There’s something deeply comforting about a warm bowl of oats bubbling gently on the stove, especially when it’s topped with sweet, spiced apples. This Stovetop Oatmeal with Cinnamon Apples Recipe is my go-to when I want a cozy breakfast that feels indulgent but is still nourishing—a perfect hug in a bowl to start any day.

A white bowl filled with creamy oatmeal forms the base layer, with a thick, smooth texture and light beige color. On top, there is a generous heap of small, golden-brown cooked apple cubes mixed with a rich, warm cinnamon sauce that spreads slightly into the oatmeal beneath. A silver spoon is scooping some of the layered oatmeal and apples from the right side of the bowl. The bowl is placed on a white marbled surface; near it lie three cinnamon sticks and some scattered rolled oats. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stovetop Oatmeal with Cinnamon Apples Recipe
Top Tip
How to Serve Stovetop Oatmeal with Cinnamon Apples Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stovetop Oatmeal with Cinnamon Apples Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Stovetop Oatmeal with Cinnamon Apples Recipe. It’s one of those dishes that you can make any day of the week but it instantly feels like a treat. The way the oats get creamy, enriched by almond butter and coconut oil, while the apples soften and caramelize with cinnamon—well, it’s just magical.

Comfort in a bowl: The creamy oats paired with warm cinnamon-spiced apples make every bite feel like a cozy morning hug.
Simple, wholesome ingredients: Nothing fancy—just pantry staples that come together to create something truly tasty.
Warm spices and natural sweetness: The cinnamon and maple syrup balance the flavors perfectly without overwhelming the palate.
Versatile and customizable: You can easily add nuts, seeds, or different fruit toppings to make it your own personal breakfast masterpiece.

The image shows three white bowls filled with a creamy beige oatmeal base. The oats have a thick, smooth texture with some small bits visible in the mixture. Each bowl holds a layer of small, diced apple pieces cooked to a golden brown color and placed on top of the oatmeal, sprinkling some cinnamon or spice powder over them. One bowl has a swirl of light brown almond butter mixed at the edges. A woman's hand holding a spoon is dipping into one of the bowls, lifting some oatmeal and apple pieces. Around the bowls, there are scattered raw oats and cinnamon sticks resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is carefully chosen not just for flavor, but for texture and nourishment. Rolled oats provide that creamy base, while almond milk keeps things cozy yet dairy-free. The caramel notes from maple syrup and the richness of coconut oil and almond butter round everything out, making this oatmeal more than just basic porridge.

Flat lay of rolled oats in a small pile, whole peeled honeycrisp apples chopped into neat pieces, a creamy swirl of almond butter, solid chunks of coconut oil, a small heap of ground cinnamon, a drizzle of rich maple syrup flowing gently, and a splash of pale almond milk, all beautifully arranged in natural, soft lighting, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Rolled oats: I love rolled oats for their perfect balance of chewiness and creaminess—they hold up well without turning mushy on the stove.
Almond milk: Using almond milk gives the oats a gentle nuttiness and keeps this recipe vegan and lactose-free.
Maple syrup: Natural sweetness that also adds a subtle depth of flavor, way better than refined sugar.
Coconut oil: Adds a silky richness and an exotic hint that complements the cinnamon beautifully.
Almond butter: My secret weapon for ultra creamy oatmeal and a boost of protein and healthy fats.
Cinnamon: The star spice here, warming up both the oats and the apples with its lovely aroma.
Salt: Just a pinch to balance sweetness and enhance all the flavors.
Honeycrisp apples: I like these because they soften nicely but still keep a bit of crispness, offering the perfect texture contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is wonderfully flexible. I often switch up the apples for pears in the fall, or add chopped pecans on top for some crunch. Don’t be afraid to tweak the sweetener or spices to suit your taste—you’ll quickly find the version that feels just right for you.

Variation: Once, I swapped almond butter for peanut butter and it gave a deeper nuttiness that my family adored. Try different nut butters for new flavor twists!
Dietary change: Use oat or soy milk if almond’s not your thing; any plant milk you like works beautifully.
Extra boost: Stir in a scoop of protein powder or chia seeds if you want some added nutrition.

Step-by-Step: How I Make Stovetop Oatmeal with Cinnamon Apples Recipe

Step 1: Start the Oats

Begin by adding your rolled oats and almond milk into a medium saucepan. I set the heat to medium-high and bring the mixture to a rolling boil—it smells so fresh and mild at this point. Once boiling, I turn the heat down to medium, keeping an eye on it and stirring occasionally so nothing sticks to the bottom. This part takes about 10-15 minutes until the oats soak up most of the milk and become creamy.

