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In this apple-cinnamon oatmeal recipe, we use the fruit in two forms, shredded and chopped, to maximize flavor and texture. Enjoy a bowl of this oatmeal and you'll start your day right with whole grains and a serving of fruit.

Source: EatingWell Magazine, September/October 2012




Ingredient Checklist


Instructions Checklist
  • Shred 2 apples using the large holes of a box grater, leaving the core behind.

  • Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted, about 2 minutes. Add water and the shredded apples; bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes.

  • Meanwhile, chop the remaining 2 apples.

  • After the oats have cooked for 10 minutes, stir in the chopped apples, 2 tablespoons brown sugar, cinnamon and salt; continue cooking, stirring occasionally, until the apples are tender and the oatmeal is quite thick, 15 to 20 minutes more. Divide the oatmeal among 4 bowls. Top each portion with 2 tablespoons yogurt and 3/4 teaspoon brown sugar.


Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

about 1 1/4 cups
282 calories; protein 8g; carbohydrates 59.1g; dietary fiber 6.3g; sugars 28.4g; fat 2.7g; saturated fat 0.5g; vitamin a iu 62.1IU; vitamin c 6.4mg; folate 19.6mcg; calcium 45.8mg; iron 2mg; magnesium 117.9mg; potassium 305.7mg; sodium 166mg; thiamin 0.3mg; added sugar 10g.

1 starch, 1 1/2 fruit, 1 other carbohydrate