As apple season comes into full swing, it’s about time that this cinnamon oatmeal with caramelized apples makes an appearance. I first developed this recipe a couple years ago when I was studying abroad in Copenhagen. I was much more experimental with cooking then, a habit that I’m looking forward to getting back into this fall. This recipe was whipped up on one of those cloudy, gray days when a warm bowl of porridge is your segue into a cozy afternoon.

    This creamy oatmeal, made with a plant-based milk, is topped with caramelized, honey-drenched, cinnamon apples that satisfy your sweet tooth without being too sweet. Combined with the crunchy almonds, this breakfast is a harmonious balance of flavors and textures. I like to create a “sauce” with the apples, butter, cinnamon, honey, etc. that I then use for the almonds. This just helps give the almonds that satisfying crunch and a bit of sweetness. However, it is absolutely not necessary and feel free to skip some of the extra steps and simply toast the almonds.

    In fact, this time around when I made the recipe and photographed it, I used popped amaranth instead of nuts. If you didn’t already know, amaranth is a wonderful source of protein and has many health benefits. While it does have a very distinct flavor, it becomes very toned down when the grains are popped.

Cinnamon Oats with Caramelized Apples



1/2 cup oats
1 cups plant-based milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract (or vanilla sugar)


2 apples, thinly sliced
2 teaspoons brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract (or vanilla sugar)
pinch of salt


1/2 cup almonds, roughly chopped
1 tablespoon honey


1. Put the oats and milk in a saucepan and bring to a simmer.

2. Then, lower the heat, add the vanilla and cinnamon, and simmer on low heat for 15-20 minutes or until the oatmeal reaches your desired consistency.

3. While the oats are cooking, peel and slice the apples.

4. Melt the butter in a medium-sized pan on low-medium heat. Then, add the apples and cook for 10-15 minutes, or until they start to soften. Stir frequently.

5. Add the honey, brown sugar, cinnamon, salt, and vanilla and simmer for 5 minutes, adding more butter if it seems the apples are “drying out.”

6. Remove the apples from the pan, leaving some of the buttery cinnamon and honey “sauce.” Add the chopped almonds to the same pan on medium-low heat and coat the almonds with whatever “sauce” is left in the pan.

7. Toast the almonds for about 5 minutes, or until golden brown. Then, add the honey and cook for about 2 minutes.

8. Top the oatmeal with the apples and almonds and enjoy!