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For the apple pie filling, place apple chunks into a large saucepan over medium heat. Add the sugar, cinnamon, and salt and stir to combine. Let the apples cook down, uncovered, for about 30 minutes, stirring occasionally.
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Once the apples are soft, and the liquid has cooked off, stir in the vanilla extract and set aside 1 cup of the mixture for the oatmeal. Save the rest for another time (see note).
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3
For the oatmeal, place the water, milk, apple pie filling, cinnamon and nutmeg in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the rolled oats and simmer over medium-low heat for about 8 minutes, or until oatmeal reaches your desired thickness.
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Enjoy hot with a few slices of fresh apple, chopped pecans, and a drizzle of milk, for garnish. You can also check the sweetness at this point to see if you want some brown sugar.
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Notes:
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1. To make it gluten-free, make sure you use gluten-free rolled oats.
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2. To make it vegan, use almond milk as your milk of choice.
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3. The apple pie filling yields 2 cups and lasts for up to 2 weeks in the fridge. I don't peel the apples to give the sauce a nice red colour and find making the apple filling the night before saves time for the morning.
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4. To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.
