Apple Cinnamon Oatmeal

Tender cinnamon apples and creamy oatmeal sweetened with maple syrup. Options to make overnight oats or cook on the stovetop (see notes).

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings - 5

Calories 282kcal

Author Allison Mattina

Ingredients

Cinnamon apples:

2 apples, finely chopped peeled or unpeeled, your preference
3 tablespoons pure maple syrup
1 tablespoon butter
½ teaspoon ground cinnamon
1 tablespoon water

Oatmeal:

2 cups water
1 ½ cups milk I use 2% milk or unsweetened almond milk
2 cups old fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon salt
maple syrup and milk for serving

Instructions

Cinnamon apples:

Place all ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples are tender (about 10-15 minutes) but still holding their shape. Add an additional tablespoon of water if the mixture seems dry.
If you're making overnight oats, transfer the cooked apples to the refrigerator and proceed with overnight oat recipe in the notes.

Oatmeal:

Remove several spoonfuls of cooked apples from the saucepan to be a garnish on top of the oatmeal. To the remaining apples in the saucepan, add 2 cups of water and 1 ½ cups of milk. Bring the mixture to a simmer.
Once simmering, add oats, cinnamon and salt. Cook, stirring frequently, until the oats are tender and creamy. If the mixture seems too thick, add more water while cooking. Serve immediately, topped with some of the reserved cinnamon apples and maple syrup and milk, to taste.

Notes

OVERNIGHT OATS: In a large bowl, combine 2 cups milk (I use unsweetened almond milk), 2 teaspoons chia seeds, 3 tablespoons maple syrup, and 2 cups old fashioned rolled oats. Soak overnight until the oats have softened. Serve with the reserved cinnamon apples and additional maple syrup, if desired.

Nutrition