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Cinnamon Apple Oatmeal with Pecans

Cinnamon Apple Oatmeal with Pecans

Start your day with a cozy bowl of Cinnamon Apple Oatmeal with Pecans. Packed with flavor and ready in 20 minutes, it’s healthy comfort food at its best. Perfect for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup rolled oats
  • 2 cups water or milk dairy or plant-based
  • 1 medium apple diced
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup or honey to taste
  • 1/4 cup chopped pecans to sprinkle on top
  • a pinch salt
  • optional vanilla extract a splash, optional

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Sharp knife for dicing apples
  • Measuring cup and spoons

Method
 

  1. Start by dicing your apple into small, bite-sized pieces.
  2. Measure out all your ingredients beforehand for smoother preparation.
  3. In a medium saucepan, combine the oats, water or milk, and a pinch of salt. Bring to a boil, then reduce heat to low.
  4. Stir occasionally to prevent sticking for about 5–7 minutes until the oats are soft and creamy.
  5. Stir in the diced apples, cinnamon, and a drizzle of maple syrup. Let simmer for another 3–4 minutes.
  6. Spoon the oatmeal into bowls and sprinkle the toasted pecans on top. Drizzle a little more maple syrup or a splash of milk for added flavor.

Nutrition

Calories: 290kcalCarbohydrates: 55gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 50mgPotassium: 200mgFiber: 6gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 8mg

Notes

Use fresh, seasonal apples for the best flavor. Adjust the sweetness by starting with less syrup and adding more to taste. Consider adding a dollop of Greek yogurt or shredded coconut for creaminess. If you have leftovers, store them in an airtight container in the fridge and reheat with a splash of milk. Freeze portions for up to three months, ensuring to keep pecans separate until serving for optimal crunch.
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