Apple Cinnamon Oatmeal
Creamy stovetop rolled oats simmered with tender diced apple, warm cinnamon, and a swirl of maple syrup. Part of the apples cook into the porridge for natural sweetness, and the rest stay in soft, juicy pieces.
- Prep
- 8 min
- Cook
- 12 min
- Wait
- 2 min
- Total
- 22 min
- Makes
- 2 generous bowls (about 1¾ cups / 420 g each)
Steps
Before you start
- Use old-fashioned rolled oats, not instant or steel-cut. Cooking times in this recipe are for rolled oats.
- Dice the apple just before cooking so it doesn't brown. A firm-sweet apple such as Honeycrisp, Gala, or Fuji works best.
- Use a saucepan with at least a 2-quart (1.9 L) capacity so the oatmeal doesn't boil over.
Sauté the apples
- Melt the butter in a 2-quart (1.9 L) saucepan over medium heat.
- Add the diced apples and cook, stirring often, for 3 to 4 minutes until the edges look glossy and the pieces begin to soften slightly.
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Ready when: Apples look glossy, smell sweet, and give slightly when pressed with a spoon.
Tip: Don't let the butter brown; lower the heat if it starts to sizzle loudly.
Toast the spices and oats
- Sprinkle in the cinnamon and stir for 15 seconds until fragrant.
- Add the oats and stir for 1 minute so each flake is coated in butter and lightly toasted.
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Ready when: Oats smell nutty and look lightly coated and slightly shiny.
Tip: Keep stirring; cinnamon scorches quickly and turns bitter.
Add the liquids
- Pour in the milk and water, then add the salt and 1 tablespoon (15 ml) of the maple syrup.
- Stir well, scraping up any bits from the bottom of the pan, and bring to a gentle boil.
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Ready when: Mixture comes to a gentle boil with small bubbles breaking across the surface.
Tip: Stay nearby: milk can foam up and boil over fast.
Simmer until creamy
- Reduce the heat to low so the oatmeal barely bubbles.
- Cook uncovered, stirring every minute or so, for 6 to 8 minutes until the oats are tender and the mixture has thickened.
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Ready when: Oats are soft with a slight chew, and a spoon dragged across the bottom leaves a trail that slowly fills in.
Tip: If it gets too thick before the oats are tender, stir in 2 tablespoons (30 ml) of water.
Finish and flavor
- Remove the pan from the heat.
- Stir in the vanilla and the remaining 2 tablespoons (30 ml) maple syrup.
- Cover with the lid and let sit for 2 minutes.
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Ready when: Oatmeal is thick but still spoonable and slightly loose; it will tighten as it cools.
Tip: Taste and add another teaspoon of maple syrup if you like it sweeter.
Serve
- Divide the oatmeal between 2 warm bowls.
- Top with chopped walnuts, if using, and drizzle with a little extra maple syrup.
- Serve right away.
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Tip: Toast the walnuts in a dry skillet for 3 minutes for more flavor.
Good to know
Tips
- Leaving the peel on adds color, fiber, and helps the apple pieces hold their shape.
- For a more apple-forward flavor, stir in 1 tablespoon of finely grated apple with the oats.
- Oatmeal thickens quickly as it sits, so serve right away or loosen it with a splash of milk.
- Add a pinch of ground nutmeg or cardamom along with the cinnamon for extra warmth.
Make ahead
Cook the oatmeal through step 5, cool completely, and refrigerate in an airtight container for up to 4 days for quick breakfasts. Reheat as described in storage.
Storage & reheating
Room temperature: not recommended beyond 1 hour because of the milk. Fridge: store in an airtight container for up to 4 days. Freezer: freeze in individual portions for up to 2 months; thaw overnight in the fridge. Reheat in a saucepan over low heat or in the microwave in 30-second bursts, adding 2 to 4 tablespoons (30 to 60 ml) milk or water per serving and stirring until hot and creamy.
Substitutions
- whole milk → unsweetened oat milk or almond milk. Makes the oatmeal dairy-free; use oil or plant butter in place of the butter too.
- pure maple syrup → light brown sugar or honey. Use 2 tablespoons brown sugar or 3 tablespoons honey; honey is not vegan.
- medium firm sweet apples (such as Honeycrisp or Gala) → firm ripe pears. Same amount and dice size; cook time is about the same.
- old-fashioned rolled oats → quick-cooking oats. Reduce the simmer time to 2 to 3 minutes; the texture will be softer.
