This Cinnamon Apple Pie Oatmeal recipe is the perfect healthy way to start the day. It makes an easy make-ahead breakfast for Fall with all the cozy flavors of apple pie.
My kiddos surprisingly love oatmeal (although their favorite is baked) and have a bowl every morning as soon as they wake up. This Cinnamon Apple Pie Oatmeal is one of their new favorites.
It has all the cozy flavors of apple pie in a healthy whole grain breakfast.
It’s also gluten free and refined sugar–free and I like adding an extra dose of fiber and protein with some ground flax seeds (or chia seeds).
The chopped pecans add a nice crunch and you can totally add an extra splash of milk just before serving this.
If you don’t have apple pie spice on hand, I’ve got a recipe that you can easily customize to your taste. I also usually use Gala or Granny Smith apples in this recipe, but feel free to use any variety that you wish.
You can easily make this apple pie oatmeal the night before if you’re pressed for time in the morning. Just cook up a batch of the oatmeal and the caramelized apples ahead of time and store them in separate containers in the fridge.
Then in the morning, heat them up for a few minutes and you’ve got a healthy breakfast that will help keep you feeling energized and ready to tackle the school or work day ahead.
- 1/2 Tablespoon coconut oil
- 1 large apple chopped into 1/4 inch pieces
- 1/2 Tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1 cup rolled oats gluten-free, if necessary
- 1/2 Tablespoon ground flaxseeds or chia seeds
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon cinnamon
- 2-1/4 - 2 1/2 cups water or unsweetened almond milk plus more as needed
- 2 Tablespoons pure maple syrup
- 1/4 cup unsweetened applesauce or pureed apples optional for an extra apple kick
- 1/2 teaspoon pure vanilla extract
- chopped pecans or walnuts
- extra almond milk for serving optional
In a small saucepan, heat coconut oil on medium-high heat. Add apples, maple syrup, and cinnamon and saute for about 5 minutes or until the apples turn golden brown and begin to soften. Remove from heat and set aside. (You can make this ahead of time and place in a covered container in the refrigerator).
- In a medium saucepan over medium heat, combine the oats, flax/chia seeds, apple pie spice, cinnamon, water/milk, maple syrup and applesauce until combined.
- Cook over medium heat, stirring often for about 12 to 16 minutes until oats thicken and soften to the consistency as desired, add more water as needed. Stir in the vanilla and remove from heat.
- Pour into a bowl and top with caramelized apples. Add chopped pecans and serve with additional milk, if desired.
You can make the oatmeal and apple topping ahead of time once they are cooked. Store in two separate covered containers in the fridge and heat up in the morning.
More favorite fall breakfasts:
Oatmeal Latte – How Sweet Eats
Pumpkin Pie Oatmeal – Damn Delicious
Oatmeal Breakast Bars – Well Plated