I am happy to welcome Kammie today. She is a such a multifaceted person that I’m not sure where to start. Between working on 2 degrees, her day job at Social Media Marketing agency as a project manager and strategist and being a freelance photographer, I’m not sure where she finds to time to run a website and share her wonderful recipes and her journey with all of us. But I’m happy she does!
Hey there Beyond The Peel readers! My name is Kammie and I am the blogger behind Sensual Appeal, where I share everything that is delicious, mindful, and happy!
Raise your hand if you love Autumn! *raises hand*
Ahh… yes. I love Autumn. It’s, without a doubt, my favorite season. I love the weather – the temperatures are perfect, it’s not too cold and not too warm. The leaves are turning beautiful tones of yellow and red and falling on the ground. It’s also the season for all Fall flavors which includes APPLES.
Apples has always been a favorite Fall ingredient in my household (although we love pumpkin but apples just take the cake for us). We always have a ton of apples around during Autumn and we create many awesome cakes with it. Being that we’re Polish, our traditional reduced-sugar Szarlotka (Polish Apple Pie) has always been a hit and we’ve made several adaptations of it. My mom also loves to bake cakes using apples such as her fabulous Poppy Seed Apple Cake with Chocolate Glaze and her Cinnamon Apple Cake with Chocolate Chips. Both are amazing.
So speaking of Fall flavors… Today I am sharing a wonderful breakfast recipe for you made with apples! And not only that, this recipe is super easy because it only requires a Slow Cooker to do the job.
This Apple Pie Steel Cut Oats are incredibly easy to set up and by the time you wake up in the morning, you will have a house filled with a beautiful apple-cinnamon scent and warm oatmeal ready for you that is not only delicious, but also healthy and vegan!
Slow Cooker Apple Pie Steel Cut Oats
- 3 small apples, peeled and chopped into bite-size pieces
- 1 cup steel cut oats
- 4 cups water
- ¼ cup raisins or dried cherries