Description
A creamy and delicious stovetop oatmeal recipe made with almond milk, sweetened with maple syrup, flavored with cinnamon, and topped with warm honeycrisp apples sautéed in coconut oil and maple syrup.
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 saucepan, combine rolled oats and almond milk. Heat over medium-high heat and bring to a rolling boil. Once boiling, reduce heat to medium and stir occasionally. Cook for 15 minutes or until the oats become creamy. Then turn off the heat.
- Mix Flavors: Stir in maple syrup, coconut oil, almond butter, cinnamon, and a pinch of salt into the cooked oats until everything is well combined and creamy.
- Prepare Apple Topping: In a separate saucepan, heat coconut oil over medium heat. Add chopped apples, maple syrup, and cinnamon. Stir together and cook for 6 minutes or until the apples soften.
- Serve: Divide the creamy oatmeal into eight bowls and top each with the warm cinnamon-spiced apples.
Notes
- Use rolled oats for a creamy texture; steel-cut oats will require longer cooking time.
- Substitute almond milk with any other plant-based milk or dairy milk if preferred.
- Maple syrup can be swapped with honey or agave nectar for sweetness.
- For a nut-free version, omit almond butter and use sunflower seed butter or more coconut oil.
- To enhance flavor, add a pinch of nutmeg or vanilla extract to the oatmeal while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
