This apple pie oatmeal is one of the coziest breakfasts for cold mornings. Filled with protein and fiber to give you the energy you need to start the day. Is the perfect option if you looking to add a little more nutrition and comfort your mornings.
You will love this apple pie oatmeal recipe made with sweet apples, honey and cinammon!
Dairy-free and easy to make this, apple pie oatmeal recipe is the perfect option for whenever you’re needing something quick and healthy. The perfect option for meal prep, this apple pie oatmeal recipe is an easy option for anyone who needs some blant-based nutrition for their mornings.
REASONS YOU WILL LOVE THIS APPLE PIE OATMEAL!
- Easy: Made in under 10 minutes, you will have a quick and nutritious breakfast ready to go for your busy mornings.
- Filling: Oats are a good source of carbohydrates and protein with good amino acid balance.
- Enjoynable: The compination of apples, cinammon and honey creates a warm and toothsome flavor. This apple pie oatmeal recipe tastes like an apple pie but in a healthier and easiest version!
INGREDIENTS NEEDED TO MAKE THIS APPLE PIE OATMEAL RECIPE
This is a list of ingredients ypu will need to make this Apple Pie Oatmeal. The exact measurements are listed below.
- oat/Almond milk
- rolled oats
- cinnamon
- apples
- coconut oil
- honey
RECIPE NOTES AND TIPS
For a vegan option feel free to use maple syrup.
Preferable to use red apples for this apple pie oatmeal recipe. We like Pink Lady, Honeycrisp, etc.
If you don’t like apples swap them with peaches or banana
If you have leftovers store them in the refrigerator for two to four days.
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Easy Apple Pie Oatmeal Recipe
Ingredients
Instructions
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In a small saucepan, melt the coconut oil over medium heat. Add the cinnamon and honey and stir well.
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Add in the chopped apples, and stir until fully coated. Cook for 3-5 minutes or until the apples are softened.
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Pour in the milk and turn the heat on low. Add the oats and stirring occasionally for 3-5 minutes or until most of the liquid is absorbed.
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Devide the mixture equally in two bowls and topped with walnuts and dried figs.
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