Delicious oatmeal with syrupy golden apples, spiced with cinnamon and vanilla, and a touch of lemon juice. This hearty and warm bowl of apple cinnamon oatmeal will help you feel fuller for longer!
The best in this recipe are sweet and sour apples (thanks to maple syrup and lemon juice) with vanilla flavor. I cook them separately from the oatmeal and they make the oatmeal exceptional and so delicious!
Ingredients
What kind of oats should you use: I used rolled oats for this recipe but you can also use other oat types, but remember to adjust their cooking time. For example, thin rolled-out oats / quick oats (not instant oats) need to be cooked for just 3 minutes. You can read more on different oat types and their cooking time in this article.
How to spice the oatmeal: cinnamon is most important, I also like a big pinch of the gingerbread spice mix. Instead of cinnamon, you can also a pumpkin pie spice mix as it’s already a cinnamon-heavy spice.
What kind of apples are best: for this oatmeal, the best are sweet apples (like gala or fuji), thanks to that you can add less sweetener or sweet-sour apples (like Golden Delicious) that provide a nice balance of sweet and sour flavors. You can also use sour apples (like Granny Smith) but then you need to add more sweetener and omit the lemon juice. It’s also best to use soft apples and not firm apples because they will cook faster (although this doesn’t matter if you have time in the morning).
How to spice the apples: I love adding lemon juice to the apples. The sweet and sour balance of flavors is amazing. If you add vanilla extract on top – it’s just couldn’t be better. Remember to adjust the amounts of maple syrup and lemon juice to the type of apples. Tart apples will need more maple syrup and sweet apples more lemon juice. I’m also adding the same seasoning like for the oatmeal (cinnamon or pumpkin pie spice or gingerbread spice mix).
Recipe variations
- make it gluten-free – use gluten-free oats
- make it dairy-free/vegan – use almond milk or other plant-based milk or water (but it won’t be that creamy)
- use another sweetener – you can use honey or xylitol instead of maple syrup
- sprinkle the oatmeal with nuts – I used walnuts but pecans, hazelnuts or almonds would also work
- what you could also add – dried fruit (like cranberries), even chocolate chips, pomegranate seeds, shredded coconut, almond butter/peanut butter
See here our 50+ oatmeal topping ideas.
How to make apple cinnamon oatmeal step by step
STEP 1: Prepare the ingredients: Peel and quarter 3 medium apples (about 1 lb / 500g), then remove the cores, cut into small cubes and add into a medium pot. Add all the other ingredients (1/3 teaspoon of cinnamon + optionally a big pinch of gingerbread spice, 1 Tbsp of maple syrup, 1 Tbsp of lemon juice, and 1 ts of vanilla extract).
STEP 2: Cook the apples over medium heat until soft (but not mushy, they should be still slightly crunchy), for about 5-10 minutes (the cooking time will vary depending on size and the variety of apples). A thick syrup should form around the apples (if it’s too thin cook the apples a little longer over high heat).
Taste the apples and adjust the seasoning if necessary (add more lemon juice if it’s too sweet and add more maple syrup if it’s too sour).
STEP 3: Add all the ingredients for the oatmeal into a medium pot (1 cup oats which is about 3.5oz/100g, 2 cups milk, 1 Tbsp of maple syrup, 1/3 ts of cinnamon + optionally a big pinch of gingerbread spice mix, a small pinch of salt).
STEP 4: Cook the oatmeal: simmer the oatmeal over low heat for about 10 minutes or until the oats are soft. If the oatmeal is too thick add more milk or water, if too thin cook it a little longer. Take the pot off the heat, pour the oatmeal into bowls. The oatmeal should be very runny at this point, by the time it is cooled down and ready to eat it will thicken significantly.
Spoon the apples over the oatmeal, sprinkle with chopped walnuts and drizzle with maple syrup.
ENJOY!
How to make it even quicker (how to cook the oatmeal and the apples together)
It is a little less tasty than when cooked separately but it’s quicker and you have only 1 pot to wash up.
- If you have very soft apples – just add all the ingredients that are listed in the recipe to a medium pot and cook everything together until the oats are soft. Ready!
- If you have firm apples – cut them into small cubes and cook with a tablespoon of butter until softened and then add all the other ingredients and cook until the oats are soft.
This oatmeal makes a great make-ahead breakfast.
