This is my favorite breakfast, and it is cooking on the stove in our home just about every morning in the Fall. It fills the entire house with warm, Fall-inspired smells–who doesn’t love that? It’s Apple Cinnamon Oatmeal, and I’m not talking that instant Quaker, dehydrated apple stuff. REAL food. Here’s how to bring this delicious-ness to your table:
For our family, I use three small-medium apples, peeled and diced. (You could totally leave the peel on, but that doesn’t work with my 1- and 3-year olds) Three apples gives us three regular cereal bowl servings and one baby bowl serving. It’s not light on the apples, I like to make sure there are some in every bite.
Melt about 1 tbsp butter in a frying pan, and saute your apples over medium heat, stirring occasionally.
After a couple minutes, stir in cinnamon (I use about 2 tsp., but it’s really to your taste) and nutmeg (about 1/2 tsp., again to your preferences). Keep it on the heat and cook until the apples are tender, still stirring occasionally.
This step is the key...stir in about 1/4 c real maple syrup, and cook 1-2 more minutes. This makes the apples gooey and adds just enough sweetness.
Last, stir your apple mixure into your cooked oats (for those who are unsure–1 part whole rolled oats to two parts water, cooked for 10 -15 minutes on medium low heat–cook time is basically the time it takes to get the apples all done).
That’s it! This breakfast is definitely more time consuming than, say, a bowl of cereal. But it really only takes about 20 minutes start to finish. I know it doesn’t look like much, but it’s really worth trying–light years different than the instant apple cinnamon oatmeal we all grew up on…it is so good, there is never a bite left in anyone’s bowl.