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Apple-Cinnamon Oatmeal

Active Time: 20 minutes / Cook Time: 10 minutes / Total Time: 20 minutes

Makes 2 servings

Apple-Cinnamon Oatmeal.JPG


  • 1 tablespoon ghee
  • 1 cup gluten-free, old-fashioned rolled oats (NOT quick or instant oats)
  • 1 medium apple, diced
  • 2 cups water pinch fine sea salt
  • ¼ teaspoon ground cinnamon, plus more for serving
  • 1 tablespoon maple syrup
  • 1/8 teaspoon pure vanilla extract
  • 1 to 2 tablespoons cream, plain yogurt, or nondairy milk to taste (optional)
  • ¼ cup chopped toasted pecans*

*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!


  1. In a large saucepan, melt the ghee over medium heat. Add the oats and cook, stirring, for 3-5 minutes, or until they smell nutty and are slightly golden.
  2. Add the apple and cook, stirring, one minute.
  3. Add the water and salt and bring to a boil, stirring constantly. Reduce heat to low, add the cinnamon, and cook 3-5 minutes, or until the liquid is fully absorbed. Stir frequently to keep from sticking.
  4. Turn off the heat and add the vanilla, milk, if using, and 3 tablespoons of the pecans. Stir to combine.
  5. Divide the oatmeal evenly between two bowls. Top each with ½ tablespoon pecans and a sprinkle of cinnamon, and serve.