There’s something wonderfully cozy about a warm bowl of oatmeal, but adding sweet, cinnamon-spiced apples takes it to another level. This Stovetop Oatmeal with Cinnamon Apples Recipe is perfect for lazy mornings or when you want a comforting breakfast that actually feels special.

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 can’t tell you how many mornings this recipe has saved me from breakfast boredom. It’s creamy, naturally sweet, and the cinnamon apples add a fresh, juicy burst with every bite. Plus, it’s easy enough to whip up on busy weekdays or slow weekend mornings alike.

Rich, creamy texture: The almond milk and almond butter create a luxuriously smooth oatmeal base you’ll want seconds of.
Cinnamon apples topping: Warm, tender apple bits cooked with cinnamon and maple syrup bring perfect sweetness and spice.
Simple ingredients: You don’t need anything fancy, just pantry staples and fresh apples to make this standout breakfast.
Family-friendly and flexible: You can easily adjust sweetness, swap the milk, or add your favorite nuts and toppings.

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

This recipe balances creamy oats with a warm, syrupy apple topping for a breakfast that hits all the right notes. Trust me, quality ingredients make all the difference here!

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: The best choice for stovetop oatmeal because they cook up creamy but still hold a bit of texture.
Almond milk: I love almond milk for its mild flavor and creaminess, but you can swap with any milk you prefer.
Maple syrup: Natural sweetness that complements the apples perfectly without overpowering the oats.
Coconut oil (solid): Adds richness and subtle tropical notes to both oatmeal and apple topping.
Almond butter: Boosts nuttiness and makes the oatmeal taste indulgent without added cream.
Cinnamon: The star spice here – warms up both the oats and apples with cozy flavor.
Salt: Just a pinch to balance the sweetness and deepen all the flavors.
Honeycrisp apples: My personal favorite for their crisp, juicy texture and natural sweetness that soften just right when cooked.

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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

One of the things I love most about this Stovetop Oatmeal with Cinnamon Apples Recipe is how easy it is to customize. Whether you want it vegan, lower in sugar, or a bit more filling, you can tweak it to your mood or pantry.

Variation: Sometimes I add chopped walnuts or pecans on top for crunch, especially if I need more protein and texture on busy mornings.
Seasonal twist: Swap the apples for pears or even peaches in warmer months — just adjust cooking time until the fruit softens nicely.
Milk alternatives: I’ve made this with oat milk and cashew milk, and each brings a different subtle flavor, so feel free to experiment.

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

Step 1: Simmering creamy oats

Start by combining rolled oats and almond milk in a medium saucepan over medium-high heat. Bring it up to a rolling boil—this is key to getting a creamy texture. Once boiling, turn the heat down to medium, stirring occasionally so nothing sticks. Let it bubble gently for 10-15 minutes until it thickens and feels creamy under your spoon. This slow cooking is what makes the oats melt-in-your-mouth tender.

Step 2: Stir in the flavor magic

When the oats are ready, turn off the heat and stir in maple syrup, solid coconut oil, almond butter, cinnamon, and a pinch of salt. This is the point where your oatmeal becomes incredibly rich and flavorful. Stir until everything’s smooth and luscious.

Step 3: Cook the cinnamon apples

While the oats cook, heat the coconut oil in a small pan over medium heat. Add peeled, chopped apples along with maple syrup and cinnamon. Stir them around with a spatula and cook for about 5-6 minutes, until the apples are tender but still hold a bit of bite. They’ll smell incredible — that cinnamon warming the kitchen is one of my favorite parts.

Step 4: Assemble and enjoy

Ladle the oatmeal into bowls and top generously with those soft, cinnamon-spiced apples. Serve warm and savor every bite.

Top Tip

I’ve made this recipe so many times that I’ve learned a few tricks that really help it turn out just right. These tips will make your oatmeal creamy, your apples tender, and your whole kitchen smell amazing.

Simmer gently: Don’t rush your oats by turning the heat up too high, or you risk chewy or burnt bits—slow and steady wins here.
Use solid coconut oil: It melts slowly and adds a nice creaminess; liquid coconut oil just won’t do the same job.
Peel apples carefully: Peeling makes the apple topping softer and more uniform in texture—plus, no surprises in every bite.
Cooking apples in syrup: Keeps the topping naturally sweet, so you can go easy on added sugar elsewhere.

How to Serve Stovetop Oatmeal with Cinnamon Apples Recipe

Cinnamon Apples Oatmeal - Serving Suggestion

Garnishes

I usually keep garnishes simple — a sprinkle of chopped toasted almonds or a dash of extra cinnamon is enough. Sometimes I add a drizzle of coconut cream or a spoonful of Greek yogurt for extra creaminess without overpowering the apples.

Side Dishes

This oatmeal is a star on its own, but if I want to round out the meal, I serve it with a side of scrambled eggs or a piece of whole grain toast. A fresh cup of herbal tea or brewed coffee pairs beautifully, too.

Creative Ways to Present

For a brunch or special breakfast, try serving this oatmeal in clear glass cups to show off the layers of creamy oats and cinnamon apples. Top with edible flowers or a dusting of cocoa for a little wow-factor that guests will love.

Make Ahead and Storage

Storing Leftovers

I keep leftover oatmeal in airtight containers in the fridge for up to 3 days. When it cools, it thickens quite a bit, so I add a splash of almond milk when reheating to bring back creaminess.

Freezing

Freezing cooked oatmeal with the apple topping isn’t my go-to because the texture can get a bit watery when thawed, but if you’re in a pinch, freeze portions separately and thaw in the fridge overnight for best results.

Reheating

For reheating, microwave in short bursts with a splash of almond milk or rewarm gently on the stovetop stirring frequently. The apples can go back into the pan briefly if you want to freshen up their warmth and softness.

Frequently Asked Questions:

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

Steel-cut oats take longer to cook and won’t become as creamy on the stovetop without extra liquid and time, so I recommend sticking with rolled oats for this recipe.

What kind of apples work best for the cinnamon topping?

I find Honeycrisp apples ideal because they soften nicely while retaining a bit of texture, but Fuji or Gala apples also work well for sweetness and shape after cooking.

Can I make this recipe gluten-free?

Absolutely! Just make sure your oats are certified gluten-free and everything else in the recipe is naturally gluten-free, which it already mostly is.

Is this recipe suitable for a vegan diet?

Yes! Since it uses almond milk and coconut oil, it’s entirely plant-based. Just double-check that your maple syrup brand is vegan-friendly if that’s important to you.

Final Thoughts

This Stovetop Oatmeal with Cinnamon Apples Recipe is one of those simple pleasures that feels like a warm hug in the morning. I’ve shared it with friends and family many times, and it never fails to get smiles (and second servings). I’m confident you’ll enjoy making it and even more so eating it — so grab those apples, roll out your oats, and treat yourself to a morning that feels just a bit brighter.