Name: Cinnamon Apple Oatmeal Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup rolled oats; 2 cups unsweetened almond milk (or milk of choice); 1 apple, diced (Honeycrisp or Fuji); 1/2 teaspoon cinnamon; 1 tablespoon maple syrup (plus more for drizzling); 1/4 teaspoon vanilla extract; Pinch of salt; 1 teaspoon coconut oil or butter; Optional toppings: almond butter, chia seeds, walnuts, extra cinnamon

This Cinnamon Apple Oatmeal Bowl is my go-to breakfast when I need something cozy, nourishing, and delicious. With soft, creamy oats and warm cinnamon-sautéed apples, it’s the kind of meal that makes cold mornings feel a little more comforting. It’s quick to make, naturally sweetened, and packed with fiber—perfect for a wholesome start to the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats

2 cups unsweetened almond milk (or milk of choice)

1 apple, diced (Honeycrisp or Fuji work great)

1/2 teaspoon cinnamon

1 tablespoon maple syrup (plus more for drizzling)

1/4 teaspoon vanilla extract

Pinch of salt

1 teaspoon coconut oil or butter

Optional toppings: almond butter, chia seeds, walnuts, extra cinnamon

Directions

I bring the almond milk to a gentle simmer in a small saucepan over medium heat.

Then I stir in the oats and a pinch of salt, cooking them for 5–7 minutes while stirring occasionally until they’re soft and creamy.

While the oats cook, I heat the coconut oil in a skillet over medium heat.

I add the diced apple, cinnamon, and maple syrup to the skillet, sautéing them for about 5–6 minutes until the apples turn tender and caramelized.

Once the oatmeal is done, I stir in the vanilla extract and take it off the heat.

I pour the oats into a bowl and top them with the warm, cinnamon-spiced apples.

To finish, I like to add almond butter, chia seeds, or even a drizzle of maple syrup if I’m feeling fancy.

I always serve it warm and dig in while it’s steamy and comforting.

Servings and timing

This recipe makes 1 serving and takes about 15 minutes total to prepare—5 minutes for prep and 10 minutes for cooking. Each bowl comes in at around 320 kcal, making it a hearty and satisfying breakfast.

Variations

Berry Twist: I sometimes swap the apples for fresh or frozen berries and use a splash of lemon juice instead of cinnamon.

Nutty Boost: Adding a spoonful of peanut or almond butter to the oats while they cook makes them extra creamy and filling.

Protein-Packed: I mix in a scoop of plant-based protein powder right after cooking the oats for an extra boost.

Spiced Up: A dash of nutmeg or cardamom brings even more warmth to the apple topping.

Grain Swap: For variety, I use quinoa or buckwheat instead of oats when I want a different texture.

Storage/Reheating

If I have leftovers or want to prep ahead, I store the cooked oats and apples separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the oatmeal on the stovetop or in the microwave with a splash of almond milk to bring back its creamy texture. The apples can be reheated in the microwave or briefly in a skillet.

FAQs

How can I make this recipe more filling?

I often stir in some almond butter or top it with chopped nuts and chia seeds for added protein and healthy fats, which help keep me full longer.

Can I use steel-cut oats instead of rolled oats?

Yes, but I need to adjust the cooking time since steel-cut oats take longer—about 20–25 minutes. I also use more liquid (about 3 cups) for the same amount of oats.

Is this recipe good for meal prep?

Absolutely. I make a double or triple batch and store the oats and apples separately so I can assemble a fresh bowl in minutes throughout the week.

Can I skip the sweetener?

Yes. The apples add natural sweetness, so I sometimes leave out the maple syrup entirely or just add a touch at the end.

What apples work best in this oatmeal?

I like using Honeycrisp or Fuji because they stay sweet and hold their shape when sautéed, but Gala or Pink Lady also work well.

Conclusion

This Cinnamon Apple Oatmeal Bowl is everything I want in a breakfast: quick, wholesome, warming, and deeply satisfying. Whether I’m meal-prepping for the week or enjoying a slow, cozy morning, this bowl never disappoints. It’s an easy way to bring some comfort and nutrition to the start of my day.

Recipe:

Cinnamon Apple Oatmeal Bowl

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Author: Sophia
Total Time: 15 minutes
Yield: 1 serving
Diet: Vegan

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Description

This Cinnamon Apple Oatmeal Bowl is a cozy, wholesome breakfast made with creamy oats, warm cinnamon-sautéed apples, and naturally sweetened with maple syrup. It’s quick to prepare, plant-based, and packed with fiber—perfect for chilly mornings.

Ingredients

1 cup rolled oats

2 cups unsweetened almond milk (or milk of choice)

1 apple, diced (Honeycrisp or Fuji)

1/2 teaspoon cinnamon

1 tablespoon maple syrup (plus more for drizzling)

1/4 teaspoon vanilla extract

Pinch of salt

1 teaspoon coconut oil or butter

Optional toppings: almond butter, chia seeds, walnuts, extra cinnamon

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Instructions

Bring the almond milk to a gentle simmer in a small saucepan over medium heat.
Stir in the rolled oats and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until soft and creamy.
While the oats cook, heat coconut oil in a skillet over medium heat.
Add the diced apple, cinnamon, and maple syrup to the skillet. Sauté for 5–6 minutes until apples are tender and caramelized.
Once oatmeal is done, stir in the vanilla extract and remove from heat.
Transfer oatmeal to a bowl and top with the warm cinnamon apples.
Finish with almond butter, chia seeds, or a drizzle of maple syrup, if desired.
Serve warm and enjoy immediately.