Kick your morning oatmeal up a notch by adding all kinds of delicious flavors, textures and wholesome ingredients to it! This Apple Cinnamon Multigrain Oatmeal not only tastes amazing, it also is satiating enough to provide all the energy needed to keep you feeling full until lunch.
Pour the water and salt into a medium stockpot and bring to a boil over high heat. Be sure to use a large enough pot as the water will foam up once you add the oats and it could overspill.
While the water is heating, peel, core and dice your apples.
Once the water starts to boil, add the oats, kasha, flax seeds, oat groats, sunflower seeds and apples to the pot and stir; Bring to a boil and then reduce the heat to bring the oats to a slow simmer
Cover the pot and simmer for about 30-35 minutes, stirring and scraping the bottom of the pan from time to time to prevent the oatmeal from attaching, until the grains are tender and the liquid has practically completely evaporated. At that point, stir in the raisins, vanilla extract and ground cinnamon, then kill the heat and let the oatmeal sit covered for about 5 minutes, or until it has reached the desired consistency — the longer it sits, the thicker the oatmeal will get.
Serve hot, garnished with your choice of toppings, such as maple sugar flakes, hemp seeds, chopped nuts, shredded coconut, pure maple syrup and a splash of your favorite non-dairy milk.
Leftovers can be stored in an airtight container in the fridge for up to a week and can then be enjoyed cold or reheated. To reheat, stir in a little bit of milk or water into the oats to loosen the cereal and reheat on the stove-top over low heat.