Cinnamon apple oatmeal
Time: 15 min 2 servings approx. 340 kcal / serving (estimated) approx. 10 g protein / serving
Oatmeal is the foundation of the American breakfast, and cinnamon apple is its most popular flavouring: the sweetness of the apple and the warming cinnamon make even a winter morning pleasant. The beta-glucan in oats also keeps you full for a long time.
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Melt the butter in a small saucepan, add the diced apple and half the cinnamon, and cook for 3-4 minutes until slightly softened and caramelised. ⏱ Timer: 3 min Take the apple out and save it for topping. Pour the milk and water into the same pan, add the salt and bring to a boil. Stir in the oats and cook over medium-low heat for 5-7 minutes, stirring often, until creamy. ⏱ Timer: 5 min Season with the remaining cinnamon and the sugar. Spoon into bowls and top with the caramelised apple and walnuts.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
Large-flake oats are creamier and chewier, instant oats are quicker but mushier. Cooked with milk it's creamier, with water lighter; half and half is a good compromise. Cooked ahead it keeps in the fridge for 3 days; reheat with a little milk before serving. Leave the apple unpeeled: it adds more fibre and keeps its colour.
Frequently asked questions
Can it be made the night before?
Yes: soak the oats in milk or yoghurt in the fridge overnight (overnight oats) and eat cold in the morning, or warm it slightly.
Is there a gluten problem with oats?
Oats are naturally gluten-free but often cross-contaminated; people with coeliac disease must choose oats labelled gluten-free.
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