Other oatmeal recipes you may like
- Creamy coconut oatmeal with spiced pears
- Banana peanut butter oatmeal with pomegranate
- Banana coconut and passion fruit oatmeal
- Baked pumpkin oatmeal
SEE OUR ALL OATMEAL RECIPES
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Apple Cinnamon Oatmeal
składniki
oatmeal:
- 1 cup rolled oats 3.5 oz/100g
- 2 cups milk 480ml, cow or plant-based milk
- 1 tablespoon maple syrup
- 1/3 teaspoon ground cinnamon + a big pinch gingerbread spice / pumpkin pie spice (optional)
- a small pinch of salt
apples:
- 3 medium apples (1lb/500g) preferably sweet
- 1/3 teaspoon ground cinnamon + a big pinch gingerbread spice / pumpkin pie spice (optional)
- a small pinch of salt
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
to serve:
- chopped walnuts preferably toasted
- more maple syrup
- shredded coconut
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wykonanie
- Cook the apples: Peel and quarter the apples, then remove the cores, cut into small cubes and add into a medium pot. Add all the other ingredients (spices, maple syrup, lemon juice, and vanilla extract). Cook the apples over medium heat until soft (but not mushy, they should be still slightly crunchy), for about 5-10 minutes (the cooking time will vary depending on size and the variety of apples). A thick syrup should form around the apples (if it's too thin cook the apples a little longer over high heat).
- Cook the oatmeal: Mix all the ingredients for the oatmeal in a medium pot and simmer over low heat for about 10 minutes or until the oats are soft. If the oatmeal is too thick add more milk or water, if too thin cook it a little longer. Take the pot off the heat, pour the oatmeal into bowls. The oatmeal should be very runny at this point, by the time it is cooled down and ready to eat it will thicken significantly.
- Spoon the apples over the oatmeal, sprinkle with chopped walnuts and drizzle with maple syrup.
- Enjoy!
uwagi
- How to make it even quicker (cook the oatmeal and the apples together): It is a little less tasty than when cooked separately but it’s quicker and you have only 1 pot to wash up.
- If you have very soft apples – just add all the ingredients that are listed in the recipe to a medium pot and cook everything together until the oats are soft. Ready!
- If you have firm apples – cut them into small cubes and cook with a tablespoon of butter until softened and then add all the other ingredients and cook until the oats are soft.
- What kind of oats to use: I used rolled oats for this recipe but you can also use other oat types, but remember to adjust their cooking time. For example, thin rolled-out oats / quick oats (not instant oats) need to be cooked for just 3 minutes.
- How to spice the oatmeal: cinnamon is most important, I also like a big pinch of Gingerbread spice mix. Instead of cinnamon, you can also use Pumpkin pie spice mix as it’s already cinnamon-heavy spice.
- What kind of apples are best: for this oatmeal the best are sweet apples (like gala or fuji, thanks to that you can add less sweetener) or sweet-sour apples (like Golden Delicious) that provide a nice balance of sweet and sour flavors. You can also use sour apples (like Granny Smith) but then you need to add more sweetener. It’s also best to use soft apples and not firm apples because they will cook faster (although this doesn’t matter if you have time in the morning).
- How to spice the apples: I love adding lemon juice to the apples. The sweet and sour balance of flavors is amazing. If you add vanilla extract on top – it’s just couldn’t been better. Remember to adjust the amounts of maple syrup and lemon juice to the type of the apples. Tart apples will need more maple syrup and sweet apples more lemon juice.
- Recipe variations:
– make it gluten-free – use gluten-free oats
– make it dairy-free/vegan – use almond milk or other plant-based milk or water (but it won’t be that creamy)
– use another sweetener – you can use honey or xylitol instead of maple syrup
– sprinkle the oatmeal with nuts – I used walnuts but pecans, hazelnuts or almonds would also work
– what you could also add – dried fruit (like cranberries), even chocolate chips, pomegranate seeds, shredded coconut, almond butter/peanut butter - Can this oatmeal be made ahead:
I prefer freshly-made oatmeal but it can be made ahead and then reheated. When reheating it’s best to use a non-stick pot because oatmeal just loves to scorch at the bottom of the pot. You will also need to dilute it with water/milk/plant-based milk because it will be very thick (the oats absorb the water). Since you’re diluting the oatmeal with more liquid more seasonings may be necessary. Store the oatmeal in the fridge.
The oatmeal can also be frozen. Stir the apples with the oatmeal and freeze in a tightly closed container or thick plastic bag for up to 6 months. Thaw in the fridge then reheat in a pot (preferably non-stick). - Calories count = 1/2 of the recipe (1 serving). This is only an estimate!
1 komentarz
Katerina
8 marca 2020 o 01:22Oh my goodness – this oatmeal looks and sounds amazing! I love the addition of the apples, I bet they make it an incredible breakfast!