Description
A comforting and creamy stovetop oatmeal recipe made with almond milk, sweetened with maple syrup, and enhanced with warming cinnamon and almond butter. Topped with soft, cinnamon-spiced honeycrisp apples cooked in coconut oil and maple syrup for a delightful breakfast treat.
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 rolled oats and almond milk. Place over medium-high heat and bring to a rolling boil. Once boiling, reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the oats become creamy and tender. Then turn off the heat.
- Add Flavorings: Stir in maple syrup, solid coconut oil, almond butter, cinnamon, and pinch of salt into the cooked oats until fully combined and very creamy.
- Prepare Apple Topping: In a separate sauce pan, heat coconut oil over medium heat. Add peeled and chopped apples, maple syrup, and cinnamon. Stir with a spatula and cook for 6 minutes or until the apples soften.
- Assemble and Serve: Divide the creamy oatmeal between bowls and generously top each with the warm cinnamon apples. Serve immediately for a comforting breakfast.
Notes
- Use rolled oats for the best creamy texture; quick oats will become mushy and steel-cut oats require longer cooking.
- Adjust the maple syrup amount for your preferred sweetness level.
- Substitute almond butter with any nut or seed butter like peanut or cashew butter.
- For a richer flavor, try using full-fat coconut milk instead of almond milk.
- If you like a thicker oatmeal, cook a few minutes longer or reduce the almond milk slightly.
- Peeling the apples is optional; leaving the skins on adds extra fiber and nutrients.
- To make this recipe vegan, ensure that the almond butter and maple syrup you use are vegan certified.
