Apple Cinnamon Oatmeal
If fall had an official breakfast, it would certainly be this Apple Cinnamon Oatmeal! With hearty old-fashioned oats, diced apples, crunchy pecans, and plenty of cinnamon, this is the stick-to-your-ribs kind of breakfast you need when there’s a chill in the air.
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Apple cinnamon oatmeal is the coziest breakfast!
It’s that time of year—time to swap the sandals for your favorite pair of boots, slip on an oversized cardigan, and ditch the summery breakfast smoothies in favor of a piping hot bowl of oatmeal.
Might I suggest this apple cinnamon oatmeal recipe?
- This homemade version is way better than store-bought, with diced apple in the oatmeal itself and in the sautéed apple topping (which, I implore you, do not skip!).
- Although it’s not quite as easy as those instant oatmeal packets, it’s still pretty darn easy to make, ready to eat in under 15 minutes.
- We let the apples do the heavy lifting here so this apple cinnamon oatmeal is only lightly sweetened with a touch of maple syrup. You can certainly add more if you’d like, but I find the apples add a lot of sweetness on their own!
Can’t get enough fall oatmeal recipes? I got you! Try my Pumpkin Oatmeal and Apple Cinnamon Overnight Oats next.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Old-Fashioned Oats. Also known as rolled oats. These are the happy medium in the world of oatmeal, heartier than quick oats but they cook faster than steel-cut oats.
- Milk. You can use any milk you like, dairy or plant-based.
- Pure Maple Syrup. Honey would also work.
- Ground Cinnamon. Make sure your jar is fresh! If you open it up, smell it, and you’re not hit by a waft of warm cinnamon aroma, it might be past its prime and due for replacement.
- Kosher Salt. This is the secret to a good bowl of oatmeal. Just a bit of salt enhances the flavor.
- Apple. You can use any kind you like, but I prefer crisp varieties because they hold their shape better in the oats, rather than turning to mush.
- Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor, it also works like the salt to enhance the flavor of a recipe.
- Toasted Pecans. Walnuts or almonds would also work!
- Optional Add-Ons. Chia seeds, flaxseeds, and/or peanut butter.
- Sautéed Apple Topping. This is also optional, but I highly recommend it! You’ll need another apple and butter, but all the other ingredients are things you’ll already have out for making the oatmeal.
How to Make Apple Cinnamon Oatmeal
Combine. Add the oats, milk, water, maple syrup, cinnamon, and salt to a pan, along with chia, flax, or peanut butter if you’re using them.
Heat. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.
Add the Apple. Stir it in and keep simmering until the oatmeal reaches your desired consistency and most of the liquid is absorbed. When you remove the pan from the heat, stir in the vanilla.
Make the Topping. Melt the butter in a skillet set over medium-low. Add all of the ingredients and cook, stirring occasionally, until the apples are tender.
Serve. Divide the apple cinnamon oatmeal into bowls and top with the sautéed apples and pecans. ENJOY!
Recipe Variations
- Swap in a Pear. A firm pear can be swapped for the apple. (Pear lovers: I see you, I am you. Make this Pear Crisp too!)
- Try Other Spices. A pinch of nutmeg or ginger will add another layer of warmth, or try some cardamom for a more complex flavor with a hint of citrus.
- Use Quick Oats. If you swap in quick oats, they’ll cook more quickly, but the texture won’t be as hearty. Add the apples in the first step of the recipe if you make this swap.
What to Serve with Apple Cinnamon Oatmeal
- Breakfast Meats. Add some protein to your morning with Turkey Sausage or Air Fryer Bacon.
- Eggs. These Cottage Cheese Eggs are another way to add a protein boost to your breakfast.
- Applesauce. Instead of the sautéed apple topping, you can add a scoop of chunky Crockpot Applesauce.
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Apple Cinnamon Oatmeal
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Ingredients
For the Oatmeal
- 1 cup old-fashioned oats*
- 1 cup milk of choice
- 1 cup water
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 small apple ½-inch diced
- 1 teaspoon pure vanilla extract
- Chopped toasted pecans
- 2 tablespoons chia seeds, flaxseeds, and/or peanut butter optional
For the Sautéed Apple Topping (optional):
- 1 large firm, crisp apple such as Honeycrisp or Fuji, ½-inch diced
- 1 tablespoon unsalted butter
- 2 teaspoons pure maple syrup
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Instructions
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In a medium saucepan, combine the oats, milk, water, maple syrup, cinnamon, salt, and any optional additions, such as chia seeds, flaxseed, and/or peanut butter. Heat over medium-high until the liquid reaches a low, gentle boil, then reduce the heat to a simmer.
-
Add the apple. Continue simmering, stirring periodically, until the oatmeal is creamy and has absorbed most of the liquid, about 6 to 8 minutes. Remove from the heat and stir in the vanilla.
-
While the oatmeal cooks, make the topping: Heat medium skillet over medium low heat. Melt the butter. Add the apples, maple syrup, cinnamon, and salt. Let cook, stirring occasionally, until the apples are soft and tender but not mushy, about 8 minutes. Taste and adjust the sweetness, cinnamon, or salt as you like.
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Serve the oatmeal hot, topped with the sauteed apples and pecans.
Notes
- *You can sub quick oats, but note that the texture will be noticeably mushier and they will cook more quickly—add the apples in step 1. If you use steel cut oats, you will need to increase the cook time (see How to Cook Steel Cut Oats). Do not use instant oatmeal
- TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. For ease, if you make the topping, you can just freeze that with the oatmeal (although you can freeze it separately if you prefer.)
Nutrition
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