Fall is getting into full swing around here, and we’re craving all things pumpkin and apple-spiced! This easy, fall-inspired oatmeal is cooked in apple cider and topped with a quick sautéed apple compote with brown sugar and cinnamon. Served with a melty pool of almond butter, it’s a delicious, comforting breakfast!
I start most mornings with either a smoothie bowl or an oatmeal bowl. As the weather cools down, oatmeal is a bit more common - it’s just so comforting and filling! I recently discovered that you can cook oatmeal in just about any liquid, including, yes, apple cider!
This oatmeal is the perfect use for that big jug of apple cider sitting in your fridge. It’s so flavorful, yet not overwhelming. Plus, it’s so easy to make! Litehouse Honeycrisp Apple Cider is my favorite. It’s sweet, tangy, and perfect for sipping or using in recipes!
Oatmeal always tastes best when it’s cooked on the stovetop. Make sure to use whole rolled oats, not the quick cooking ones, which aren’t well suited for stovetop cooking. Add in the apple cider and bring to a boil, then reduce the heat and let simmer at a low heat until the liquid has been absorbed. Low and slow is always best when it comes to oatmeal, so try not to rush. Stir every minute or two to prevent the oatmeal from sticking to the bottom of the pan and burning.
While the oatmeal is simmering away, make the easiest apple compote topping! You can leave the apples unpeeled (or peel if you prefer), and add them straight to a hot skillet with butter. For a vegan option, try coconut oil.
Let the apples soften for a few minutes before adding in brown sugar and cinnamon. Brown sugar will allow the apples to get nice and caramelized. So delicious!
Top your oatmeal with the apple compote, nut butter (we used almond), extra cinnamon and any other toppings of choice. You could also make this as overnight oats for a cold version. Great for prepping ahead of time!
Once you’ve tried this recipe, check out a few more of these recipes featuring Litehouse apple cider: