Cinnamon Apple Oatmeal with Maple Pecans (Kyle Style Oatmeal)
Makes 2 servings
For the Maple Pecans:
Pre-heat oven to 350.
Mix together pecans with the 2 tsp. maple syrup and spread on parchment lined baking sheet.
Bake for 6-8 minutes, remove parchment from baking sheet, and let cool.
For the Apples:
Keep oven heated to 350.
Add apples, drizzle of maple syrup (or honey), dash of cinnamon, and 1 Tbsp. water to small baking dish.
Bake for 20 minutes, or until soft (while they bake, make the oatmeal).
For the Oatmeal:
Add oats, almond milk, 3 Tbsp. maple syrup, cinnamon, vanilla extract, and a pinch of salt to the sauce pan.
Simmer on low heat for 20 minutes, stirring occasionally, and adding more almond milk for desired thickness.
Serve topped with cinnamon apples and maple pecans. Add more almond milk or an extra drizzle of maple on top depending on preference.
1 c. oats
2 c. almond milk (or regular milk)
1 1/2 tsp. cinnamon + an extra dash for apples
1 tsp. vanilla extract
3 Tbsp. maple syrup + 2 tsp. for pecans + an extra drizzle for apples (can sub honey)
Pinch of salt
1 large apple, diced (I use softer apples such as McIntosh or Cortland, but any will work fine)
1/4 c. chopped pecans
Small baking dish
Baking sheet with parchment paper
Small sauce pan
5 minute prep
20 minute cook time
Vegan, refined sugar free, dairy free
This is my go-to recipe for oatmeal — mostly because my husband absolutely loves it! It’s our Saturday morning tradition to make a big pot of oatmeal and eat it in front of the television watching SNL from the previous week or the last episode of the Late Night Show after deep cleaning the house. It’s comfort food at it’s best and basically all either of us want to be eating for breakfast during the colder months. You can experiment with different nuts or substitute pear for apple. Or, if you’re having an extra lazy Saturday, don’t bother with the cooked toppings, and serve the oats with raw diced apple, raw or toasted nuts, and a dash of cinnamon. You really can’t go wrong with this one!