I turned a simple Stove Oatmeal Recipes idea into apple cinnamon oatmeal studded with tender cooked apple chunks and a hint of cinnamon.

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I stumbled on this Apple Cinnamon Oatmeal on a sleepy morning and it felt like a small, delicious secret. It’s creamy and lightly sweet with big bits of cooked apple that you actually notice, and the texture from old fashioned rolled oats makes it feel like something that matters.

I keep thinking about how one simple bowl can change the rest of your morning, and yeah I probably make it more than I should. I even saved it under Oatmeal Apple Recipes because it’s the kind of thing friends ask for again and again, even when I try to act like it was no big deal.

Ingredients

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Hearty rolled oats rich in fiber and complex carbs, keeps you full longer.
Fresh apple adds natural sweetness vitamin C and fiber, gives a pleasant soft texture.
Milk brings creamy protein and calcium, water makes the bowl lighter and simple.
Brown sugar or maple syrup add warm sweetness and caramel notes, use sparingly.
Ground cinnamon adds cozy spice antioxidants and aroma without many extra calories.
Butter gives silkiness, a touch of richness and helps balance the apples tartness.

Ingredient Quantities

1 cup old fashioned rolled oats

2 cups milk or water

1 medium apple, peeled, cored and chopped (about 1 to 1 1/2 cups)

2 tablespoons brown sugar or maple syrup

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract (optional)

How to Make this

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1. Peel, core and chop the apple into roughly 1/2 inch pieces so they cook evenly, set aside.

2. In a medium saucepan melt the butter over medium heat, add the chopped apple, the 2 tablespoons brown sugar or maple syrup, the teaspoon cinnamon and the 1/8 teaspoon salt; cook, stirring, until the apples start to soften and get a little caramelized, about 3 to 5 minutes.

3. Pour in the 2 cups milk or water and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan; milk gives a creamier result, water makes it lighter.

4. Stir in the 1 cup old fashioned rolled oats, reduce heat to low and cook, stirring often to prevent sticking, until the oats are tender and the porridge is creamy, about 4 to 6 minutes.

5. Remove from heat and stir in the 1/2 teaspoon vanilla extract if using, taste and add a little extra brown sugar or maple syrup if you like it sweeter.

6. If the oatmeal is too thick add a splash of milk or water and stir, if too thin cook a minute longer on low; stirring is the trick to prevent lumps and burnt spots.

7. Serve immediately in bowls, top with a pat of butter, extra chopped apple, a drizzle of maple syrup or a sprinkle of cinnamon if you want, it’s really a personal thing.

8. Leftovers store in the fridge up to 4 days; reheat with a splash of milk or water and stir well, it reheats great and gets even more cozy.

Equipment Needed

1. Medium saucepan, about 2 quart
2. Cutting board
3. Sharp chef’s or paring knife for the apple, you’ll use it a lot
4. Vegetable peeler
5. Measuring cups (1 cup and 2 cup)
6. Measuring spoons
7. Wooden spoon or silicone spatula for stirring
8. Bowls and spoons for serving

FAQ

1 cup old fashioned rolled oats

2 cups milk or water

1 medium apple, peeled, cored and chopped (about 1 to 1 1/2 cups)

2 tablespoons brown sugar or maple syrup

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract (optional)

Q: Can I use water instead of milk? A: Yes, water works fine, you'll just get a less creamy bowl. Use the same 2 cups, or swap to any plant milk for creaminess, like almond or oat.

Q: What kind of apple should I use? A: Tart apples like Granny Smith hold their shape and give bright flavor, sweet ones like Fuji or Honeycrisp will soften and sweeten the porridge. Chop small if you want them to soften fast, or grate them for almost instant apple flavor.

Q: How do I make the oatmeal thicker or thinner? A: For thicker oats use a little less liquid or simmer a bit longer, for thinner stir in a splash of milk or water at the end until you like the texture.

Q: Can I substitute quick oats or steel cut oats? A: Quick oats will work but cook much faster, cut cooking time and watch closely. Steel cut needs more liquid and a lot more cooking time, so they are not a straight swap on the stovetop.

