Description
This creamy stovetop oatmeal recipe features rolled oats cooked in almond milk, sweetened with maple syrup, enhanced with coconut oil and almond butter, and spiced with cinnamon. Topped with warm, softened honeycrisp apples cooked in coconut oil and maple syrup, this hearty breakfast is both comforting and nutritious.
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. Heat over medium-high until it reaches a rolling boil. Once boiling, reduce the heat to medium and stir occasionally. Cook for 15 minutes or until the mixture becomes creamy. Turn off the heat.
- Add Flavors: Stir in the maple syrup, solid coconut oil, almond butter, cinnamon, and a pinch of salt until fully combined and creamy.
- Prepare Apple Topping: Heat a saucepan over medium heat and add the coconut oil. Add the peeled and chopped honeycrisp apples, maple syrup, and cinnamon. Cook for 6 minutes, stirring occasionally, until the apples have softened.
- Serve: Spoon the creamy oatmeal into bowls and top each portion with the warm cinnamon apples.
Notes
- For a creamier texture, soak the oats in the almond milk for 30 minutes before cooking.
- Use any sweetener of choice if maple syrup is not preferred, such as honey or agave syrup.
- Swap honeycrisp apples with other firm apples like Fuji or Gala if unavailable.
- To make this recipe vegan, ensure the almond butter and sweetener are plant-based.
- Stir frequently while cooking to prevent the oats from sticking to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
