Category: Food and Recipes

Apple Cinnamon Oatmeal Recipe: The Perfect Fall Breakfast

As the crisp autumn air sets in, there’s no better way to start your day than with a warm bowl of Apple Cinnamon Oatmeal. This healthy, comforting breakfast is not only packed with nutrients, but also filled with the rich flavors of fall. Whether you’re looking for a quick weekday meal or a cozy weekend treat, this apple-infused oatmeal is the ultimate fall breakfast.

Why You’ll Love This Apple Cinnamon Oatmeal

  • Healthy & Nutritious: Oats are a fantastic source of fiber, keeping you full longer and supporting digestion.
  • Quick & Easy: This oatmeal recipe is ready in under 15 minutes, making it perfect for busy mornings.
  • Seasonal Ingredients: Fresh apples and cinnamon bring the best of fall into every bite.
  • Customizable: Add your favorite toppings like nuts, seeds, or a drizzle of maple syrup for extra flavor and texture.

Apple Cinnamon Oatmeal Ingredients

For one serving, you’ll need the following ingredients:

  • ½ cup rolled oats (old-fashioned oats work best)
  • 1 small apple, peeled, cored, and chopped (Granny Smith or Honeycrisp are great choices)
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup (optional for sweetness)
  • 1 cup milk or water (use almond milk for a dairy-free option)
  • A pinch of salt
  • Toppings: Chopped walnuts, raisins, or a sprinkle of chia seeds (optional)

How to Make Apple Cinnamon Oatmeal

  1. Cook the Oats: In a small saucepan, bring your milk (or water) to a simmer. Add the oats and a pinch of salt, stirring occasionally.
  2. Prepare the Apples: While the oats are cooking, heat a small pan over medium heat. Add the chopped apples, cinnamon, and a splash of water. Cook for about 5-7 minutes until the apples soften and release their juices.
  3. Combine: Once the apples are softened and the oats have absorbed most of the liquid (about 10-12 minutes), stir the apples into the oatmeal. Add the maple syrup if you like a sweeter taste.
  4. Serve & Top: Pour the oatmeal into a bowl, and top with your favorite toppings—walnuts, raisins, or even a spoonful of peanut butter for extra richness.

Tips for Perfect Apple Cinnamon Oatmeal

  • Choose the right apples: Granny Smith apples give a tart contrast, while Honeycrisp or Gala will add a sweeter touch.
  • Boost the protein: Add a spoonful of Greek yogurt or a sprinkle of chia seeds for extra protein.
  • Make it overnight: Want to save time? Make overnight oats by combining the ingredients (minus the toppings) in a jar, refrigerating overnight, and enjoying in the morning.

Why Oatmeal is the Best Fall Breakfast

Oatmeal is packed with heart-healthy fiber, making it a great choice for anyone looking to improve their digestion and stay full longer. Plus, the addition of apples and cinnamon brings an antioxidant-rich boost to your morning meal, helping you feel energized and ready for the day ahead.


This Apple Cinnamon Oatmeal is a simple yet delicious way to celebrate the flavors of fall. It’s the perfect combination of wholesome ingredients and comforting tastes, ideal for a quick breakfast that still feels indulgent. Whether you’re a fan of classic oatmeal or just looking for a healthy breakfast option, this recipe is a must-try for autumn mornings.

Paradizot – a Classic Dalmatian Dessert

Here is the recipe for Paradizot, a classic Dalmatian dessert known for its simplicity and refreshing taste:

Ingredients:

  • 1 liter of milk
  • 5 eggs
  • 5 tablespoons of sugar (for egg whites)
  • 5 tablespoons of sugar (for egg yolks)
  • 1 vanilla sugar
  • 2 tablespoons of flour
  • Lemon zest (optional)

Instructions:

  1. Prepare the milk:
    • In a large pot, heat the milk and add the vanilla sugar. You can also add some lemon zest for extra flavor if desired. Be careful not to let the milk boil over.
  2. Making the meringue:
    • Separate the egg whites from the yolks.
    • In the egg whites, add 5 tablespoons of sugar and whisk until stiff peaks form.
  3. Cooking the meringue:
    • Once the milk reaches a simmer, reduce the heat to low.
    • Using a spoon, scoop the meringue (egg white mixture) and carefully place the scoops into the hot milk.
    • Cook each meringue for 1-2 minutes on each side, then remove them with a slotted spoon and place them on a plate to drain.
  4. Making the custard:
    • Beat the egg yolks with 5 tablespoons of sugar until the mixture becomes light and fluffy.
    • Add 2 tablespoons of flour and mix well.
    • Slowly add a few tablespoons of warm milk into the yolk mixture, stirring constantly, to temper the eggs and prevent curdling.
    • Return the yolk mixture to the pot with the remaining milk and cook over low heat, stirring continuously, until the custard thickens.
  5. Assembling:
    • Pour the finished custard over the cooked meringues. Let the dessert cool slightly before refrigerating it.
  6. Serving:
    • Paradizot is served cold and can be garnished with grated lemon zest or chocolate shavings for extra decoration.

Butternut Squash & Sweet Potato Soup

Ingredients:

  • 1 medium butternut squash, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper (optional for a little heat)
  • 4 cups vegetable broth
  • 1 cup coconut milk (or regular milk/cream)
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish

Instructions:

  1. Prepare Vegetables:
    • Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until softened (about 5 minutes).
    • Add minced garlic and cook for another minute until fragrant.
  2. Cook the Squash & Sweet Potato:
    • Add the diced butternut squash and sweet potatoes to the pot. Stir in cumin, cinnamon, nutmeg, cayenne pepper (if using), and a pinch of salt and pepper.
    • Cook for 5-7 minutes, stirring occasionally to coat the vegetables with spices.
  3. Simmer:
    • Pour in the vegetable broth, ensuring the vegetables are covered. Bring to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the vegetables are tender.
  4. Blend:
    • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  5. Add Creaminess:
    • Stir in the coconut milk (or regular milk/cream). Let the soup simmer for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
  6. Serve:
    • Ladle the soup into bowls, garnish with fresh thyme or parsley, and enjoy with a slice of crusty bread!

This creamy soup is full of autumn flavors and warming spices, making it a great meal for cozy evenings.

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