Description
A comforting stovetop oatmeal recipe made creamy with almond milk, coconut oil, and almond butter, topped with sweet and spiced cinnamon honeycrisp apples. Perfect for a warm and nutritious breakfast.
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. Heat on medium-high and bring mixture to a rolling boil. Once boiling, reduce heat to medium and cook, stirring occasionally, for 15 minutes or until creamy. Then turn off heat.
- Add flavorings: Stir in maple syrup, coconut oil, almond butter, cinnamon, and a pinch of salt until everything is well combined and the oatmeal is very creamy.
- Prepare apple topping: In a separate saucepan over medium heat, melt the coconut oil. Add chopped apples, maple syrup, and cinnamon. Stir to coat and cook for 6 minutes or until the apples are softened.
- Assemble and serve: Divide oatmeal into bowls and spoon the cinnamon-spiced apple topping evenly over each serving. Serve warm.
Notes
- Use rolled oats for the best creamy texture; steel-cut oats will require longer cooking time.
- Substitute almond milk with any other plant-based milk or dairy milk if preferred.
- Adjust maple syrup according to sweetness preference or substitute with honey if not vegan.
- For a thicker oatmeal, reduce almond milk slightly.
- If apples are not in season, substitute with pears or berries for the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
