Description
A warm, comforting Cinnamon Apple Oatmeal Bowl featuring tender sautéed apples infused with cinnamon and vanilla, creamy rolled oats cooked in almond milk, topped with almond butter and maple syrup for a naturally sweet and nutritious breakfast.
Ingredients
Scale
Base
- 1 tsp olive oil
- 1 small apple, diced
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1 cup almond milk
Toppings
- 1 tbsp almond butter
- 1 tbsp maple syrup
Instructions
- Heat Olive Oil: Heat 1 teaspoon of olive oil in a small pot over medium heat until warm.
- Sauté Apples: Add the diced apple, 1/4 teaspoon cinnamon, and 1 teaspoon vanilla extract to the pot. Sauté for about 3 minutes, stirring occasionally, until the apples begin to soften.
- Reserve Apples: Remove a few pieces of softened apples and set them aside; these will be used as a topping later.
- Add Oats and Milk: Add 1/2 cup rolled oats and 1 cup almond milk to the pot with the remaining apples and bring the mixture to a boil.
- Simmer Oatmeal: Reduce the heat to low and let the oatmeal simmer for 10 to 15 minutes, stirring occasionally, until the oats are tender and most of the liquid has been absorbed.
- Assemble the Bowl: Transfer the cooked oatmeal to a serving bowl. Top with the reserved sautéed apples, 1 tablespoon almond butter, and 1 tablespoon maple syrup. Serve warm and enjoy.
Notes
- Use any type of milk you prefer if almond milk is not available.
- Adjust the sweetness by adding more or less maple syrup according to taste.
- For a vegan version, ensure the almond butter and maple syrup are vegan-certified.
- Can be stored in the refrigerator for up to 2 days; reheat with a splash of milk for creaminess.
- Add nuts or seeds on top for extra texture and protein.
