Step 1

Peel the apples, remove the core, and dice into thick cubes.

Step 2

Heat the butter in a non-stick pan over medium heat. Once melted, add the diced apples and sauté for 5-7 minutes, or until the apples are tender and slightly golden brown. In the meantime, prepare the oatmeal.

Step 3

Next, add the coconut sugar, maple syrup, and salt, and stir to coat the apples with the sugar. Cook for another 2 minutes, or until the coconut sugar has melted and the maple syrup has slightly reduced.

Step 4

Deglaze the skillet with the 3 tbsp of water and stir in the vanilla extract. Cook for another 15-30 seconds, or until the syrup has thickened a little bit. If apples have absorbed all of the syrup, add an extra 2 tablespoons of water.

Step 5

Remove from heat and cover to keep warm.

Step 6

In a medium saucepan, combine the rolled oats, apple sauce, almond milk, cinnamon, and salt.

Step 7

Bring to a boil, then reduce the heat to low, and let simmer uncovered for 5-7 minutes. Stir regularly to make sure oats don't stick to the bottom of the pan.

Step 8

Divide between 3 serving bowls and top with the warm caramelized apples! Feel free to add a pinch of extra cinnamon and toasted slivered almonds as well.

Step 9

This oatmeal is best served immediately but will keep for up to 2 days in the refrigerator. It can be enjoyed as a cold breakfast, or reheated on the stove (you may have to add a little bit more almond milk).