This easy Apple Cinnamon Oatmeal is made on the stovetop and is creamy, lightly sweet and cinnamon-y, and loaded with chunks of cooked fresh apples. It’s the perfect fall breakfast!
When the mornings are chilly, I always want a big bowl of hot oatmeal to warm me up and get my day off to a good start. And since it’s apple season, my current favorite is this delicious homemade apple cinnamon oatmeal!
For the past few weeks, I have been happily working my way through all of the different varieties of apples available at my local orchard (oh, how I love this time of the year!).
Mostly, I’ve just been snacking on them as is – an apple a day, as they say – or dipping them in peanut butter (a winning combination that I had always heard of but only recently tried for the first time) or some of my homemade dulce de leche (the best carmel-y deliciousness ever!).
But I’ve been enjoying this cinnamon apple oatmeal quite often too. It’s wholesome, nutritious, satisfying, and so yummy. And it fills me up until lunchtime.
The best part is that it’s super easy to make, and it’s ready in just 20 minutes.
Don’t have 20 minutes in the morning? No problem! You can make it ahead of time and quickly heat it up for breakfast on the stove or in the microwave. It’s great for meal prepping!
If you’re a fan of those little packets of instant apples and cinnamon oatmeal (I ate so many of them for breakfast growing up!), you’ve got to try this homemade version. Sure, it takes a little more time, but it’s so worth it because it’s even better!
Ingredients you need:
- Apples (your favorite kind)
- Butter
- Cinnamon
- Milk
- Old-fashioned rolled oats
- Salt
- Pure maple syrup (or brown sugar)
Here’s a look at how to make Apple Cinnamon Oatmeal:
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits:
- Use whatever kind of apples you like best. My current favorites are Honeycrisp and Gala because they are on the sweeter side, but any type will do.
- I love nice big pieces of apple in my oatmeal, about ½ inch in size, but you can chop them smaller if you’d rather.
- Use regular old-fashioned rolled oats. Don’t use quick oats because they will get too soft and mushy. If you’re gluten-free, make sure your oats say that they are certified gluten-free.
- I always make my oatmeal with all whole milk because I really like the creaminess, and I think the oatmeal just tastes better. But you can use your favorite dairy or non-dairy milk or even water (just know that the flavor will be different).
- Since we love real maple syrup in my house, that is what we use to sweeten our oatmeal. Brown sugar (light or dark) or even regular sugar also work well with this oatmeal. Whatever you choose, sweeten the oats to your own personal taste.
- To make a larger batch, use a larger pot and increase the cooking time if needed.
- If making ahead, once the oatmeal has cooled, store it in the refrigerator in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave (you will probably need to add some milk or water to thin it out a bit).
Feel free to add some healthy toppings to your oatmeal, such as extra cinnamon, nuts, raisins or other dried fruit, chia seeds, or ground flaxseed.
I hope you try this Apple Cinnamon Oatmeal recipe and love it as much as I do. Thanks for visiting today!
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Apple Cinnamon Oatmeal (Stovetop)
Ingredients
- 2 medium apples, any kind
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 2 cups milk, I use whole milk
- 1 cup old-fashioned rolled oats
- pinch salt
- 2 tablespoons pure maple syrup, or brown sugar, add more or less to taste
Instructions
- Peel and core the apples; chop into ½-inch pieces (or whatever size you prefer).
- In a medium saucepan (I use a 3-quart saucepan), melt the butter over medium heat.
- Add the chopped apples and cinnamon; stir to combine. Cook, stirring occasionally, until the apples begin to soften, about 4 to 5 minutes.Note: The apples will continue to cook and soften with the oatmeal, so don't take them too far at this point so they don't end up mushy.
- Add the milk, oats and salt; stir to combine. Increase the heat and bring the mixture to a boil (note: don't walk away; keep a close eye on the pot because the milk can quickly boil over if you're not paying attention).Immediately reduce the heat and simmer, stirring occasionally, until the oats have softened and most of the liquid has been absorbed, about 6 to 8 minutes.
- Stir in the maple syrup; serve.
Notes
- If making ahead, once the oatmeal has cooled, store it in the refrigerator in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave (you will probably need to add some milk or water to thin it out a bit).
- If making a larger batch, use a larger pot and increase the cooking time if needed.
Janie
This looks absolutely delicious….thank you for the recipe!
Michelle
Thank you, Janie!
Dee
Michelle, this sounds absolutely scrumptious. I’ll be making this for those frosty mornings when I want something hot. My question, can I freeze?
Thank you for the recipe.
Michelle
Hi, Dee! Honestly, I’ve never actually tried freezing this oatmeal, but I think you could, although I would suggest that you might want to make it with water instead of milk because the texture of milk can sometimes change in the freezer (it can become grainy). You could always add some milk after you thaw it and reheat it. If you try it, please come back and let us know how it went!