I grew up eating apple pie. In the summer, my family and I would head to Vernon, British Columbia, in the heart of the Okanagan valley, to visit my mom's parents. Baba and Dido -- Ukrainian for grandmother and grandfather respectively -- would be waiting with open arms to welcome us to their home. What I really remember about this time is the abundance of food. Garden produce was plenty. Fresh delights in the summer garden included cucumbers, tomatoes, peas, carrots, and more. Everything, it seemed, but not apples... yet.
So how is this a post about apple pie?
For the most part, we also grew what my grandparents did on our acreage land just outside of Edmonton, Alberta but we did not have the climate like the BC interior to grow apples. When fall came while we were back in school, my grandparent's humble collection of fruit trees came to life bearing their juicy goodness. But the yield wasn't enough! Off they went to hand pick bushels of apples in local orchards. Arrangements were then made to have boxes of apples delivered to us in Alberta. One way to preserve these apples was to make dozens of apple pie. They were frozen so that we could enjoy throughout the winter. Yum, apple pie...
It's winter as I write, reminding me of those apple pies we ate this time of year. I took to looking for a way to recapture the taste as a breakfast meal. It was perfect timing when I received a parcel from Splendor Garden a company I very much admire. Not only do I appreciate the health and goodness of their products, I love that the company is supporting Food Banks Canada as well. It is a privilege to be working with them; it was easy to create a nutritious breakfast pudding using their supplied oats and spices.
The apple pie spice blend includes cinnamon, ginger, nutmeg, lemon peel, cloves, and fenugreek. A particularly wonderful combination to offer antioxidant and anti-inflammatory properties and, in some, lower blood sugar levels. The nutritive benefits of oats are worth repeating: fiber, great for cardiovascular, immune, and digestive health; vitamins; organic and gluten-free plant protein, offers satiation and easier-to-digest tissue building strength. The greek yogurt gives you more protein and other minerals to support energy levels and gut health. Modest amounts of pure maple syrup, pure apple juice, and (optional) pure maple sugar provide just the right amount of sweetness. Apple pie for breakfast!
If you have about 15 minutes create this in the morning it is to be eaten. If you'd rather, prepare this "pudding" the night before adding the apples, maple syrup, and reserved apple pie spice and oats mixture. It'll also help to soften the oats up more.
I relish my food past with every mouthful I take in the present. Will you come to the orchard, garden, and field with me?
What's your food story? #urfoodstory
- ½ cup Splendor Garden gluten-free quick oats
- ½ tsp Splendor Garden apple pie spice (or sub cinnamon)
- ¼ tsp (optional) pure maple sugar (or raw sugar)
- ¼ cup pure apple juice
- ½ cup greek yogurt
- ¼ to ½ organic apple, chopped
- Drizzle of maple syrup, to taste
- Blend oats, spice, sugar in a grinder.
- Combine ¾ of it with the greek yogurt and apple juice to make the pudding. You could refrigerate at this point to soften the oats. Stir again before next step.
- Place the pudding mixture in a container and top with apple slices then the remainder of oat mixture. Drizzle maple syrup over top. Serves 1 large portion but easily makes 2 for smaller appetites.
- Note: you could combine the oat and yogurt mixture the night before to soften the oats if you don't have access to a grinder