There are so many beautiful things about oatmeal that make it perfect for poor college students like me. First of all, it’s insanely cheap. One large container of Quaker oats, which contains around thirty(!!) servings, costs around $3. That’s $3 for a month’s worth of breakfasts! Second of all, you don’t need fancy or expensive ingredients to make it special. A few pantry staples can whip up a fantastic bowl of porridge.
My Apple Cinnamon Oatmeal is the perfect example of this, which is probably why it’s a standard in my oatmeal repertoire. I originally posted this in my list of basic oatmeal recipes on my other blog. However, I refer to it so frequently that I felt it deserved it’s own post, so voila:
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 red apple
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch of salt
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
- Immediately dice in an apple to the cooking oats (I only use half an apple and save the other half for another morning). You want to add this as soon as possible so the apple has a chance to soften up in the cooking process.
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, and salt. Stir.
- If you'd like to add any additional ingredients (coconut oil, raisins, sunflower seeds), do so now. I almost always add raisins when I make this recipe.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice, another dusting of cinnamon, and any additional toppings (shredded coconut, nuts, etc.).
If you enjoyed this recipe, you may also want to check out my recipe for Apple Pie Oatmeal!