Description
This creamy stovetop oatmeal recipe features rolled oats cooked in almond milk, sweetened with maple syrup and enriched with coconut oil and almond butter. Topped with warm cinnamon-spiced honeycrisp apples, it makes a comforting and nutritious breakfast perfect for a cozy morning.
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 the oats: In a sauce pot, combine rolled oats and almond milk. Heat over medium-high until it reaches a rolling boil. Then reduce heat to medium, stirring occasionally, and cook for 15 minutes or until the oats achieve a creamy texture. Remove from heat.
- Add flavorings: 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 coconut oil. Add peeled and chopped apples, maple syrup, and cinnamon. Stir frequently and cook for 6 minutes or until apples soften.
- Serve: Spoon the creamy oatmeal into bowls and generously top with the warm cinnamon apples.
Notes
- Use rolled oats for the best creamy texture; quick oats may become mushy.
- For a vegan version, ensure the almond butter and maple syrup are pure and organic.
- You can substitute honeycrisp apples with any sweet tart apple variety.
- If you prefer a thinner oatmeal, add more almond milk during cooking.
- Feel free to add nuts or seeds on top for extra crunch and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
