Posts Tagged ‘nutmeg’

This is delicious.  I really have no other words about this than DELICIOUS!  Eat this now.  Here are a few other words:  this is a single serving thingy.  If you have a half-hour to kill and want something besides cereal, try this out.  You won’t be disappointed!

Ingredients (adapted from

  • 1/2 cup quick oats
  • 1 tbsp dark brown sugar
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • dash nutmeg
  • 1/4 tsp vanilla extract
  • 3 tbsp unsweetened applesauce
  • 1/4 cup milk
  • handful of chocolate chips


  1. Combine oats, sugar, cinnamon, nutmeg, and salt in a small bowl.
  2. Add applesauce, milk, vanilla and stir until combined.
  3. Throw in chocolate chips and stir until distributed.
  4. Spoon into a single-serving oven-safe dish.
  5. Bake at 375 degrees F for 20 minutes, or until slightly browned and firm.

French toast is always delicious, and variations with goop on top are often mind-exploding good.  My favorite is bananas and orange juice goop (with a splash of vodka in the goop if you’re feeling adventurous), but I wanted to try something different.  I came into about a billion apples, thanks to my parents wanting me to eat their food while they were on vacation (yay!), and thought apple pie french toast sounded like a perfect way to start using them up.

Apple Pie French Toast (adapted from Closet Cooking)


For the applie pie goop:

  • 1 large granny smith apple, sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 teaspoon flour
  • 1/2 tsp cinnamon
  • 1/4 cup water

For the egg wash:

  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • ground nutmeg (for dusting the wash)
  • 4 slices sourdough bread


  1. Simmer the apples, butter, sugar, flour, cinnamon and water until the apples are tender, about 15-20 minutes.
  2. Mix the eggs, milk and vanilla in a wide dish.  Dust nutmeg on top until surface is covered.
  3. Dip the bread in the egg wash to coat on both sides and fry in a greased pan over medium heat until golden brown, about 3-4 minutes per side.
  4. Re-dust the egg wash with nutmeg after each bread slice.
  5. Serve the french toast covered in the apple pie goop.

The original recipe called for two apples, but that seemed like a lot, so I used one and a half apples.  That was even too much, so I adjusted it to just one large apple.  It really depends on how many apples you want to eat with your french toast.  While maple syrup is still probably my favorite way to eat french toast, I do love messing around with fruit goop and this apple gooey stuff doesn’t disappoint!