Apple Cinnamon Oatmeal
Submitted by jartayla
Simple stovetop oatmeal with diced Granny Smith apples cooked right into the porridge. Apple juice and cinnamon sweeten the pot, no sugar needed. Serve hot with milk.
YIELD
2 servingsPREP
5 minCOOK
20 minREADY
25 minThis oatmeal cooks the apples directly in the liquid, so they break down slightly and flavor every spoonful instead of just sitting on top. Granny Smith apples stay tart even after simmering, balancing the natural sweetness from the apple juice.
A dash of cinnamon ties it all together.
The porridge thickens as it cooks, turning creamy and thick in about 20 minutes. Pour milk over each bowl to cool it down and add richness.
Cooking Tips
- Dice apples small so they soften completely
- Use rolled oats, not instant, for proper texture
- Stir occasionally to prevent sticking
- Add more water if the oatmeal gets too thick before apples are tender
Ingredients
Directions
Place water, juice and apples in a medium saucepan and bring to a boil.
Sitr in the rolled oats and cinnamon.
Return to boil, reduce heat and simmer until the porridge is thick.
Serve hot with milk.
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