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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, Refined Sugar-Free option.
This Apple Cinnamon Oatmeal is filled with warming bites of sweet apples, aromatic spices, buttery pecans and a blend of oats for a creamy but hearty texture. It’s so simple and delicious, you’re going to want it on repeat this cool, fall season!
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Creamy Oats Infused With the Flavors of Fall
If you’re craving my Apple Cinnamon Baked Oatmeal but don’t have time to wait for it to bake until golden, try this quick and easy Apple Cinnamon Oatmeal! It comes together in just 20 minutes on the stovetop and is equally packed with juicy apples and warming spices. It’s the perfect remedy for busy mornings when you need something quick, yet wholesome and nourishing enough to keep you full until lunch. Feel free to make a big batch to reheat and keep you cozy all week long!
Ingredients for Apple Cinnamon Oatmeal
If you’re a fan of my overnight oatmeal recipes, you’ll be pleased to know that this warm oatmeal uses equally affordable and accessible ingredients. While many of them are straight-forward, here’s a few notes to ensure the best results:
- Oats: I like to use a 50-50 mix of quick oats and rolled oats for the best texture. Using all quick oats will result in a creamier oatmeal, while using all rolled oats will be chewier.
- Apples: I used 2 honeycrisp apples, but feel free to use a combination of your favorite crisp apples.
- Spices: Instead of a pre-made apple pie spice or pumpkin pie spice, I like to use a blend of cinnamon, ground sugar, and nutmeg as I find it to be more flavorful.
- Non-dairy milk: Avoid using sweetened or flavored plant milks as these 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
- Sauté the apples, pure maple syrup, cinnamon, salt, and water in a melted butter and oil mixture until tender and translucent. Set half of the cooked apples aside.
- Stir in the oatmeal, spices, water, sugar, and vanilla.
- Bring to a boil, then simmer until thickened, about 5 to 7 minutes.
- Adjust the sweetener to taste, as needed. Serve warm with the remaining cinnamon apples and chopped nuts. Enjoy!
Caitlin’s Cooking Tips
- Stir frequently. In addition to preventing the oats from sticking to the bottom of the pot, stirring helps meld the flavors together and ensures your oats will be as creamy as possible.
- Double the recipe if needed. Oatmeal is a great breakfast to prepare for a crowd or large family because it’s hearty and affordable. As written, this creamy oatmeal recipe comfortably feeds 4 but can be easily adjusted in both directions for an altered serving size.
- Remove from the heat once creamy. Once the oatmeal has thickened to your liking, immediately remove it from the heat. This will prevent the oatmeal from cooking and retain its texture.
Serving Suggestions
Enjoy a big bowl of apple oatmeal on its own for a hearty, nourishing breakfast alongside a warm cup of coffee or beverage of 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, these Pumkin Spice Waffles, and these Baked Apple Cider Donuts.
How to Store Apple Cinnamon Oatmeal
This healthy breakfast recipe will keep in the fridge in an airtight container for up to 5 days. I have not tested freezing this oatmeal, but since it would take longer to defrost than it would to make it fresh, I wouldn’t recommend it.
Leftovers will reheat best on the stovetop over medium-low heat with an extra splash of milk or water to loosen things up and make the oatmeal creamy again.
Substitutions and Variations
- Gluten-free option: Use gluten-free certified oats (check the bag for a gluten-free label!).
- Oil-free option: Sauté the chopped apples in 2 tablespoons of water instead of oil. If the apples begin to stick, add an additional splash of water as needed.
- Nut-free option: Chopped pecans and walnuts are optional, but can be replaced with pumpkin seeds (pepitas) for a similar fall flavor.
Recipe FAQs
I have not 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 non-dairy butter or oil and the oats are cooked in a non-dairy milk, making them naturally vegan without any substitutions.
The liquid measurements and cook times are based on using rolled oats and instant oats. Using steel cut oats would require additional liquid as well as a much longer cook time and has not been tested. Instead, I’d recommend making my Steel Cut Oatmeal recipe!
