I don’t know about you, but I think nothing says fall like apples and cinnamon. We all love it in cakes, muffins, and cookies, but why not enjoy it for breakfast, too?
This recipe came to me after a full day of apple picking at a local orchard. We came home with more apples than I knew what to do with. I needed to cook breakfast and thought sautéing them would be a good idea. My kitchen immediately smelled like apple pie, which made me want to add a pinch of cinnamon and some nutmeg.
Then somehow I added some milk and rolled oats. A few moments later, it was like the boring oatmeal I eat every morning got a major upgrade.
Since that day, a warm breakfast bowl of oatmeal with apples and cinnamon is the official fall breakfast in our house. Try it; I know you will love it too.
My Ingredient Notes for Apple Cinnamon Oatmeal:
This apple oatmeal recipe comes together with a handful of basic ingredients. For the full list and measurements, refer to the recipe card below.
Here are a few helpful notes to guide you as you make it:
Fresh Apples: I use Honeycrisp apples, but any other variety, like Fuji, Pink Lady, Gala, or Granny Smith, works too. I recommend cutting them into 1-inch cubes for even cooking and a bite-sized piece of apple in every spoonful.
Peeling them is optional.
Pro tip: If you have them on hand, feel free to experiment with different kinds of apples when making this recipe. Each type brings its own flavor and texture, so mixing them makes it more exciting.
Old-fashioned rolled oats: If you are following a gluten-free diet, choose a brand labeled gluten-free. This recipe is written specifically for rolled oats; other kinds of oats, like quick-cooking or steel-cut oats, will not work here.
New to using oats for breakfast? Check out my detailed articles on Rolled Oats vs. Steel-Cut Oats and Quick Oats vs. Rolled Oats.
Oil: I use coconut oil, but avocado oil works too. Butter or ghee (clarified butter) can be used in place of oil and takes the flavor up a notch if you have it on hand.
Nuts: I use unsalted walnuts, but pecans or almonds would also work well in this recipe. If you have the time, I recommend toasting your nuts for a few minutes to enhance their flavors.
Milk: For a neutral base, I use unsweetened almond milk, but oat milk makes it creamier if that is what you are after. Coconut or regular cow’s milk both work too.
Alternatively, you can make this apple cinnamon oats recipe using water instead of milk. If you do, keep in mind it will be less creamy.
Pro tip: For a richer apple taste, consider replacing some of the milk with apple juice. A good place to start is 1/4 cup unsweetened apple juice with 1 1/2 cups of milk.
Sweetener: Instead of adding sugar to the mixture, I finish it with a drizzle of maple syrup for better control. If you would rather build sweetness in as it cooks, honey, brown sugar, regular sugar, or coconut sugar all work.
How To Make Apple Cinnamon Oatmeal on Stovetop?
This healthy apple cinnamon oatmeal recipe comes together in two parts: sautéing the apples and cooking the oatmeal. Below are the steps:
Step 1 – Sauté apples and spices: Start by heating the oil in a small saucepan over medium-high heat. Add the apple cubes and sauté, stirring frequently, for 2 to 3 minutes.
Add the ground cinnamon and nutmeg and cook for 10 more seconds to enhance their flavors.
Do not skip sautéing the apples. I know it is an extra step, but a few minutes of sautéing softens them and brings out their natural sweetness.
Step 2 – Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using). Stir to combine and cook, keeping a close eye on it and stirring occasionally, until thickened for 8 to 10 minutes.
Step 3 – Serve with toppings: Ladle into bowls, and garnish with fresh diced apples, more nuts, a sprinkle of cinnamon, a handful of pomegranate arils, and a drizzle of maple syrup.
Make it your own with (optional) toppings: While this apple and cinnamon oatmeal can be served on its own without any toppings and still be delicious, you can have fun with the topping ideas below:
- Add a tablespoon of almond or peanut butter, raisins, cranberries, and even a dollop of vanilla yogurt.
- A drizzle of unsweetened applesauce adds another hit of apple flavor.
- If you have leftover maple cranberry sauce around the holidays, that works well here too.
Other Apple Recipes You Might Also Like:
Here are a few more recipes worth trying if you enjoyed this oatmeal with apples:
- A crisp fall salad: My Apple Salad pairs thinly sliced apples, baby spinach, and walnuts with a creamy yogurt-and-mayo dressing. It is a sweet and savory salad that you can make in 15 minutes.
- My go-to muffin: Anytime I make these Apple Almond Flour Muffins, I get compliments because they use the natural sweetness of apples.
- A Warm Dessert: The magic of my Dairy-Free Apple Crisp is the crunchy topping made with oats, almond flour, and a bit of coconut oil.
If you try this Homemade Apple Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It really helps others who are thinking of making the recipe.
Apple Cinnamon Oatmeal Recipe
Ingredients
- 1 tablespoon avocado oil, coconut oil , butter, or ghee would also work
- 1 large apple, or 2 small apples, cut into small chunks (peeling is optional) plus more as (optional) garnish
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- ¼ cup chopped pecans, or walnuts, plus more as topping
- 1 cup rolled oats, – Not quick cooking {I used Trader Joe's gluten free brand oats}
- 2 cups unsweetened almond milk
- 1 teaspoon chia seeds, optional
- 1 tablespoon maple syrup, plus more to finish
- ¼ cup pomegranate seeds, as garnish (optional)
Instructions
- Heat oil in a medium sized saucepan over medium heat.
- Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
- Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook until thickened for about 7-10 minutes, stirring often during the cooking process.
- Ladle into bowls and top them off with pomegranate seeds (or other fruit), nuts, more apples, and a slight sprinkle of ground cinnamon. Serve.
Video
Notes
- Yields: This recipe makes about 3 cups of apple oatmeal, which is ideal for serving two people. You can multiply the recipe if you are serving a crowd.
- Meal Prep: Make the recipe as written, but skip the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover tightly and store in the fridge for up to 4 days. When ready to serve, top it off with your favorite toppings.
- Storing leftovers: Store the leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: You can enjoy this recipe warm, cold, or at room temperature, but I like to reheat it in the microwave (especially if I am serving it on a crisp fall morning). To do so, transfer apple oatmeal into a bowl, add a splash of milk (or water), and stir. Microwave in 30-second increments, stirring every time until it is warmed to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use a simpler, pleasant, and filling version. Oatmeal (Bob’s Mill), Cook in filtered water, Sea Salt, for 8-10 min. Place in a large Soup Bowl. Add Walnuts, Cinnamon, Blueberries, Local Honey, and a small pitcher of Half ‘N Half. Then when consumed I fry sunny-side up 1-2 Organic, Range Fed Chicken Eggs in Butter or EVOO. This is very Filling and provides energy for at least five hours. Delicious, nourishing, and Healthy.
Sounds like you have a feast there Trudy. Thanks for coming by and sharing your version.
I have made this several times now and my whole family loves it! The only change I have made is using oat milk instead of almond as that is what we use in our house. I have a question about the oats in the recipe. You say ground oats and I’m wondering if that’s what you mean. I have used rolled oats (not instant) every time I’ve made this and that is what you have in your pictures also. Ground oats would be more of a flour consistency. Thanks for a great recipe!
Hello Lisa,
You are right. It is a typo from my end. It is the regular rolled oats.
Glad to hear that you liked it. Thanks for coming by and leaving a review.
Great recipe. I no longer make oatmeal without apples and cinnamon. It is way better than making it plain.
Kids love it too.
Thanks for a great recipe. I love that your recipes are easy and quick to make.
Keep them coming.
Can’t agree more! Apple and cinnamon truly elevate an otherwise bland oatmeal recipe.
I am happy to hear that you like my recipes too.
Thanks so much Regina!
I love this recipe! I’ve made it so many times, that I thought I should leave a comment here to say thanks. ?
YAY! So glad to hear that you enjoy it. I am working on a version of it made with peaches and cream for the summer months. 🙂
Cheers!
Stumbled on your site and this recipe this morning and I loved them both!!
I am thrilled to hear that you liked my site and this recipe Lisalen. ❤️
I tried this for lunch (without the seeds). The best I’ve tried so far among the rest of the best !!! 🙂 So good !!!
So happy to hear that Lajuna. Thanks for coming by. Cheers!
I just used this recipe to make my first time ever porridge, and it was awesome. Thanks! I used muscovado sugar as sweetener, but a very small quantity, more to slightly caramelize the apples.
Oh I LOVE the idea of muscovado sugar to caramelize the apples. I can only imagine the smell.
So glad to hear you liked the recipe.
Cheers!
Can’t stop staring at these beautiful photos! Love the flavors in this luscious fall oatmeal.
Thanks my friend. ❤️
this recipe is perfect for a fall morning – it is delicious and the perfect amount of sweetness. plus it is super easy to whip together on a busy day. thank you so much for sharing!
You made my mornings better with this nice recipe. Thanks for it.
Music to my ears. Thanks so much Darly.
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes!
This note makes me so happy. Thank you so much for stopping bu. I hope you’ll try some of them.
Cheers!
I’m embarrased to say that i prepare my oatmeal by just pouring hot water over it. I guess i should try your recipe one day. Wish you a great autumn season.
Oh that is okay. I hope you will like it as much as we do. 🙂
Wishing you a great autumn as well.
I like your new morning routiene. Taking time for breakfast is so important no matter how crazy the day is. Being intentional about it is a must, otherwise it simply gets squeezed out. This breakfast is so cozy and warming, what could be better? Thank you for all your tips and sharing more breakfast inspiration!
So we pretty much make those little packets of apple cinnamon oatmeal every day for breakfast. What a wonderful tutorial on how to make this (more healthy) at home. Delicious!
All the pictures here are so attractive that although I’m a fan of scrambled eggs for breakfast, I couldn’t help making this apple cinnamon oatmeal this morning. Tastes soooo good!
Love the combination of flavors!
The pops of pomegranate are so wonderful here. Love all the flavors!
Gorgeous bowl of oatmeal! I definitely want to start my day with this tomorrow.
So happy to hear that you liked it Jennifer. Thanks for stopping by.
Oh, my gosh, this is definitely a delicious change from plain ol’ oatmeal! And it takes no time at all to prepare!
Yay! I can’t agree more. Thanks for stopping by Liz.
Ayesegul I am so happy to have landed on your beautiful blog. Subscribed right away 😀
Co incidentally me and my sister have been enjoying apple cinnamon overnight oats every alternate day for almost two weeks now and we LOVE the flavour. This looks yummy!! Pinning it for sure.
I am so glad you landed here too. Thanks for subscribing. 🙂
With all the apples in season, this is a great breakfast recipe for sure.
Cheers!