Best Microwave Apple Pie Oatmeal Recipes

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MICROWAVE APPLE CINNAMON OATMEAL



Microwave Apple Cinnamon Oatmeal image

This hearty breakfast dish is packed with cholesterol-lowering soluble fiber. Leaving the apple skin on contributes even more fiber. Most of the fat is a healthy monounsaturated fat from the nuts.

Provided by Food Network Kitchen

Time 13m

Yield 2 servings

Number Of Ingredients 7

1 apple, preferably McIntosh, cored and coarsely chopped
1 cup rolled oats
1/4 teaspoon ground cinnamon
Pinch kosher salt
2 cups water
2 tablespoons pure maple syrup
1/4 cup toasted pecans

Steps:

  • Combine the apple, oats, cinnamon, and salt in a large microwave-safe bowl water, and stir in the water. Cover and seal with plastic wrap or a tight fitting lid and heat in the microwave on high until apples are soft and most of the liquid is absorbed, about 8 minutes. Stir in the maple syrup. Divide between 2 bowls and top with the nuts. Serve immediately.

APPLE PIE OATMEAL



Apple Pie Oatmeal image

This recipe creates a wonderful, delicious, and healthy way to fix up plain old oatmeal. Total kid and adult pleaser.

Provided by oldbern

Categories     Breakfast

Time 15m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

1 cup water
1/2 cup old fashioned oats
1/4 teaspoon salt (optional)
2 teaspoons Splenda brown sugar blend
1 tablespoon apple, chopped
1/3 teaspoon apple pie spice

Steps:

  • Stovetop directions:.
  • Bring water to a boil in medium saucepan. Stir in oats and salt.
  • Cook, stirring occasionally, over medium heat for 5 minutes.
  • Top oatmeal with Splenda, chopped apple and spice.
  • Microwave directions:
  • Combine water, oats, and salt in a microwave-safe container. Cover tightly with heavy duty plastic wrap, leaving a small edge uncovered for steam to escape.
  • Microwave on high for 2 1/2 to 3 minutes, stir well.
  • Top oatmeal with Splenda, chopped apple and spice.

Nutrition Facts : Calories 188.5, Fat 2.6, SaturatedFat 0.5, Sodium 10.5, Carbohydrate 36.2, Fiber 4.3, Sugar 4.8, Protein 5.3

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