Easy Spiced Oatmeal: How Much Cinnamon Do You Use

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There’s something inherently comforting about a warm bowl of oatmeal on a chilly morning. But what elevates a simple bowl of oats to a delightful breakfast experience? One key ingredient: cinnamon. However, finding the right amount of cinnamon to put in your oatmeal can be a bit of a culinary quest. My preference is 1/2 teaspoon per 1 cup of oats.

Too little, and you miss out on that cozy warmth and subtle spice. Too much, and you risk overpowering the dish with an intense cinnamon flavor. So, let’s delve into the art of balancing cinnamon in your oatmeal, accompanied by a delicious recipe that uses this warm and aromatic spice. For more information on the different types of oats and the benefits of eating oatmeal –check out this post.

The Magic of Cinnamon

Ohhhh cinnamon, its warm, sweet aroma can evoke feelings of nostalgia and comfort, making it the perfect healthy breakfast. Plus you can make it ahead of time to warm up on busy mornings. 

Cinnamon is a versatile spice that offers numerous health benefits, making it a valuable addition to your diet. Rich in antioxidants, cinnamon helps protect your body from oxidative damage and inflammation, potentially reducing the risk of chronic diseases. It also supports blood sugar control and heart health by improving insulin sensitivity and lipid profiles.

With antimicrobial properties, cinnamon fights bacterial and fungal infections while promoting digestive health. Incorporate cinnamon into your meals by sprinkling it on oatmeal, yogurt, or baked goods, or adding it to beverages like coffee and tea. Remember to use cinnamon in moderation, especially if you have medical conditions or are on medications, to maximize its benefits safely.

Finding Your Cinnamon Sweet Spot

When it comes to incorporating cinnamon into your oatmeal, it’s all about balance. Too little, and you might not even notice its presence. Too much, and it can overpower the other flavors in your dish. So, how do you strike that perfect balance?

Start Small

Begin with a conservative amount of cinnamon, especially if you’re new to using this spice. A quarter to half a teaspoon per serving is a good starting point. You can always adjust the quantity to suit your taste preferences later.

Taste as You Go

As you cook your oatmeal, periodically taste it to gauge the level of cinnamon flavor. Remember that the intensity of cinnamon can vary depending on factors such as its freshness and quality. Adjust the amount accordingly until you achieve the desired balance.

Consider Your Other Ingredients

The flavors of the other ingredients in your oatmeal will also influence the amount of cinnamon you should use. Natural sweeteners  like ripe bananas may require less cinnamon to maintain a harmonious flavor profile, while ingredients with stronger flavors may benefit from a slightly higher dose of cinnamon. I also love using cardamom in these kinds of recipes – this earthy spice is a great compliment to cinnamon.

Recipe: Cinnamon-spiced oatmeal with Banana and Cardamom

Now that we’ve explored the art of balancing cinnamon, let’s put it into practice with a delicious recipe:

Ingredients:

There are only a handful of simple ingredients to make this easy breakfast recipe. 

• 2 cup rolled oats
• 4 cups milk of your choice (we use whole milk)
• 2 ripe bananas, mashed
• 2 tablespoons maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon (adjust to taste)
• 1/2 teaspoon ground cardamom
• Pinch of salt

Instructions

1. In a saucepan, combine the rolled oats and milk. Stir in the rest of the ingredients.

2. Bring to a low rolling boil over medium-high heat, then turn the heat to low and simmer for 5-7 minutes stirring occasionally. 

3. Taste the oatmeal and adjust the amount of cinnamon if necessary.

4. Once the oatmeal is cooked to your liking, remove it from the heat and let it sit for a minute or two to thicken.

5. Serve the oatmeal hot, topped with maple syrup, chopped pecans, a sprinkle of cinnamon, and any other toppings of your choice

Notes:

• Use any milk you like (almond milk, coconut milk, oat milk, soy milk) for a creamy oatmeal
• Add some chia seeds for extra nutrition. My kids love it this way.
• Different types of oats will have different cooking times. This recipe uses old fashioned rolled oats. Steel-cut oats, instant oats, and quick-cooking oats each have a different cooking time. 
• You can leave out the sugar and maple syrup for a lower-carb option – my kids prefer it sweet like this. I like it without. 

Serving Suggestions For Easy Spiced Oatmeal: How Much Cinnamon Do You Use

This cinnamon spice oatmeal recipe is delicious just as it is, but you can experiment with adding different fruits like apples, berries, and even more bananas. Add chopped nuts to the top for texture. Here are some dishes to serve alongside this easy oatmeal recipe. 

• Belgian waffles without yeast
• Make-ahead French toast casserole
• Vegetarian Tater Tot Breakfast Casserole
• Greek yogurt pancakes
• Sausage, egg, and potato breakfast casserole
• Kids breakfast ideas
• Norwegian Christmas bread
• Fruit Jams
• Strawberry Jam
• Blueberry Jam
• Apricot Jam

Wrapping Up Perfectly Spiced Oatmeal: How Much Cinnamon Do You Use

With a little experimentation and mindfulness, you can master the art of incorporating cinnamon into your oatmeal. Whether you prefer a subtle hint of spice or a more pronounced cinnamon flavor, finding the right balance will ensure that each bowl is a warm and comforting delight. So, embrace the magic of cinnamon and elevate your morning routine with a delicious bowl of cinnamon-spiced oatmeal.

Our family also loves overnight oats and leftover oatmeal with warm spices like cinnamon and cardamom. So go ahead and make a big batch. Add a splash of milk to reheat your healthy homemade oatmeal – perfect for busy school mornings.  Drizzle on some pure maple syrup and nuts or fresh fruit and you have a delicious and healthy breakfast the whole family will love. Be sure to check out this post that’s all about oatmeal and the best time of day to eat it. 

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