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This Apple Cinnamon Oatmeal combines fresh apples, warm cinnamon, and creamy oats to make a healthy, wholesome breakfast. Vegan, gluten-free and refined sugar-free option.
This Apple Cinnamon Oatmeal is filled with comforting bites of sweet apples, aromatic spices, buttery pecans, and blended oats for a creamy yet hearty texture. It’s so simple and delicious, you’re going to want to repeat it this cool fall season!
- Creamy Oats Infused with Fall Flavors
- Ingredients for Apple Cinnamon Oatmeal
- How to Make Apple Cinnamon Oatmeal
- Presentation suggestions
- How to Store Apple Cinnamon Oatmeal
- Substitutions and variations
- Recipe FAQs
- Apple Cinnamon Oatmeal Recipe
Creamy Oats Infused with Fall Flavors
If you’re craving my Apple Cinnamon Oatmeal but don’t have time to wait for it to cook until golden brown, try these Apple Cinnamon Oatmeal and cinnamon quick and easy! It comes together in just 20 minutes on the stovetop and is also packed with juicy apples and warming spices. It’s the perfect remedy for busy mornings when you need something fast, Again healthy And feeding enough to keep you satisfied until lunch. Don’t hesitate to make a big batch to reheat and keep you warm all week!
Ingredients for Apple Cinnamon Oatmeal
If you’re a fan of my overnight oatmeal recipes, you’ll be happy to know that this hot oatmeal uses ingredients that are just as affordable and accessible. Although many of them are simple, here are a few notes to ensure the best results:
- Oats: I like to use a 50-50 mix of quick and rolled oats for the best texture. Using all oats will result in a creamier oatmeal, while using all oats will be fluffier.
- Apples: I used 2 Honeycrisp apples, but feel free to use a combination of your favorite honeycrisp apples.
- Spices: Instead of pre-made apple pie spice or pumpkin pie spice, I like to use a mixture of cinnamon, ground sugar, and nutmeg because I find it to be more flavorful.
- Vegetable milk: Avoid using sweetened or flavored plant-based milks as they will alter the final flavor. Instead, I recommend using a plain, creamy milk like soy milk, cashew milk, or coconut milk.
How to Make Apple Cinnamon Oatmeal
- Blow apples, pure maple syrup, cinnamon, salt and water in a mixture of melted butter and oil until soft and translucent. Reserve half of the cooked apples.
- Stir in oatmeal, spices, water, sugar and vanilla.
- Bring to a boil, then simmer until thickened, about 5 to 7 minutes.
- Adjust sweetener to taste, as needed. Serve reheat with remaining cinnamon apples and chopped walnuts. Appreciate!
Caitlin’s Cooking Tips
- Stir frequently. In addition to preventing the oats from sticking to the bottom of the pan, stirring helps meld the flavors and ensures your oats will be as creamy as possible.
- Double the recipe if necessary. Oatmeal is a great breakfast to make for a crowd or large family because it is filling and affordable. As written, this creamy oatmeal recipe comfortably feeds 4 people but can be easily adjusted back and forth for a modified serving.
- Remove from heat once creamy. Once the oatmeal has thickened to your liking, remove it from the heat immediately. This will prevent the oatmeal from cooking and maintain its texture.
Enjoy a big bowl of apple oatmeal on its own for a hearty and nourishing breakfast, accompanied by a cup of hot coffee or a beverage of your choice. It’s also delicious with a drizzle of peanut butter, almond butter, or my Pumpkin Spice Maple Syrup for the ultimate finishing touch.
If you’re looking for more fall-inspired breakfast recipes, you’ll also love these Apple Cinnamon Muffins, Pumpkin Spice Waffles, and Baked Apple Cider Donuts.
How to Store Apple Cinnamon Oatmeal
This healthy breakfast recipe will keep in the refrigerator in an airtight container for up to 5 days. I haven’t tested freezing these oats, but since it would take longer to thaw than to make them fresh, I wouldn’t recommend it.
