Apple Cinnamon Oatmeal

5 from 1 vote

Mix up a cozy bowl of apple cinnamon oatmeal Dive into the warm, comforting flavors of sweet and juicy apples, cinnamon, and hearty oats. Perfect for chilly fall mornings or anytime you crave a nourishing breakfast treat.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 578kcal

Author: Briana

Ingredients

Buttery spiced apples

1 tablespoon unsalted butter
¼ teaspoon kosher salt
1 teaspoon cinnamon (to taste)
1 tablespoon maple syrup
2 large honey crisp apples, diced (we leave the peel on! You can use your favorite apple variety and leave the peel on or off)

Oats

1.5 cups whole milk (or any milk of choice)
1.5 cups water
¼ teaspoon kosher salt
1-2 tablespoons brown sugar (to taste)
1 cup rolled oats (also known as old fashioned oats)
2 tablespoons chia seeds (optional)
1.5 teaspoons cinnamon (to taste)
2 teaspoons vanilla extract

Instructions

In a small saucepan, melt 1 tablespoon of unsalted butter, then stir in 1 tablespoon of maple syrup, ¼ teaspoon of salt, and 1 teaspoon of cinnamon. Add in the diced apples, and sauté for a few minutes until the apples have softened slightly, but have still retained their shape. Set aside.
Meanwhile, while the apples are cooking, bring 1.5 cups of water, 1.5 cups of milk, and ¼ teaspoon of kosher salt to a soft boil over medium-low heat in a dutch oven or large saucepan. Add in 2 tablespoons of brown sugar, and stir to dissolve.
Add in 1 cup of oats and 2 tablespoons chia seeds, and simmer for about 5-10 minutes, stirring occasionally to thicken.
Stir in the 2 teaspoons of vanilla extract, and 1.5 teaspoons of ground cinnamon, along with about half of the cooked apples, reserving some for topping. Simmer for another 3-5 minutes to thicken, or until the desired consistency is reached.
Now, pour on a little fresh cream or another splash of milk, the apple topping, more cinnamon and your favorite toppings. Enjoy!
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat gently in the microwave or on the stovetop. Do not freeze.

Notes

Keep the apple peel on. Leaving the apple skin on not only saves you time, but also makes this oatmeal more nutritious because they contain loads of vitamins A, C, and K, plus calcium and fiber.
Do not overcook the apples. Cook only until the apples are softened with the insides still a bit crisp and intact. Overcooking the apples makes them mushy. Try cutting them into bite-sized pieces and avoid cutting them too small.
Gently boil the milk and water mixture, then immediately reduce the heat to a simmer. Milk can scald (burn) easily, and we don’t want that. With that said, we do need to gently boil the mixture for a few moments to dissolve the salt and brown sugar. After that, reduce to a simmer to avoid any burning. Keep a close eye on it and stir often. Don’t walk away from the pot!
Be sure to use the package directions on your oats for guidance. Different types of oats will take different amounts of time to cook, so while you can use our recipe as a guide, please keep in mind we used rolled oats (or old-fashioned oats) so which will impact the cooking time. Other oats will have different cook times.
Add more milk or water if needed. If the oatmeal base becomes too thick, don't fret! A splash of milk or water will help thin it out and give it a better consistency.

Nutrition