Step 2: Flavor and Creamify

Once the oats are thick and creamy, I turn off the heat and stir in the maple syrup, coconut oil, almond butter, cinnamon, and a pinch of salt. This is when the magic happens—it transforms into a luscious, flavorful bowl of goodness. Make sure everything is fully combined for those little pockets of almond butter richness.

Step 3: Cook the Cinnamon Apples

While the oats cook, I warm a separate pan over medium heat and melt the coconut oil. In go the peeled, chopped apples, plus maple syrup and cinnamon. I stir everything gently, letting the apples soften and develop a golden caramel tone over about 5-6 minutes. These cinnamon apples add both sweetness and a bit of texture that pairs perfectly with the oats.

Step 4: Assemble and Enjoy

Spoon the creamy oatmeal into bowls and top generously with the warm cinnamon apples. Sometimes I add a sprinkle of extra cinnamon or a few chopped nuts for crunch. Then, it’s ready to dive in—warm, satisfying, and just a little bit indulgent.

Top Tip

I’ve made this Stovetop Oatmeal with Cinnamon Apples Recipe dozens of times, and a few little habits make a big difference in the final dish. Paying attention to how you cook the apples and stir the oats helps you avoid common pitfalls like graininess or mushy fruit.

Slow and steady: Don’t rush the oats—low and slow heat after boiling is key for that creamy texture without burning.
Stir often: Give your oats a gentle stir every few minutes to prevent sticking and evenly cook the almond butter into the mix.
Watch the apples: Cook them until tender but not mushy, so you keep a nice bite with that sweet cinnamon glaze.
Use fresh spices: Cinnamon loses punch over time, so a fresh jar really lifts this recipe.

How to Serve Stovetop Oatmeal with Cinnamon Apples Recipe

cinnamon apples oatmeal - Serving Suggestion

Garnishes

I usually top this oatmeal with a few toasted pecans or walnuts for crunch, plus a drizzle of extra maple syrup if I’m feeling indulgent. Sometimes a handful of fresh berries or a sprinkle of chia seeds adds a pop of color and nutrition.

Side Dishes

This oatmeal pairs beautifully with a strong cup of coffee or a herbal chai latte. For a heartier meal, I sometimes serve it alongside scrambled eggs or a green smoothie to balance the sweetness with some protein and greens.

Creative Ways to Present

For special mornings, I like to serve this in pretty glass bowls layered with extra cinnamon apples and a dollop of coconut yogurt on top—perfect for brunch guests or when you’re just feeling fancy with breakfast.

Make Ahead and Storage

Storing Leftovers

I store leftover oatmeal and apple topping separately in airtight containers in the fridge. This keeps the apples from softening too much and the oats stay creamy and fresh for up to 3 days.

Freezing

You can freeze portions of the cooked oatmeal (without apples), but I’d recommend freezing in single servings. Thaw overnight in the fridge and reheat gently on the stove with a splash of almond milk to restore creaminess.

Reheating

Reheat the oatmeal in a small pot on low heat, stirring frequently. Add a little almond milk or water if it feels thick. Warm the cinnamon apples separately in a pan or microwave and then combine before serving.

Frequently Asked Questions:

Can I use other types of apples in this Stovetop Oatmeal with Cinnamon Apples Recipe?

Absolutely! While Honeycrisp apples offer a nice balance of sweetness and firmness, you can use Fuji, Gala, or even Granny Smith apples depending on your preference for tartness and texture.

Is this Stovetop Oatmeal with Cinnamon Apples Recipe suitable for a vegan diet?

Yes, it is vegan! All the ingredients like almond milk, coconut oil, and maple syrup are plant-based, making it perfect for a vegan breakfast option. Just double-check your almond butter to ensure no dairy ingredients are included.

Can I make this recipe gluten-free?

This oatmeal is naturally gluten-free as long as you use certified gluten-free rolled oats. Always check the packaging to avoid cross-contamination if you’re sensitive to gluten.

How do I prevent the oatmeal from sticking to the pot while cooking?

Stirring the oats occasionally while cooking, especially once you reduce the heat after boiling, helps prevent sticking. Using a non-stick saucepan or adding a bit more liquid can also help keep the oats creamy and smooth.

Final Thoughts

This Stovetop Oatmeal with Cinnamon Apples Recipe is one of those hearty breakfasts that never fails to brighten my morning. It brings together simple ingredients in a way that feels special but is easy enough for any weekday. I hope once you try it, it becomes a comforting staple in your kitchen, just like it is in mine.