Leftovers will reheat best on the stovetop over medium-low heat with a little extra milk or water to loosen things up and make the oats creamy again.
Substitutions and variations
- Gluten-free option: Use certified gluten-free oats (check the bag for a gluten-free label!).
- Oil-free option: Brown the chopped apples in 2 tablespoons of water instead of oil. If the apples start to stick, add a little extra water if necessary.
- Nut-free option: Chopped pecans and walnuts are optional, but can be substituted with pumpkin seeds (pepitas) for a similar fall flavor.
I haven’t tested an Instant Pot version of this stovetop oatmeal, but if you’re interested in Instant Pot oatmeal recipes, try my Instant Pot oatmeal!
Every recipe on my website is 100% plant-based and vegan. The cinnamon apples are sautéed in dairy-free butter or oil and the oatmeal is cooked in dairy-free milk, making them naturally vegan with no substitutions.
Liquid measurements and cooking times are based on using rolled oats and instant oatmeal. Using steel cut oats would require additional liquid as well as a much longer cooking time and has not been tested. Instead, I would recommend making my steel cut oatmeal recipe!
Certainly! Just keep in mind that the oats will thicken as they cool. And while you reheat them. If you plan to cook a large batch of these oats for meal prep, I recommend adding about 1/4 cup more liquid when cooking to account for this thickening. Then, pour the oats into individual jars or airtight containers with the cinnamon apples and voila!
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
For the cinnamon apples:
- 1 teaspoon vegan butter or neutral oil
- 2 sweet apples 1/2″ dice (I used Honeycrisp)
- 2 coffee spoons brown sugar or maple syrup
- 1/2 teaspoon cinnamon
- Pinch salt
- 1 teaspoon water
For the oatmeal:
- 2 cups quick cooking oatmeal or rolled oats*
- 2 + tablespoons of brown sugar or maple syrup and more if necessary
- 1/2 teaspoon vanilla extract optional
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grounded ginger optional
- 1/8 teaspoon nutmeg optional
- 1/4 teaspoon kosher salt
- 2 cups unsweetened vegetable milk
- 2 cups water or sub with more milk for creamier oatmeal
- 1/4 cup chopped pecans or walnuts to serve (optional)
Cinnamon-Flavoured Apples : Heat a small saucepan over medium heat and melt the butter or oil. Add the apples, maple syrup, cinnamon, salt and water and mix well. Saute for 5 to 7 minutes until the apples are soft and translucent, stirring occasionally. Remove half of the cooked apples from the pan and set aside.
Cook the oatmeal: Add the oats, cinnamon, ginger, nutmeg, salt, milk, water, maple syrup or brown sugar, and vanilla to the saucepan. Bring to a boil over high heat, then reduce 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 prevent the oatmeal from sticking to the bottom of the pan. Taste the oats and add more sweetener if needed.
Serve: Divide into serving bowls. Top with remaining cinnamon apples and 1 tablespoon chopped walnuts. Serve hot; leftovers will keep in the refrigerator for up to 5 days and are best reheated on the stovetop with a little extra milk or water.
- Groats: I like to use a 50-50 mix of quick and rolled oats for a creamy yet hearty texture! Using all oats will result in a creamier oatmeal, while using all oats will be fluffier.
- Gluten free: Use gluten-free oats to keep this recipe gluten-free
- Without oil: Brown the apples in 2 tablespoons of water instead of using oil, adding more if necessary to prevent the apples from sticking.
Calories: 275kilocaloriesCarbohydrates: 36gProtein: 9gFat: 11gSaturated fat: 1gPolyunsaturated fats: 4gMonounsaturated fat: 4gTrans fat: 0.2gSodium: 231mgPotassium: 344mgFiber: 5gSugar: 6gVitamin A: 467UIVitamin C: 9mgCalcium: 196mgIron: 3mg