Rich, Pipping Hot Cinnamon Apple Oatmeal

This fibre-packed oatmeal is flavourful, yet easy enough to squeeze into a tight morning schedule. Cinnamon Brown Sugar Spread and fresh local apples combine to create a breakfast dish that tastes like pie, but has all the benefits of whole grain oats.


    750 ml / 3 cup Water
    30 g / 2 tbsp Cinnamon Brown Sugar Spread
    210 g / 1 1⁄3 cups Quick cook oats
    1 g / 1⁄4 tsp Salt
    3 Apples, peeled, cored, and sliced into wedges
    60 g / 1⁄4 cup Crystal Margarine
    30 g / 2 tbsp Brown sugar
    5 g / 2 tsp Pumpkin pie spice
    1 large Lemon, juiced, seeds removed
    10 g / 2 tbsp Icing sugar


  1. To prepare the apple compote, melt 1⁄4 cup of Crystal Margarine in a small saucepan over medium heat.
  2. Once the margarine begins to bubble, add the apples, stirring to coat them with margarine. Cook until the apples start to soften, about 2 minutes.
  3. Add the pumpkin pie spice, brown sugar, and lemon juice. Simmer just until the brown sugar is dissolved and the apples are soft. Remove from heat.
  4. Serve warm, or make ahead and serve chilled.
  5. To prepare the oats, bring the water, salt and Cinnamon Brown Sugar Spread to a boil in a medium pot. For extra flavour (and one less pot to wash) use the same pot that the apple compote was cooked in.
  6. Stir the oats into the simmering water. Return the water to a boil, and simmer, uncovered, for 3-5 minutes.
  7. Remove the pot from the heat, and fold in the prepared apples. Let the mixture sit for 2 minutes before serving.

Chef Tips

  • For a quick breakfast, make a large batch of the apple topping ahead of time and spoon it straight into a hot bowl of oats.
  • This apple topping is perfect paired with waffles, pancakes or scones.