Nothing says comfort like a bowl of apple cinnamon oatmeal for breakfast! Sweet-tart apples are softened in butter and tossed with cinnamon then folded into a creamy bowl of oatmeal for a breakfast that’s quick and easy. My kids would eat this for every meal if I let them!
🍎 What Makes This Recipe So Good
- All the rich, warm flavors of apple pie in a cozy bowl of comforting oatmeal! Sweet apples, spicy cinnamon, rich brown sugar, the earthiness of the oats. If you’re someone that’s always wondering how to make oatmeal taste good, you definitely need to give this recipe a try. It smells every bit as delicious as it tastes, too, so get ready for your kitchen to fill up with the most amazing aroma.
- I love oatmeal year round, but there’s just something extra special about it in the fall, when it’s early in the morning and it’s cool outside and the air smells like leaves. Of course, here in the South, mornings like that don’t happen super often, but a recipe like this helps me pretend a little! It’s an instant burst of autumn even if it’s 100°F outside.
- Everyone in the family will LOVE it. Seriously. This is my youngest son’s favorite recipe and he’s not even 18 months old yet. All three of my kids would eat this every single day if I’d let them. And honestly, I would, too.
🍏 Chef’s Tips
- Meal prepping? Portion the prepared (and cooled) oatmeal into individual airtight containers (mason jars are great here!) and refrigerate the oatmeal up to 6 days. When you’re ready to eat, add a splash of water or milk to the container, and microwave the oatmeal 1-2 minutes. Make sure you pause the microwave and stir the oatmeal every 30 seconds so it reheats evenly. Check it, too, because you may not even need the full 1-2 minutes!
- If overnight oats are more your style, you can totally make overnight apple cinnamon oatmeal! Just stir together the water, chopped apples, apple juice, oats, cinnamon, salt, and maple syrup in a large bowl or in individual mason jars. Cover tightly and refrigerate overnight (or at least 5 hours). Just before serving, add more of the chopped apples and the chopped nuts.
- Want an extra creamy bowl of oatmeal? You can replace some or all of the water with your choice of milk. Unsweetened almond milk works really well with the other flavors in this dish.
Other Breakfasts My Family Loves
- Cheese Grits (Stone-Ground & Quick Grits Options)
- Copycat Cracker Barrel Hashbrown Casserole
- Mom’s Favorite Cheesy Scrambled Eggs
- Gluten Free Blueberry Muffins
- Denver Omelette
- Keto Breakfast Casserole
For the Apple Cinnamon Oatmeal
- 2 tablespoons butter
- 3 cups chopped sweet apples peeled, divided; see Notes
- ¼ cup real maple syrup or honey, or brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup apple juice or ½ cup water
- 2 ¾ cups water see Notes
- 2 cups rolled oats
- ½ cup chopped sweet apples reserved from 3 cups above
- raw or toasted pecans chopped, optional
- raw or toasted walnuts chopped, optional
- honey drizzle or maple syrup drizzle, optional
- 1 cup milk of choice divided, optional
- dusting of cinnamon and/or brown sugar
- medium saucepan
- Large wooden spoon or silicone spatula
- Heat medium saucepan over medium-high heat. When saucepan is hot, add butter and let melt completely, swirling saucepan occasionally to coat bottom of pan with butter.
- Once butter is completely melted, add 2 ½ cups chopped apples and stir to lightly coat apples with butter. Cook apples 2 to 3 minutes or until softened.
- Add maple syrup, cinnamon, and salt. Stir to incorporate ingredients.
- Pour in ½ apple juice and 2 ¾ water (see Notes). Raise heat under saucepan to high and let liquids come to low boil.
- When liquids begin to boil, add 2 cups rolled oats and lower heat to medium or medium-high. Cook, stirring occasionally, 3 to 5 minutes.
- If using pecans and/or walnuts, add them to saucepan now. Continue cooking oatmeal as needed until most liquid has been absorbed by oats.
- Divide oatmeal evenly between serving bowls. Top each bowl with reserved chopped apples, drizzle of honey or maple syrup, ¼ cup milk per bowl, and dusting of cinnamon and/or brown sugar, if desired. Serve immediately.
- Apples: Any type of apple works here, but I prefer to use Granny Smith or Honeycrisp. This recipe would also work well with peaches.
- Water: If using maple syrup, use 2 ¾ water. If using honey or brown sugar, use 3 cups water.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.