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Maple Apple-Raisin Compote over Cinnamon Oatmeal

Tender apple pieces and plump raisins in a glossy maple-cinnamon syrup spooned over creamy oatmeal with crunchy toasted walnuts.

Maple Apple-Raisin Compote over Cinnamon Oatmeal

Ingredients

  • 2½ medium450 gApplecut into 1/2-inch cubes
  • ¼ cup40 gRaisins
  • 1½ tbsp30 gMaple syrup
  • 1⅛ tsp3 gGround cinnamondivided
  • 2 tsp10 gLemon juice
  • 2⅔ cups620 gWaterdivided
  • 1¾ tsp5 gCornstarch
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSaltdivided
  • 2 cups160 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gMilk, 2%
  • ¼ cup chopped30 gWalnutschopped

Steps

  1. Cube the apple and chop the walnuts before you start.
  2. In a medium pot over medium heat, toast the walnuts, stirring, for 3 to 4 minutes until fragrant; tip them onto a plate.
  3. In the same pot, combine the apple, raisins, maple syrup, lemon juice, two-thirds of the cinnamon, half the salt and 60 g of the water. Bring to a simmer, cover and cook 8 to 10 minutes, stirring once, until the apple is just tender.
  4. Stir the cornstarch into 20 g of the water until smooth, then stir this slurry into the apples and simmer 1 minute until the syrup thickens and turns glossy. Stir in the vanilla and transfer the compote to a bowl.
  5. Rinse the pot. Add the remaining water, the milk, the remaining salt and the remaining cinnamon and bring to a gentle boil. Stir in the oats and simmer 5 minutes, stirring often, until creamy.
  6. Divide the oatmeal among 4 bowls, spoon the warm compote over the top and scatter the toasted walnuts on top.
  7. Cool any leftover compote briefly, then refrigerate promptly in a covered container within 2 hours and use within 3 days; rewarm gently before serving.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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