Oatmeal (or porridge) is one of my favourite meals to make for breakfast, so much so that although it’s summer here in Australia I’m still devouring it. Often. Oatmeal has a pretty bad reputation for being a boring and tasteless meal, but I’m hoping that this cinnamon apple oatmeal topped with stewed apples will encourage those who are repelled by the traditional white sludge to try and enjoy this delicious and nourishing meal!
1/2 cup traditional rolled oats
1/2 teaspoon ground cinnamon
1/2 cup almond milk
1/2 cup water
1/2 apple, finely diced
1 tsp vanilla extract
additional: 1 tsp maca powder
Cinnamon stewed apple topping
1 teaspoon coconut oil
2-3 teaspoons pure maple syrup (or more/less depending on how sweet you like it)
1/4 – 1/2 tsp cinnamon (depending on how much of a cinnamon lover you are)
a dash of water, just enough to cover the bottom of the saucepan
Additional toppings: cacao nibs, dried mulberries, sunflower seed butter or any other nut butter, nuts, seeds, etc.
In a small saucepan on low-medium heat, warm the coconut oil and add in the apple slices, maple syrup, cinnamon and water. Stir until the apples are coated in the cinnamon syrup. Turn the heat to the lowest setting possible, place a lid on the saucepan and leave the apples to stew while you make your oatmeal.
In a second saucepan combine the oats, cinnamon, almond milk, water and the diced apple. Bring to the boil, then turn to low and simmer, stirring occasionally, until the oats are lovely and creamy (6-8 minutes). Take the saucepan off the heat and if using, stir in the maca powder.
Pour your oatmeal in a bowl and top with your beautiful caramelised stewed cinnamon apples, plus any other toppings you desire.