Q: How long can I store leftovers and how do I reheat them? A: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of milk or water to loosen it up, stir until hot.

Q: Can I skip the butter or reduce the sugar? A: Sure, you can skip butter or use a teaspoon of oil instead. Reduce the brown sugar or use maple syrup to taste, or sweeten naturally with mashed banana or extra apple.

Apple Cinnamon Oatmeal (Stovetop) Recipe Substitutions and Variations

Old fashioned rolled oats: swap for quick oats (use 1:1 but cut cook time by 1 to 2 minutes) or for steel cut oats use about 1 part oats to 3 parts liquid and cook 20 to 30 minutes for a chewier texture.
Milk or water: use any plant milk like almond, oat or soy for more flavor and creaminess, or use canned coconut milk (light) for richness; if using a sweeter milk cut back on added sweetener.
1 medium apple, peeled and chopped: swap with pears, same volume and cook time, or use 3/4 to 1 cup applesauce (stir in near the end) for softer, quicker texture; you can also toss in 1/4 cup raisins or dried cranberries for chewiness.
2 tablespoons brown sugar or maple syrup: use honey or date syrup 1:1 (honey is a bit sweeter so taste as you go), or use coconut sugar for a less-liquid option with similar caramel notes.

Pro Tips

– Caramelize those apple pieces a little longer than you think, it’ll give a deeper, almost caramel flavor. But don’t walk away — apples can go from golden to burnt quick, so keep stirring and watching them.

– For super creamy oats cook low and stir often, or let the pot sit off the heat for a minute to mellow and thicken. If you like chewier texture, use a bit less liquid or fold in raw oats at the very end so they keep some bite.

– Salt and heat help flavors pop, so a tiny extra pinch of salt and a quick warm-up of the cinnamon in the butter before adding anything else makes the spice taste brighter. Add vanilla after cooking so it stays fragrant.

– If you’re meal-prepping, portion into jars, refrigerate, and when reheating add a splash of milk or water and stir well — also put crunchy toppings like toasted nuts or seeds on just before serving so they stay crispy.

Apple Cinnamon Oatmeal (Stovetop) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned a simple Stove Oatmeal Recipes idea into apple cinnamon oatmeal studded with tender cooked apple chunks and a hint of cinnamon.

Servings

servings

Calories

422

kcal

Equipment: 1. Medium saucepan, about 2 quart
2. Cutting board
3. Sharp chef’s or paring knife for the apple, you’ll use it a lot
4. Vegetable peeler
5. Measuring cups (1 cup and 2 cup)
6. Measuring spoons
7. Wooden spoon or silicone spatula for stirring
8. Bowls and spoons for serving

Ingredients

1 cup old fashioned rolled oats
2 cups milk or water
1 medium apple, peeled, cored and chopped (about 1 to 1 1/2 cups)
2 tablespoons brown sugar or maple syrup
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract (optional)

Directions

Peel, core and chop the apple into roughly 1/2 inch pieces so they cook evenly, set aside.
In a medium saucepan melt the butter over medium heat, add the chopped apple, the 2 tablespoons brown sugar or maple syrup, the teaspoon cinnamon and the 1/8 teaspoon salt; cook, stirring, until the apples start to soften and get a little caramelized, about 3 to 5 minutes.
Pour in the 2 cups milk or water and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan; milk gives a creamier result, water makes it lighter.
Stir in the 1 cup old fashioned rolled oats, reduce heat to low and cook, stirring often to prevent sticking, until the oats are tender and the porridge is creamy, about 4 to 6 minutes.
Remove from heat and stir in the 1/2 teaspoon vanilla extract if using, taste and add a little extra brown sugar or maple syrup if you like it sweeter.
If the oatmeal is too thick add a splash of milk or water and stir, if too thin cook a minute longer on low; stirring is the trick to prevent lumps and burnt spots.
Serve immediately in bowls, top with a pat of butter, extra chopped apple, a drizzle of maple syrup or a sprinkle of cinnamon if you want, it's really a personal thing.
Leftovers store in the fridge up to 4 days; reheat with a splash of milk or water and stir well, it reheats great and gets even more cozy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.