Apple Cinnamon Oatmeal

Good morning! It’s time to make this stovetop apple cinnamon oatmeal that’s packed with the amazing flavors of fresh apples, applesauce and autumn spices.

Go-To Apple Cinnamon Oatmeal

‘Tis the season, oatmeal lovers! This apple cinnamon oatmeal brings together all the autumnal flavors of apples, vanilla, cinnamon and maple for the ultimate stovetop oatmeal recipe.

Apple Cinnamon Oatmeal Ingredients

• Old fashioned rolled oats: 1 cup may not look a lot of oatmeal, but once it cooks it will expand and become super creamy and fluffy.
• Unsweetened almond milk: any kind of milk works for this recipe, but we don’t recommend subbing the milk for water because it really does help your oatmeal become ultra creamy.
• Maple syrup: we love the flavor combo of maple and apples, but honey or agave will also work.
• Apple sauce: don’t skip the apple sauce! We prefer unsweetened, and it gives this apple cinnamon oatmeal its super apple-y taste. 
• Vanilla extract: a little goes a long way!
• Ground cinnamon: can’t have apple cinnamon oatmeal without the cinnamon.
• Chia seeds: chia seeds are a classic oatmeal ingredient at Fit Foodie Finds. They add volume and healthy fats.

Optional Toppings 

• Minced apple
• Ground cinnamon
• Granola
• Nut butter

How to Make Apple Cinnamon Oatmeal

This apple cinnamon oatmeal is as easy as 1-2-3!

Combine Ingredients & Bring to a Boil

Place the rolled oats, 2 cups of almond milk, maple syrup, apple sauce, vanilla, cinnamon, and chia seeds into a medium saucepan and mix until combined, and bring to a boil. 

Let simmer

Turn heat down to low and let simmer for about 5 minutes, stirring constantly until oatmeal thickens. Add 1/2 cup more almond milk and mix again. Let simmer for 1-2 more minutes. 

Add toppings & Enjoy!

Top with fresh apple chunks and a drizzle of nut butter. Enjoy!

Using Other Varieties of Oats

Don’t have rolled oats on hand? Or prefer another variety of oats? Great news is this apple cinnamon oatmeal recipe also works with steel cut oats and quick cooking oats, you just have to tweak the liquid to oats ratio a bit.

Stovetop Steel Cut Oats

• 1 cup steel-cut oats
• 3 cups liquid

Instructions: Place 1 cup steel-cut oats and 3 cups liquid into a medium pot. Bring to a boil over high heat while continuously stirring. Then, reduce heat to low and let simmer, uncovered, for 20-30 minutes, stirring every so often. Cook until steel-cut oats are thick and creamy.

Stovetop Quick Cooking Oats

• 1 cup quick-cooking oats
• 2 cups liquid

Instructions: Place 1 cup quick-cooking oats and 2 cups liquid into a medium pot. Bring to a boil over high heat and continuously stir for 1-2 minutes or until oats have thickened.

FAQs

Topping Ideas

Every bowl of oatmeal deserves to be topped with deliciousness! Here are some of our go-tos:

• nut butter
• nuts (walnuts, pecans, peanuts)
• more apple slices
• berries (strawberries, blueberries, raspberries)
• granola
• brown sugar

Storage

Let your oatmeal cool completely. Then, transfer it into a glass container and seal. Store in the fridge.

How long does oatmeal last in the fridge? Your oatmeal will last up to 3-5 days depending on what kind of add-ins you use. If you use just oats and liquid, it should last longer!

Freezer Instructions

Believe it or not, oatmeal is an excellent make-ahead breakfast idea. You can make a double or triple batch at once and then freeze the rest for later. Check it out!

1. Let oatmeal cool completely.
2. Generously spray a muffin tin with nonstick cooking spray. Spoon cooked oatmeal into each muffin cup, filling all the way to the top.
3. Place in the freezer and freeze for at least 2 hours or overnight.
4. Remove from the freezer and let sit on the countertop for around 10 minutes to thaw. OR, run hot water on the bottom of the muffin tin to loosen the oatmeal that way.
5. Remove each oatmeal cup from the muffin tin (we use a knife and they pop right out) and transfer into a freezer-safe gallon-size bag.
6. Remove as much air from the bag as possible and seal. Write: Oatmeal on the bag along with the eat by date (3 months from the time you made it) on it as well.
7. Freeze for up to 3 months.

TO THAW/REHEAT

To thaw, remove 2-3 muffin cups from the freezer and place into a microwave-safe bowl. Defrost in the microwave for 2-3 minutes and then microwave on high for 30-60 seconds or until warm. Add milk as needed to thin out the oatmeal if it’s become too thick.