From My Bowl

0 Cinnamon Apples: Warm a small saucepan over medium heat and melt the butter or oil. Add the apples, maple syrup, cinnamon, salt, and water and stir well. Sauté for 5 to 7 minutes until the apples are tender and translucent, stirring occasionally. Remove half of the cooked apples from the pan and set aside.
1 Cook the Oatmeal: Add the oatmeal, cinnamon, ginger, nutmeg, salt, milk, water, maple syrup or brown sugar, and vanilla to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until thickened to your liking, about 5 to 7 minutes. (Keep in mind that the oatmeal will thicken slightly as it cools.) Stir occasionally to keep the oatmeal from sticking to the bottom of the pan. Taste the oatmeal and add more sweetener if necessary.
2 Serve: Divide into serving bowls. Top with the remaining cinnamon apples and 1 tablespoon of chopped nuts. Serve warm; leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with a splash of extra milk or water.