Apple Cinnamon Toasted Oatmeal
This apple cinnamon toasted oatmeal combines tender, caramelized apple chunks with crispy toasted oats and warm spices, creating a hearty and textured breakfast. The dish is assembled by sautéing apples, toasting oats, and combining them into a creamy, flavorful porridge with added vanilla and maple syrup for sweetness, resulting in a comforting, slightly chunky final appearance.
Equipment
- Saucepan
- stirring spoon
- Cutting board
- Knife
Ingredients
- 1 cup rolled oats preferably old-fashioned
- 2 small apples preferably tart, such as Fuji or Granny Smith
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon ground
- 0.5 teaspoon sea salt for contrast
- 1 tablespoon maple syrup or honey
- 0.5 teaspoon vanilla extract
- 1.5 cups milk dairy or plant-based
Instructions
- Peel, core, and dice the apples into small chunks, setting aside a few slices for garnishing if desired.
- In a saucepan, melt the butter over medium heat and add the diced apples along with ground cinnamon and sea salt. Cook, stirring often, until the apples are tender and slightly caramelized, about 5 minutes, and the mixture smells fragrant.
- Add the oats to the saucepan with the apples and toast them, stirring constantly, until they turn golden and fragrant, about 3 minutes. You’ll hear a gentle crackling and see the oats develop a nutty aroma.
- Pour in the milk and add vanilla extract. Bring the mixture to a gentle simmer, then lower the heat and cook, stirring frequently, until the oats are soft and the mixture thickens, about 5–7 minutes. The oats should be tender but still slightly chewy, and the apples will be partially submerged in creamy, spicy oatmeal.
- Stir in the maple syrup for sweetness and adjust seasoning with more cinnamon or salt if needed. The oatmeal should be creamy with the apples visibly tender and caramelized, and the oats slightly crispy if you toast them beforehand.
- Spoon the hot oatmeal into bowls, garnish with extra apple slices if desired, and serve immediately for a warm, textured breakfast.
Notes
Feel free to top with nuts, seeds, or a dollop of yogurt for extra texture and flavor.