Description
A creamy and comforting stovetop oatmeal recipe made with almond milk, sweetened naturally with maple syrup and spiced with cinnamon, topped with soft honeycrisp apples cooked in coconut oil and maple syrup for a delicious 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
- 1/2 tsp cinnamon
Instructions
- Cook oats: In a sauce pot, combine the rolled oats and almond milk. Turn the heat to medium-high and bring the mixture to a rolling boil.
- Simmer oats: Once boiling, reduce the heat to medium and stir occasionally. Let cook for 15 minutes or until the oatmeal becomes creamy and thickened, then turn off the heat.
- Add flavorings: Stir in the maple syrup, solid coconut oil, almond butter, cinnamon, and a pinch of salt until everything is well combined and very creamy.
- Prepare apple topping: In a separate sauce pan over medium heat, melt the coconut oil. Add the peeled and chopped apples, maple syrup, and cinnamon. Stir with a spatula and cook for 6 minutes or until the apples have softened.
- Serve: Divide the creamy oatmeal into bowls and top with the warm cinnamon apples for a delicious breakfast.
Notes
- Use rolled oats for the best creamy texture; quick oats may become too mushy.
- For a nut-free version, replace almond butter with sunflower seed butter.
- Adjust maple syrup amount to your preferred sweetness level.
- You can use other types of plant milk if almond milk is unavailable.
- Make sure to stir frequently while cooking the oats to prevent sticking and burning.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
