Make your morning oats taste like a fall dessert with this caramel apple oatmeal recipe!
Over the weekend, I headed into the kitchen to make breakfast and realized we were out of eggs. Sunday breakfasts are usually egg scrambles, omelets or protein pancakes, so I had to improvise.
I ended up cooking up bowls of oats with fall spices and sautéed apples to mix in. The fiancé, who typically doesn’t love oatmeal, said it was the best oatmeal he’s ever eaten. He also asked if I could make it again Monday morning.
When I made it again, I decided to add a vegan caramel sauce to replicate a fall caramel apple, and it ended up being so so delicious.
The caramel sauce is really good! It’s made with just a few ingredients and can be whipped up in a food processor in a few minutes.
You could even make the caramel sauce and sautéed apples ahead of time, so that you can make these oats on a weekday morning pretty quickly.
Caramel Apple Oatmeal
1/2 cup old fashioned oats
1 cup unsweetened almond milk
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
2 tsp. pure maple syrup
1 tbsp. chia seeds (optional)
Combine all ingredients except chia seeds in a small saucepan, and heat over medium low, stirring occasionally until your oats have reached your desired consistency. Stir in chia seeds.
Sautéed Cinnamon Apples
1 organic fuji apple, chopped
1 tsp. cinnamon
2 tsp. coconut oil
Place coconut oil in pan over medium low heat. Add apples and cinnamon, and stir to combine. Heat until apples are soft. Stir apples into oatmeal.
1 cup dates, pitted
1/3 cup unsweetened almond milk
1 tsp. pure vanilla extract
1 tsp. sea salt
Combine all ingredients in a high powered blender or food processor. Blend until the mixture becomes creamy and spoonable. Spoon caramel sauce onto oatmeal.
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