This apple cinnamon oatmeal is next level. Topped with a sweet, cinnamon-laced sauté of caramelized apples, prunes, and toasted pecans, plus a quick hack for tastier oats! You will never have another boring bowl of oatmeal again.
Has your oatmeal lacked a certain spark of joy lately? I’m guilty of slapping a quick bowl together in the morning too. Not really paying attention and just scarfing down what comes out of the pan before heading out the door.
But if you really love oatmeal like I do, you might want to put a little extra love into your next bowl and this apple cinnamon oatmeal recipe is just the way to do it.
The foundation is the oatmeal of course, (boosted by a genius toasting hack that we’ll talk more about in a second) but the star of the show is a magnificent topping of chopped apples, soft, chewy prunes, and crunchy pecans.
I got the idea from my friend Britney who writes one of my favorite food blogs, Britney Breaks Bread. She made these Caramelized Banana and Prune Breakfast Bowls which sounded so incredible, so when California Prunes asked if I could develop something new for them, I was totally inspired to make a breakfast bowl of my own.
Are You A Prune Lover?
If the answer is no, let me convince you otherwise. Personally, I eat prunes just about every day. They are not only excellent for gut health, full of antioxidants and vitamins, but did you know they are essential in maintaining healthy bones? Not to mention, they are such a great snack. They’re super sweet (with very few calories), chewy, and just plain addictive.
I will say however, that not all prunes are alike. Look for prunes grown in California for the softest, plumpest fruit. My favorite are the D’Noir prunes. Holy moly they are good. Super chewy, sweet with just a tinge of sour to keep things interesting.
While I usually enjoy prunes a few at a time right out of the bag, they are also wonderful to cook with. They give body and depth to mole sauce, make a wonderful sugar-free sweetener for smoothies, and add amazing flavor and texture to this gorgeous bowl of oats.
- Unsalted butter or coconut oil if you are dairy-free.
- Apple. I like to use Honeycrisp or Gala apples or even Granny Smith apples are good if you want more of a sour kick.
- California prunes
- Pecans or walnuts
- Brown sugar or coconut sugar
- Rolled oats. Make sure you use gluten-free oats if needed. Don’t use steel cut oats for this recipe.
- Cinnamon stick
- Kosher salt
- Almond milk
- Ground cinnamon
- Ground nutmeg
- Chia seeds or flax seeds
- Maple syrup
How To Make This Recipe
Chop. Start by chopping the apple, prunes, and pecans for the topping.
Melt the butter. Add half of the butter to a medium frying pan and melt over medium heat.
Cook fruit. Add the chopped apples, prunes, and pecans and toss to coat in the butter. Sauté until the prunes start to melt and the apples soften slightly.
Sweeten. Add the brown sugar and continue cooking until the sugar dissolves. Remove to a bowl and set aside while you cook the oatmeal.
Toast the oats. This is the hack I’ve been telling you about! Melt the remaining butter in a medium saucepan over medium-high heat. Add the oats and cinnamon stick and toast, stirring frequently until they smell like oatmeal cookies.
Cook the oatmeal. Add the 3 cups water and salt and bring to a boil. Lower heat to medium-low and cook until the oats are tender and most of the liquid is absorbed. It will continue to thicken as it cools.
Serve! Divide the oatmeal between four bowls. Top with the prune topping and add an extra splash of milk if you’d like. Sprinkle with spices like a little ground cinnamon, nutmeg, and chia seeds over the top of each bowl if you’d like. Drizzle with maple syrup for a bit of extra sweetness and enjoy!
The Oatmeal Toasting Hack You’ve Got To Try
Do you have to toast your oats in butter every time you make oatmeal? Of course not, but does it make a difference? I think so! Toasting the oats in the pan creates a Maillard reaction which is a fancy way of saying they become browner, toastier, and more oatmeal cookie-like.
When you try it, give them the full five minutes to toast. You really want a complex and deep toast on the oats. Make sure you stir them frequently however, so they don’t burn.
If you love this recipe, try:
- Dairy-Free Concha Recipe
- Vegan Atole
- Simple Stove Top Pinole Chia Seed Oatmeal
- Masa Harina Pancakes with Strawberries
- Simple and Quick Champurrado
- Tres Leches French Toast Casserole
- Chorizo and Eggs
A Large Bowl Of Apple Cinnamon Oatmeal
Is just what your morning needs! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating). Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month like this one which is sponsored by California Prunes. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!