This creamy apple cinnamon oatmeal recipe is the perfect warm breakfast for cozy days. The combination of creamy oats with apple and cinnamon is a real treat!
This apple oatmeal comes together quickly and is on the table in about 10 minutes. This recipe is perfect for meal prepping, in case you want the oatmeal ready within minutes. It keeps well in the refrigerator and just needs to be briefly heated.
How does it taste?
This oatmeal is warm, creamy, satisfying, and delicious. The apples add a touch of sweetness and I simply love the soft apples mixed with a pinch of cinnamon and their sweet juice as a topping.
Water, milk, or plant-milk?
Anything goes! I personally, prefer a combination of water and barista-style oat milk in a 50:50 ratio. But you can make this oatmeal exclusively with water, only milk, or any other plant-based milk you prefer.
Which oats for oatmeal?
I prefer quick oats for oatmeal because with those the porridge will turn out super creamy! Quick oats will soften fast when cooked – it usually only takes about 5 minutes of cooking time.
If you want a heartier, more rustic oatmeal use rolled oats. Add a few minutes to the cooking time, since regular rolled oats will take longer to fully soften.
The third and finest type of easily available oats is instant oats. Instant oats only require about 2 minutes of cooking. If used in oatmeal, you’ll get a pretty smooth porridge without a lot of texture. I prefer quick oats over instant oats for oatmeal though.
Plain oatmeal (without apple)
I often make this oatmeal recipe in a basic version without apple. By omitting the apple, the entire recipe only takes 5 minutes in total to make. This is a doable breakfast even for people who are not early risers, like myself.
The plain version is perfect for topping with fresh fruits like blueberries, banana slices, or even a spoon of maple syrup. I love how customizable oatmeal is.
Low sugar apple oatmeal
Since the apples add a touch of natural sweetness, I only add 1 tablespoon of real maple syrup to the porridge (for 2 servings) plus 1 tablespoon for the cinnamon apples. That’s sweet enough for me.
You could even make the oatmeal without any sweetener at all or add 1 chopped banana or 4 finely diced dates for a natural sweetness.
On the other hand, if you have a sweet tooth, add more maple syrup, or a drizzle of any other sweetener like date syrup, agave syrup, honey or (brown) sugar.
Recipe apple cinnamon oatmeal
This apple oatmeal comes together quickly and is on the table in about 10 minutes. Here is how to make it (ingredient-amounts as always in the recipe card below):
Dice apple – the finer the slices, the faster they will soften. I peeled the apple beforehand, but that’s optional.
In a small pan or saucepan combine diced apples and a bit of water to cover the bottom of the pan. Cook about 5 minutes over medium-high heat, stirring occasionally, until apples are soft and most of the water has evaporated – there should be about 1-2 tablespoons liquid left in the pan.
Add maple syrup and sprinkle with cinnamon, then stir.
Meanwhile I make the oatmeal in a different saucepan because it’s quicker that way, but you can totally cook everything in one pan too!
Add oats, water, milk, maple syrup, and salt to a saucepan and bring mixture to a low boil.
Reduce heat to a low simmer and continue to cook for about 5 minutes stirring often, until the oatmeal is creamy.
I add about two thirds of the apples directly into the oatmeal and keep the rest for the topping. Depending on your preferred oatmeal consistency, add a splash of liquid or cook a bit longer for a firmer consistency.
Transfer to 2 bowls and top with cinnamon apples and additional sweetener if needed.
Enjoy!
More delicious breakfast recipes
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Creamy Apple Cinnamon Oatmeal (naturally sweet)
Ingredients
Oatmeal:
- 1 cup (240 ml) milk or plant-based milk (see note)
- 1 cup (240 ml) water
- 1 cup (90 g) quick oats
- 1 tablespoon maple syrup (optional, see note)
- 1/4 teaspoon fine salt
Cinnamon apples:
- 1 apple (170 g)
- 1 tablespoon maple syrup (you can substitute any syrup, honey or sugar)
- 1/4 to 1/2 teaspoon cinnamon
Instructions
- Dice apple – the finer the slices, the faster they will soften. I peeled the apple beforehand, but that’s optional.
- In a small pan or saucepan combine diced apples and a bit of water to cover the bottom of the pan. Cook about 5 minutes over medium-high heat, stirring occasionally, until apples are soft and most of the water has evaporated – there should be about 1-2 tablespoons liquid left in the pan.
- Add maple syrup and sprinkle with cinnamon, then stir. Meanwhile I make the oatmeal in a different saucepan because it’s quicker that way, but you can totally cook everything in one pan too!
- Add oats, water, milk, maple syrup, and salt to a saucepan and bring mixture to a low boil. Reduce heat to a low simmer and continue to cook for about 5 minutes stirring often, until the oatmeal is creamy. I add about 2/3 of the apples directly into the oatmeal and keep the rest for the topping. Depending on your preferred oatmeal consistency, add a splash of liquid or cook a bit longer for a firmer consistency.
- Transfer to 2 bowls and top with cinnamon apples and additional sweetener if needed.
