Apple Cinnamon Multigrain Oatmeal • The Healthy Foodie
by Author Sonia! The Healthy Foodie
Kick your morning oatmeal up a notch by adding all kinds of delicious flavors, textures and wholesome ingredients to it! This Apple Cinnamon Multigrain Oatmeal not only tastes amazing, it also is satiating enough to provide all the energy needed to keep you feeling full until lunch.
This tasty, dreamy, heavenly bowl of soul warming wholesome goodness has been my and my life partner’s favorite breakfast of late… We just can’t seem to get enough of it! I’ll usually make a big batch on Monday morning and then we try and have it last us all the way through to the end of the week, by alternating between this and our other regular breakfast options.
But to be honest, when we have some of that delicious multigrain oatmeal in the fridge, all ready to be reheated in just minutes, we have a bit of a hard time settling for anything else. So it usually ends up lasting us only 3 to 4 days.
What I’m trying to get at is, you might be looking at the recipe thinking “Oh my, there’s enough to feed an army here, I think I’ll halve the recipe” but really, maybe you should think again. The recipe as written makes about 6 servings, 8 if you have a small appetite or if kids are included at the family table. Seeing as how this oatmeal takes about an hour to make, but reheats in just a few minutes, I think that even if you’re only feeding a few people, it’s totally worth your while to make a full batch and save the leftovers for another day. Plus, it will keep in the fridge for about a week, so really: Go all out and make the big batch!
Cuz you know, on top of reheating super quickly, it’s also phenomenal in its cold state. I like to sometimes eat it as is, right out of the ice box, as a little afternoon snack. Another thing I really like to do is add some of it, cold, to my bowl of flaked cereal and granola. It adds a great soft and slightly chewy texture to it.
I’m sure that you too, will discover tons of ways to enjoy yours… and you won’t regret making the large batch!
Start by bringing 8 cups of salted water to the boil, over high heat. Nothing complicated here, but be sure to use a large enough potas the water will foam up once you add the oats and it could overspill if the pot was too small.
While the water is heating, peel, core and dice your apples (be sure to use baking apples!) and measure your grains and seeds!
For this particular recipe, I used 2-1/4 cups of old fashioned rolled oats (not the quick cooking type), 1/2 cup of toasted buckwheat groats (aka kasha), and 1/3 cup of each: oat groats, flax seeds (I like to mix brown and golden but any variety will do) and raw sunflower seeds.
Once the water has come to a roaring boil, add the oats, kasha, flax seeds, oat groats, sunflower seeds and apples to the pot and stir; bring to a boil and then reduce the heat to bring the oats to a slow simmer.
This is where you want to keep a close eye on things to be sure that nothing overspills, especially during the first minutes after you add your oats to the pot…
Cover the pot and simmer for about 30-35 minutes, stirring and scraping the bottom of the pan from time to time to prevent the oatmeal from attaching, until the grains are tender and the liquid has practically completely evaporated.
At that point, stir in the raisins, vanilla extract and ground cinnamon…
Then kill the heat and let the oatmeal sit covered for about 5 minutes, or until your cereal has reached the desired consistency — the longer it sits, the thicker the oatmeal will get.
Serve hot, garnished with your choice of toppings. My favorites are pure maple sugar flakes, hemp seeds, and a splash of unsweetened almond milk. My partner, he prefers pure maple syrup, shredded coconut and chopped nuts…
Store your leftovers in the fridge, in an airtight container, for up to a week. You can then enjoy them cold or reheated. If you wish to reheat your oatmeal, stir in a little bit of milk or water into the oats to loosen the cereal and reheat on the stovetop over low heat.
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- Pour the water and salt into a medium stockpot and bring to a boil over high heat. Be sure to use a large enough pot as the water will foam up once you add the oats and it could overspill.
- While the water is heating, peel, core and dice your apples.
- Once the water starts to boil, add the oats, kasha, flax seeds, oat groats, sunflower seeds and apples to the pot and stir; Bring to a boil and then reduce the heat to bring the oats to a slow simmer
- Cover the pot and simmer for about 30-35 minutes, stirring and scraping the bottom of the pan from time to time to prevent the oatmeal from attaching, until the grains are tender and the liquid has practically completely evaporated. At that point, stir in the raisins, vanilla extract and ground cinnamon, then kill the heat and let the oatmeal sit covered for about 5 minutes, or until it has reached the desired consistency — the longer it sits, the thicker the oatmeal will get.
- Serve hot, garnished with your choice of toppings, such as maple sugar flakes, hemp seeds, chopped nuts, shredded coconut, pure maple syrup and a splash of your favorite non-dairy milk.
- Leftovers can be stored in an airtight container in the fridge for up to a week and can then be enjoyed cold or reheated. To reheat, stir in a little bit of milk or water into the oats to loosen the cereal and reheat on the stove-top over low heat.
Apple Cinnamon Multigrain Oatmeal
Amount Per Serving
Calories 385 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 316mg 13%
Potassium 491mg 14%
Total Carbohydrates 61g 20%
Dietary Fiber 12g 48%
Protein 11g 22%
Vitamin A 0.7%
Vitamin C 3.9%
* Percent Daily Values are based on a 2000 calorie diet.