For the Oatmeal

½ cup old-fashioned rolled oats

1 cup water or milk (any dairy or non-dairy milk works)

½ tablespoon pure maple syrup (or honey or brown sugar)

¼–½ teaspoon ground cinnamon

½ teaspoon vanilla extract

Pinch of sea salt

2 tablespoons chopped pecans (or walnuts, almonds, or seeds)

For the Cinnamon Apples

½ cup diced apple (Honeycrisp, Pink Lady, or Granny Smith recommended)

2 teaspoons pure maple syrup

¼ teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Cook the Apples:
In a small saucepan, combine diced apples, maple syrup, and cinnamon. Cook over medium heat for 3–5 minutes, stirring occasionally, until the apples soften and caramelize slightly. Set aside.
Cook the Oatmeal:
In another saucepan, combine oats, water or milk, maple syrup, cinnamon, vanilla, and salt. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, stirring occasionally, until creamy and most of the liquid has absorbed.
Assemble and Serve:
Spoon oatmeal into a bowl, top with the warm cinnamon apples, and sprinkle with chopped pecans. Add an extra drizzle of maple syrup and a dash of cinnamon if desired.

For extra protein: Stir in ½ scoop of vanilla protein powder after cooking.
For added flavor: Sprinkle nutmeg or cardamom with the cinnamon.
For crunch: Top with granola or toasted coconut.
For sweetness: Adjust maple syrup or use mashed banana for a natural option.