Autumn mornings require the scent of apples and cinnamon. This apple cider oatmeal gets all the sweetness it needs from the naturally occurring sugars in the cider, apples, and raisins. Please taste it before adding any additional sugar at the table. I’m certain you’ll agree that it’s perfect as is. If you want to make this breakfast extra decadent, reach for half and half or cream instead of the usual 2%.
If you use gluten-free oats, this recipe is gluten-free. As always, check with your doctor before consuming oats if you are on a gluten free diet.
This recipe for apple cider oatmeal is a ratio recipe. As written, the recipe serves four, but it multiplies or divides easily depending on the number of people you are serving. The method remains the same. Feel free to increase or decrease the amount of diced apples in this recipe. Dried cherries or cranberries would also be an amazing addition.
: Apple Cider Oatmeal
: Use apple cider instead of water for an amazing autumn breakfast
- 2 cups rolled oats or thick rolled oats (NOT quick oats)
- 3 cups apple cider
- 1 cup of water
- 1/4 – 1/2 cup raisins (optional)
- 1 – 2 apples, diced preferably tart like Granny Smith
- 1 tsp vanilla
- cinnamon to taste
- In a heavy pot, combine rolled oats, apple cider, water, raisins, and diced apples.
- Bring to a simmer over medium heat – medium-high heat, then reduce heat to low and cook, occasionally stirring until thickened. 10 – 15 minutes
- Add vanilla and cinnamon. Serve
For extra creamy oatmeal and plump raisins, combine the cider, oats, and raisins at least an hour early. (No more than 1.5 hours) Allow the oats and raisins to soak until 15 minutes before you’d like to serve, and then proceed with the recipe as written.
Preparation time: 2 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Diet tags: Gluten-free
Number of servings (yield): 4
Culinary tradition: USA (General)