This simple toasted oatmeal with apples and cranberries is quick, easy and fully customizable. Topping ideas and ingredient substitutions are included below.
You only need one skillet to make this toasted oatmeal—no transferring between pans is required. Everything is cooked in a single pan, which also makes this a handy breakfast for camping or travel.
This version is naturally vegan, dairy-free and free of refined sugar. Toasting the oats brings out a pleasant nutty flavor, and combined with apples, cranberries and a touch of sweetener, it makes a nutritious, satisfying breakfast.
How to make toasted oatmeal
Heat coconut oil in a skillet, add rolled oats and toast for a few minutes until fragrant, stirring occasionally. Add diced apple, dried cranberries, shredded coconut, a pinch of cinnamon, a squeeze of lemon and the liquid of your choice. Simmer, stirring from time to time, until the apples soften and the oats absorb the liquid. Cooking takes about 9 minutes but can be extended for a softer texture.
This toasted oatmeal has a chewier, drier texture than traditional porridge—closer to granola in bite. If you prefer a creamier porridge, simply add more liquid while cooking or at the end to reach your desired consistency.
Add-ons and substitutions
- Add chocolate chips at the end for a sweeter treat.
- Swap dried cranberries for raisins or sultanas.
- Use pear instead of apple.
- Mix in dried figs, dates or your favorite nuts for extra texture.
- Use your preferred liquid sweetener—coconut syrup, maple syrup, honey or agave work well.
- Use milk (coconut, almond or regular) for a richer, creamier result.
- Serve with Greek yogurt for extra protein, or use whipped coconut cream for a dairy-free option.
- Fresh berries are a lovely seasonal topping.
- Butter can replace coconut oil if you’re not avoiding dairy.
I find a wide, shallow skillet works best for even toasting and cooking, but a wide-bottomed pot will do the job as well.
Other breakfast recipes with oats you might enjoy are included at the end of this post.
This post has been updated with new photos and clearer instructions to help anyone making this recipe for the first time.
The idea for this toasted oatmeal came from my sister, who has made it for years. It quickly became my favorite way to enjoy oats.
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Toasted Oatmeal
Ingredients
- 1 cup rolled oats
- 2 tablespoons coconut oil
- 1 apple, cored and diced
- 2 tablespoons dried cranberries
- 2 tablespoons shredded coconut, unsweetened
- Ground cinnamon, to taste (optional)
- A splash of lemon juice
- 1 cup water (or milk of choice)
- 1 tablespoon coconut syrup (or other sweetener), or to taste
Instructions
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In a skillet, melt the coconut oil over medium heat. Add the rolled oats and toast for about 5 minutes, stirring occasionally, until fragrant and lightly browned.
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While the oats toast, halve and core the apple and cut it into small pieces. When the oats are ready, add the apple, cranberries, shredded coconut, a dash of cinnamon, a squeeze of lemon juice and the water (or milk). Stir well and simmer until the apples soften and the oats absorb the liquid, stirring occasionally.
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Stir in the coconut syrup, adjust sweetness to taste, and cook a moment longer to combine flavors.
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Serve warm and enjoy.
Notes
- Quick oats work too but may need less liquid.
- Any apple variety is fine—choose according to your preference.
- Dried cranberries can be replaced with raisins or sultanas.
- Use water, coconut or almond milk, or regular milk for a creamier result.
- Substitute coconut syrup with honey, agave or maple syrup as desired.
- With whipped coconut cream or Greek yogurt, this recipe will stretch to feed three people.
- Cooking time varies depending on the texture you prefer—cook longer for softer oats.
Nutrition
Carbohydrates: 81 g,
Protein: 6 g,
Fat: 21 g,
Saturated Fat: 15 g,
Sodium: 45 mg,
Fiber: 9 g,
Sugar: 36 g
Nutrition information is an estimate and may vary based on ingredient brands, substitutions and portion sizes.
Leave a comment below and rate the recipe if you made it.
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