Definitely! Just keep in mind that the oats will thicken as they cool and as you reheat them. If you are planning on cooking a large batch of these oats for meal prep, I’d recommend adding about 1/4 cup more liquid when cooking to account for this thickening. Then spoon the oatmeal into single serve jars or airtight containers with the cinnamon apples and you’re good to go!
This oatmeal recipe isn’t suitable for baking, but you’ll love this Apple Chai Baked Oatmeal, or this Apple Cinnamon Baked Oatmeal.
Enjoy! 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 it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Apple Cinnamon Oatmeal
Ingredients
For the Cinnamon Apples:
- 1 teaspoon vegan butter or neutral oil
- 2 sweet apples 1/2” dice (I used honeycrisp)
- 2 teaspoons brown sugar or maple syrup
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon water
For the Oatmeal:
- 2 cups quick-cooking or rolled oats*
- 2 + tablespoons brown sugar or maple syrup plus more as necessary
- 1/2 teaspoon vanilla extract optional
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger optional
- 1/8 teaspoon nutmeg optional
- 1/4 teaspoon kosher salt
- 2 cups unsweetened non-dairy milk
- 2 cups water or sub with more milk for creamier oatmeal
- 1/4 cup chopped pecans or walnuts for serving (optional)
Instructions
- Cinnamon Apples: Warm a small saucepan over medium heat and melt the butter or oil. Add the apples, maple syrup, cinnamon, salt, and water and stir well. Sauté for 5 to 7 minutes until the apples are tender and translucent, stirring occasionally. Remove half of the cooked apples from the pan and set aside.
- Cook the Oatmeal: Add the oatmeal, cinnamon, ginger, nutmeg, salt, milk, water, maple syrup or brown sugar, and vanilla to the pot. Bring to a boil over high heat, then reduce the 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 keep the oatmeal from sticking to the bottom of the pan. Taste the oatmeal and add more sweetener if necessary.
- Serve: Divide into serving bowls. Top with the remaining cinnamon apples and 1 tablespoon of chopped nuts. Serve warm; leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with a splash of extra milk or water.
Recipe Notes
- Oatmeal: I like to use a 50-50 mix of quick oats and rolled oats for a creamy but hearty texture! Using all quick oats will result in a creamier oatmeal, while using all rolled oats will be chewier.
- Gluten-Free: Use gluten-free oats to keep this recipe gluten-free
- Oil-Free: Sauté the apples in 2 tablespoons of water instead of using the oil, adding more as necessary to keep the apples from sticking.
Thank you for putting this together Caitlin 🥰🥰
You’re so welcome, Michael!
Thanks for sharing your recipe, Caitlin. I am curious, did you really measure out half a teaspoon of salt and add all of it to your oatmeal? I followed your recipe exactly, but I only put in about 1/4 of a teaspoon of sea salt and found my oatmeal to have a noticeably salty taste. I had to add in more almond milk to the finished product to balance the saltiness. Maybe it’s just me, but I’d probably just do a pinch next time.
I was looking at making this, but in the UK, to the best of my knowledge, we don’t have apple cider (unless it’s alcoholic). Do you have any suggestions as a substitute or a way to get around this? Thanks
Hi Sarah! You could substitute the Apple Cider with Apple Juice as well 🙂
I’m in Aus, it’s cloudy apple juice.
Going home to make this right now, already picked up the apple cider (which I’m VERY excited to try in oatmeal). After working outside in the cold weather all morning, I’m craving a bowl of warm, creamy, filling oatmeal. Thanks for the recipe!
Enjoy, Danielle! 🙂
So delirious! I did add 3 Tbsp of maple syrup and walnuts. I used 1 cup coconut milk, 1 cup almond milk. I will definitely make this again. thank you
Sounds delicious!
Cooking oats in apple cider, OOH, what a remarkable idea! I never really use sugar in the first place, so I always stick with monkfruit sweetener or Stevia to add some extra sweetness to my food, but fruit is another amazing sweetening agent. Ripe apples are the BEST in fall-style oats, and probably just in general, even! This is a wonderful recipe. I love the way the apples and walnuts are topped on each bowl!
Thanks, Cassie!