Apple Cinnamon Oatmeal with Toasted Almonds Recipe

Apple Cinnamon Oatmeal with Toasted Almonds

This October apple cinnamon oatmeal recipe makes the most of apple season with creamy oats, warm cinnamon apples, and a simple almond topping. It is quick enough for a weekday breakfast, but the cooked apples make it feel a little more special than a plain bowl of oats.

Yield: 2 servings | Time: 20 minutes

Ingredients

For the Oatmeal

• 1 cup (90 g) old-fashioned rolled oats

• 1½ cups (360 ml) unsweetened almond milk or other plain plant milk

• ½ cup (120 ml) water

• 1 tbsp. (15 ml) maple syrup

• ½ tsp. vanilla extract

• ¼ tsp. ground cinnamon

• Pinch of sea salt

For the Warm Apples

• 2 medium apples, about 14 oz. (400 g), cored and chopped

• 1 tbsp. (15 ml) maple syrup

• 1 tbsp. (15 ml) water

• ½ tsp. fresh lemon juice

• ¼ tsp. ground cinnamon

• Pinch of sea salt

For Serving

• 2 tbsp. (12 g) chopped toasted almonds

• Extra ground cinnamon

• Star anise, optional for garnish

• Splash of plant milk, optional

Directions

1. Add the oats, plant milk, water, maple syrup, vanilla, cinnamon, and sea salt to a small saucepan.

2. Bring to a gentle simmer over medium heat, stirring often.

3. Reduce the heat to medium-low and cook for 6 to 8 minutes, stirring frequently, until the oats are tender and creamy. Add another splash of plant milk or water if you prefer a looser texture.

4. While the oatmeal cooks, add the apples, maple syrup, water, lemon juice, cinnamon, and sea salt to a small skillet over medium heat.

5. Cook the apples for 6 to 8 minutes, stirring occasionally, until they are tender and lightly glossy but still hold their shape.

6. Divide the oatmeal between two bowls. Spoon the warm apples over the oatmeal.

7. Serve with chopped toasted almonds, extra cinnamon, star anise if using, and a splash of plant milk if desired.

Make It Yours

For October, keep the apple-cinnamon base and adjust the toppings with what you have.

• Use pears in place of some of the apples, or add a few dried cranberries, raisins, or chopped dates while the apples cook.

• Walnuts, pecans, pumpkin seeds, or sliced almonds can replace the chopped almonds.

• For a deeper fall flavor, add a small pinch of ground ginger, nutmeg, or cardamom.

• If you want a more filling bowl, stir in a spoonful of almond butter just before serving.