Oatmeal is a comfort food for me and I have fond memories of dipping toast into my oatmeal, and eating it that way, just like dad did. I know oatmeal is generally considered to be a breakfast food, but we often serve it for lunch. My 2nd grader likes to take oatmeal to school in a thermos. Most of my children prefer oatmeal without the apple, but with the cinnamon and pure maple syrup, but Scott and I love it this way, so that’s the way I’m sharing it, but just know that if you have some picky eaters, you can definitely leave out the grated apples, or just add some to individual bowls, and it’s very yummy.
We have used rolled oats and quick cooking steel cut oats to make our oatmeal. My husband prefers the texture of the steel cut oats, but it’s just a personal preference. If you are using quick steel cut, you have to cook them longer, about 5-7 minutes rather than the one minute of cook time for rolled oats. And FYI, quick cooking steel cut oats do NOT cook the same as steel cut oats, so if you’re using regular steel cut, please read the package instructions and follow those directions because they cook a lot longer.
Because this cooks up so fast, I get all my ingredients out and do my apple peeling and grating before I bring the oats and water to a boil. Once the water is boiling, add your apples and continue to let them cook for another minute if using the rolled oats, or 5 minutes if using quick steel cut oats. Remove the oatmeal from the heat and add in your milk, syrup and cinnamon. Dish it into individual bowls and optionally sprinkle with chopped pecans.
Serve warm. I love mine with a side of toast for dipping :). Try it, it’s wonderful :).
Cinnamon Apple Oatmeal
1 C oats (regular rolled, quick oats or quick steel cut)
2 C water
1 small apple, peeled and grated
1/4 C Almond Milk
1 Tbsp Ground Cinnamon
2 Tbsp Pure Maple Syrup
optional: 1-2 Tbsp chopped pecans, sprinkled on top
Bring oats and water to a boil in a medium saucepan. Add grated apple. If using rolled oats, cook for about one minute, stirring continuously so it doesn’t burn to the bottom of the pan (quick steel cut oats need to cook for about 5-7 minutes). Remove from heat and stir in almond milk, cinnamon and maple syrup. Serve warm. Makes 2 big bowls, or four smaller bowls. Optionally sprinkle each bowl with chopped pecans before serving.