Description
A creamy and delicious stovetop oatmeal recipe made with rolled oats, almond milk, and sweetened naturally with maple syrup. Topped with warm, cinnamon-spiced honeycrisp apples cooked in coconut oil for a comforting and wholesome breakfast.
Ingredients
Scale
Oatmeal
- 1 cup rolled oats
- 3.5 cups almond milk
- 2 tbsp maple syrup
- 2 tbsp solid coconut oil
- 1 tbsp almond butter
- 1 tsp cinnamon
- pinch salt
Apple Topping
- 2 small honeycrisp apples, peeled and chopped
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 0.5 tsp cinnamon
Instructions
- Cook Oats: In a sauce pot, combine rolled oats and almond milk. Place over medium-high heat and bring to a rolling boil. Once boiling, reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the oatmeal is creamy.
- Add Flavors: Turn off the heat and stir in maple syrup, solid coconut oil, almond butter, cinnamon, and a pinch of salt until fully combined and creamy.
- Prepare Apple Topping: In a separate saucepan over medium heat, melt the coconut oil. Add chopped apples, maple syrup, and cinnamon, and cook for 5-6 minutes, stirring occasionally until the apples soften.
- Serve: Spoon the creamy oatmeal into bowls and top generously with the warm cinnamon apples.
Notes
- Use rolled oats for best texture; quick oats may become mushy.
- Almond milk can be substituted with any other plant-based or dairy milk.
- Adjust maple syrup to taste for sweetness preference.
- Optional toppings include nuts, seeds, or fresh fruit for added texture.
- The apple topping can be prepared ahead and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
