Maple-Cinnamon Oatmeal Topped with Fresh Fruit Chunks
This week’s mid-week inspiration is a warm and hearty fall-friendly breakfast idea. Since fall is finally here, we’re moving away from cold, tropical breakfasts and into warmer temperatures and richer flavors, like maple and cinnamon. We're so excited about all things fall, including fall flavors, but it is a bit bittersweet as we watch mango season come to a close. We've been using up the last of our fresh mangoes in all kinds of ways, so we decided to top our oatmeal bowls with fresh mango chunks, creating a bit of a merge between summer and fall flavors. If you don’t have any mango available to you or aren’t a big fan of it, you can top your oatmeal with banana, fresh mixed berries, apples, or whatever type of fruit you’d like.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 | 5 mins. | 25 mins. | 30 mins. |
Ingredients:
- 1 cup uncooked steel cut oats
- 2 cups almond milk
- 2 cups water
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- fresh fruit chunks for topping
Directions:
- Bring almond milk, water, and vanilla to a boil in a medium saucepan.
- Stir in oats and reduce heat to low. Simmer, covered, for approximately 25 minutes until oats are tender and consistency has thickened (the longer you cook it, the thicker your oatmeal will be).
- Remove from heat and stir in maple syrup and cinnamon.
- Serve and top with fruit of your choice.
