Cinnamon apple oatmeal starts with diced apples fried in coconut oil until the edges go brown and soft. Then stir them into oats, beating in an egg white for body.
I make this on cold mornings when a plain bowl of oats won't hold me over until lunch. The apples go jammy in the pan and the cinnamon toasts, which is something a raw grated apple stirred in at the end will never give you.
This is the perfect feel-good, fill-you-up breakfast to get you going each morning. These easy-to-make oats have extra protein added by stirring in some egg white before cooking.
Sautéing the diced apples in coconut oil with some cinnamon makes them irresistible. I like to really take my oats over the top by adding granola, pure maple syrup, chia seeds, and natural peanut butter.
If you love apples this time of year, try my Gluten Free Apple Crisp and my Apple Pie Overnight Oats too. I make the apple crisp when people are coming over.
Best Apples for Oatmeal
Honeycrisp is my first pick. It holds its shape in the pan and stays sweet enough that you can pull back on the maple.
Braeburn and Pink Lady do the same job. Both stay firm and both brown well.
Granny Smith works if you want tart against the maple. Give it an extra 2 minutes in the pan; it starts firmer than the others.
Skip Red Delicious and McIntosh. They collapse into applesauce before the edges get any color. Dice whichever you use into half-inch pieces so they cook evenly.
Ingredients
Rolled oats - Old-fashioned rolled oats, not quick oats. They hold their texture instead of going gluey. Check the label for a gluten free certification.
Apples - See above. One medium apple is plenty for a single bowl.
Coconut oil - This is what fries the apples. Butter works and browns faster, so watch it.
Cinnamon - Goes in the pan with the apples, not sprinkled on at the end. Toasting it in the fat is the whole point.
Egg white - Stirred in near the end for body. It makes the oats thicker and creamier without milk.
Maple syrup - Pure maple, not pancake syrup. Honey works if that is what you have.
See recipe card for quantities.
How to Make Cinnamon Apple Oatmeal
Fry the apples
Heat the coconut oil over medium heat until it shimmers. Add the diced apples and cinnamon, then leave them alone for 2 minutes before stirring. That first undisturbed contact is what gives you color.
Cook the oats
Start the oats in water or milk while the apples go. They finish in about the same time.
Stir in the egg white
Pull the oats off the heat, add the egg white, and stir hard and fast. It cooks in the residual heat and thickens everything. Do not add it over a hot burner or you will get scrambled bits.
Top and serve
Spoon the fried apples over the oats. Add maple syrup, granola, chia seeds, and peanut butter if you want them.
Pro Tips
Get the pan hot before the apples go in. A cold pan steams them. You want them to sizzle the second they land.
Dice to a half inch. Bigger pieces stay raw in the middle by the time the outsides are done.
Check your oats. Oats are naturally gluten free but they are almost always processed alongside wheat. Look for a certified gluten free label if you are cooking for someone with celiac. Bob's Red Mill and One Degree both label theirs.
Beat the egg white before it goes in. Pouring it in straight from the shell gives you strands instead of a smooth, thick bowl.
Variations
A few ways I change this up depending on what is in the house.
Apple pie - Add a pinch of nutmeg and a pinch of cloves to the pan with the cinnamon.
Green apple - Granny Smith plus a little extra maple. Tart against sweet.
Pecan - Toast a handful of chopped pecans in the same pan after the apples come out.
Overnight - Cook it through, cool it, refrigerate. Reheat with a splash of milk to loosen it.
Storage
Keep leftovers covered in the fridge for [DAYS] days. Reheat with a splash of milk or water and stir; it thickens up overnight. I do not freeze this one; the apples go soft.
All oatmeal is naturally gluten-free. That said, always check the label to make sure the oatmeal hasn't been contaminated by being processed in the same facility as gluten-containing foods.
This is entirely dependent on personal preference. Milk adds a little protein and makes oatmeal stickier and thicker, while water makes it creamy and slightly thinner.
You can, but cut the liquid slightly and watch the pan. Quick oats go soft in about half the time and turn sticky if you walk away.
No. Leave the skin on. It holds the dice together in the pan and you get a little color from it.
Sure. Cook it through, cool it, and keep it covered in the fridge. Reheat with a splash of milk to loosen it back up.
You can, and this recipe fries the apples rather than the oats. If you want to fry cooked oatmeal itself, chill it until firm, slice it, and pan-fry the slices in butter until crisp on both sides.
Sure. You will lose some of the thickness. Stir in a spoonful of chia seeds instead and give it 5 minutes to set up.
Need More Breakfast Recipes
- Bacon and Egg Cups
- Mocha Chocolate Smoothie
- Plum and Pomegranate Toast
- Blackberry Banana Bread
- Gluten Free Waffles
Cinnamon Apple Oatmeal
Ingredients
- 1 apple, diced
- 1 teaspoon coconut oil
- ¼ teaspoon cinnamon
- ¼ cup gluten free oats
- dash of salt
- 1 teaspoon chia seeds
- ½ cup almond milk
- 1 tablespoon natural peanut butter
- 1 tablespoon granola (gluten free if needed)
- 1 tablespoon pure maple syrup
Instructions
- Heat a nonstick skillet over medium high heat and add coconut oil. Toss in diced apples and cook five to ten minutes. Sprinkle with cinnamon and toss. Remove from heat and set aside.
- In a small saucepan add oats and ½ cup almond milk, chia seeds, dash of cinnamon, and a dash of salt. Bring to a simmer and cook for about 3-5 minutes until desired thickness.
- Put oatmeal into a bowl and add more almond milk if desired. Top with apples, peanut butter, granola and maple syrup. Enjoy!
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Paula Sue Tenderholt says
Sounds Good.