Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal

Fall is the perfect time for visiting the local farmer's markets and enjoying some of the province's local and seasonal bounty. Eating seasonally allows us to enjoy fresh produce that is grown locally and is a great way to maximize the amount of nutrients we get from our food. We also get to support our local farms and communities, and reduce our carbon footprint.

                    Apple Cinnamon Oatmeal

                    Apple Cinnamon Oatmeal

Apples are just one of the delicious fruits we can enjoy and experience picking for ourselves here in Ontario.
Apple picking this time of year is one of the best ways to get outside with family and friends and to truly connect with our food and the earth!

For listings of apple picking farms in and around Toronto click here and pick your own from now until the end of October.

The warm oats in this recipe are rich in fiber, a great source of iron, manganese, and are quick and easy to make. They are great for heart health and provide energy for busy mornings. Steel cut oats have a more dense and chewy texture then old fashioned ones. They are the whole oat grain chopped up in smaller pieces by a steel blade. This recipe makes about four servings, and leftovers can be reheated the next day for a quick breakfast on the go!


  • 3 Cups of filtered water

  • 1 Cup of steel cut oats

  • 2 Small apples or 1 large apple, chopped in pieces (Macintosh)

  • 2 Heaping TBSP of almond butter (raw or roasted)

  • 1 Tsp of cinnamon

  • 1 Tsp of coconut sugar

  • Handful of pumpkin seeds or chopped almonds for topping

  • Splash of almond milk (optional)


  1. Bring water to a boil in a saucepan over high heat. Add the steel cut oats and stir. Reduce heat and let simmer for 20 minutes, stirring occasionally.

  2. On low heat, stir in the chopped apple with skin on, almond butter, cinnamon and coconut sugar. Continue to cook for 5-10 minutes, stirring occasionally until apple pieces begin to soften.

  3. Remove from heat and spoon into bowls for serving. Top with pumpkin seeds or chopped almonds, a sprinkle of cinnamon and a splash of almond milk, if desired.

Bon Appétit


Recipe by: Nutrition Contributor and CNP Ashlee Tiller


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