Recipe: Maple-Cinnamon Oatmeal


Here’s my quick and easy recipe for maple-cinnamon oatmeal. I use this as a base for many of Audrey’s breakfasts and always have a batch on hand. It lasts for 3-4 days in the fridge or a few months in the freezer. I buy bob’s red mill quick cooking oats and keep it in an airtight container in the fridge. I grind the oats as needed, which keeps it fresh and helps prevent it from going rancid. This recipe is best when topped with in-season fruits, such as roasted apples and pears in winter or pureed/chopped berries, plums and peaches right now. Audrey’s favorite? A mashed banana mixed in, anytime of year….

Maple-Cinnamon Oatmeal

6 months + up

Makes 6 (2oz.) servings

  1. 1/2 cup quick cooking whole oats (use certified gluten-free if necessary)

  2. 1 & 1/2 cups water

  3. 1 tablespoon pure maple syrup

  4. 1 teaspoon vanilla extract

  5. 1/2 teaspoon cinnamon

Grind oats in a food processor until a fine powder consistency. In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in oats, stirring constantly, until thickened, about 1 minute. Stir in maple syrup, vanilla, and cinnamon. Let cool and serve.  Store in fridge for 3-4 days or up to 3 months in the freezer.  When reheating from the fridge or freezer make sure to add a bit more liquid – water, milk, breastmilk, rice milk, etc….

I store the oatmeal in the freezer in these great 1 oz. trays.  

* You could also use old fashioned rolled oats instead of quick cooking…if so, just whisk and stir for 10 minutes instead.

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