Pure Cinnamon Toasted Oats

Course: Breakfast
Cuisine: Cinnamon, Nutmeg & Cloves


  • 2 1/2 cups water
  • 1/4 cup quinoa – well rinsed
  • 1/4 cup large flake oats – toasted*
  • 1/4 cup dried fruit – apples and cranberries
  • 1/4 cup slivered almonds
  • 1 tbsp ground flax seeds
  • 1/4 tsp ground cinnamon
  • 2 tbsp PURE Cinnamon Nutmeg & Clove Maple Infusion


  • *Toasted Oats – Preheat the oven to 350F.
  • Spread the oats in a thin layer on a cookie sheet and bake for about 10-12 minutes, until lightly browned and fragrant.
  • Stir them around a couple of times during the cooking process to ensure even browning.
  • Combine all of the ingredients except for the PURE Maple Infusion in a medium sized pot, and slowly bring to a boil over medium-high heat.
  • Once the mixture starts to boil, remove the pot from the heat, cover, and let sit overnight at room temperature.
  • In the morning warm the porridge over medium heat, stirring occasionally, for 5-10 minutes until heated through.
  • Remove from heat, and add the PURE Maple Infusion and stir to combine.
  • Sprinkle each bowl with a few more nuts, and add some fresh fruit or a spoonful of jam and serve.


These proportions will make enough for two servings, but can easily be doubled or tripled for more.

Cinnamon, Nutmeg & Cloves

There’s something special about baking spices: they’re evocative, they’re sensory, and of course, they’re delicious in just about everything Grandma makes. So naturally, we couldn’t think of a better way to honour that memory than with a PURE maple syrup infused with cinnamon, nutmeg and cloves. These warm spices heighten the magic of maple syrup and are well suited to any number of culinary pursuits – traditional baking, ciders and teas, and even some exotic North African and Middle Eastern dishes, where the interplay of sweet and savoury are essential.

How To Use

  • Morning oatmeal
  • Apple pies and crisps (especially when topped with vanilla ice cream)
  • Warm gingerbread desserts
  • Poached pears
  • Baked squash
  • Sweet potatoes
  • Oven-baked hams, as a glaze