and subtly salty breakfast that brought me right into an autumnal mentality! What are some of your go to fall flavors? What is your favorite way to spice up breakfast during this time of year? Leave comments below!
- For the Oatmeal
- 2 cups old fashioned oats (not the quick-cook kind)
- 3 ½ cups almond milk
- 2 tsp. grated orange zest
- 1 tsp. vanilla extract
- Pinch salt
- ½ cup Salted Caramel, plus more for serving
- 1 cup toasted walnuts
- For the Apples
- 2 Granny Smith Apples, sliced about ½ an inch thick
- Juice from 1 small lemon
- ½ tsp. cinnamon
- ¼ cup Sweet Revenge Coconut Flower Nectar
- ¼ tsp. ground ginger
- Pinch salt
- Pinch nutmeg
- 2 Tbsp. unsalted butter
- Make the Oatmeal
- Bring almond milk and salt to a boil.
- Add in oatmeal, vanilla extract, and caramel.
- Cook for about 5 minutes, stirring occasionally.
- Turn off the heat and add in orange zest.
- Toast walnuts in a small non-stick skillet over medium hear for a couple minutes, being sure to toast on all sides. Keep an eye on them, they burn easy.
- Meanwhile Make the Apples
- Combine apples, lemon juice, cinnamon, Coconut Granules, ginger, salt, and nutmeg in a large bowl and mix to combine.
- Melt butter in a skillet over medium heat.
- Add in apple mixture and sauté until apples are tender, stirring occasionally. About 3-5 minutes, depending on the width of your apple slices.
- Serve apples over hot oatmeal with an extra drizzle of caramel, toasted walnuts, and a bit more orange zest if desired!