Spiced Apple Cinnamon Oatmeal Porridge

Finding a warm, filling breakfast that doesn’t require much effort on busy mornings can feel impossible. Between getting everyone ready for school and work, plus dealing with the usual morning rush, it’s tough to make something that’s both nutritious and actually tastes good.

That’s where this apple cinnamon oatmeal porridge comes to the rescue. It’s cozy and satisfying, takes just minutes to make, and you can easily customize it with whatever toppings your family likes best.

What Kind of Oats Should I Use?

For this porridge, you’ll want to stick with thick-cut rolled oats (also called old-fashioned oats) rather than quick oats or instant varieties. The thick-cut oats hold their shape better during cooking and give you that perfect creamy-but-still-textured consistency that makes oatmeal so satisfying. Quick oats will turn mushy and won’t give you the same hearty bite. If you’re gluten-free, just make sure your oats are certified gluten-free since regular oats can sometimes be processed in facilities that also handle wheat. Steel-cut oats would work too, but they’ll take much longer to cook, so save those for when you have extra time.

Options for Substitutions

This cozy oatmeal recipe is super forgiving when it comes to swaps and substitutions:

• Rolled oats: If you don’t have thick-cut rolled oats, regular old-fashioned oats work perfectly fine. Steel-cut oats can be used too, but you’ll need to increase the cooking time by about 15-20 minutes and add more liquid as needed.
• Almond milk: Any plant-based milk works great here – oat milk, soy milk, or coconut milk are all good options. You can even use regular dairy milk if that’s what you have on hand.
• Condensed milk: For a dairy-free version, try coconut condensed milk or simply add an extra 2-3 tablespoons of maple syrup for sweetness. You could also use heavy cream with a bit more maple syrup.
• Granny Smith and Gala apples: Most apple varieties work well in this recipe. Honeycrisp, Fuji, or Braeburn are great choices. Just pick apples that hold their shape when cooked and have good flavor.
• Maple syrup: Honey, agave nectar, or brown sugar can replace maple syrup. If using brown sugar, start with 3 tablespoons and adjust to taste.
• Spices: Don’t have all the spices? Cinnamon is the star here, so don’t skip that one. You can use pumpkin pie spice instead of the nutmeg and allspice combo.
• Nuts: Any nuts you like will work – almonds, hazelnuts, or even pumpkin seeds for a nut-free option. Toast them lightly in a dry pan for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with oatmeal porridge is cooking it on high heat, which causes the oats to stick to the bottom of the pan and creates a gummy texture – keep your heat on medium-low and stir frequently for creamy, smooth results.

Another common error is adding all the liquid at once, so try adding the almond milk gradually while stirring to prevent lumps from forming and ensure even cooking.

Don’t forget to taste and adjust your spices as you go, since ground cinnamon and nutmeg can vary in strength, and be careful not to overcook the diced apples in the porridge – they should be tender but still hold their shape.

For the caramelized apple topping, watch the butter and brown sugar mixture closely to prevent burning, and remember that the apples will continue cooking even after you remove them from heat.

What to Serve With Apple Cinnamon Oatmeal?

This cozy oatmeal is perfect on its own, but I love adding a few extra touches to make it feel even more special. A drizzle of extra maple syrup or a dollop of Greek yogurt adds nice creaminess, while a sprinkle of toasted coconut flakes or chia seeds gives it some fun texture. If you want to make it more filling, try serving it alongside some turkey sausage links or a couple strips of crispy bacon for a sweet and savory breakfast combo. For a lighter option, fresh berries like blueberries or sliced strawberries pair beautifully with the warm apple and cinnamon flavors.

Storage Instructions

Refrigerate: This apple cinnamon oatmeal keeps really well in the fridge for up to 4 days in a covered container. I love making a big batch on Sunday and having breakfast ready all week! The flavors actually get even better after sitting overnight, so it’s perfect for meal prep.

Freeze: You can freeze individual portions in freezer-safe containers for up to 3 months. I like to portion it out in mason jars or freezer bags – just leave a little room at the top since it expands when frozen. This way you always have a cozy breakfast ready to go!

Warm Up: To enjoy your stored oatmeal, just add a splash of almond milk and warm it up on the stove over medium heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each one. If it’s frozen, let it thaw overnight in the fridge first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 20-24 g
• Fat: 34-40 g
• Carbohydrates: 260-285 g

Ingredients

For the oatmeal:

• 1 cup gluten-free rolled oats (thick cut)
• 1 medium green apple, peeled and diced
• 4 cups almond milk or favorite plant-based milk
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• Pinch sea salt
• 1/2 cup sweetened condensed milk
• 1/4 cup pure maple syrup

For the apple topping:

• 1 medium red apple, sliced with peel
• 2 tbsp unsalted butter
• 1/2 cup brown sugar (organic if preferred)
• 1 tsp ground cinnamon
• Pinch sea salt

For serving:

• Toasted walnuts or pecans (see note)

Step 1: Cook the Oatmeal with Apples and Spices

• 1 cup gluten-free rolled oats (thick cut)
• 1 medium green apple, peeled and diced
• 4 cups almond milk or favorite plant-based milk
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• pinch sea salt

In a medium saucepan over medium-high heat, combine the thick cut gluten-free rolled oats, diced green apple, plant-based milk, ground cinnamon, ground nutmeg, ground allspice, and a pinch of sea salt.

Stir everything together and bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, until the oats are thickened, fluffy, and creamy but still have about half the liquid remaining.

Step 2: Sweeten and Finish the Oatmeal

• 1/2 cup sweetened condensed milk
• 1/4 cup pure maple syrup

Once the oats have thickened to your liking, stir in the sweetened condensed milk and pure maple syrup.

Let the oatmeal simmer on low for another 1-2 minutes to fully incorporate the sweeteners, then remove the saucepan from the heat.

Step 3: Prepare the Caramelized Apples

• 2 tbsp unsalted butter
• 1/2 cup brown sugar (organic if preferred)
• 1 tsp ground cinnamon
• pinch sea salt
• 1 medium red apple, sliced with peel

While the oatmeal is cooking, melt the unsalted butter in a medium skillet over medium-high heat.

Add the brown sugar, additional ground cinnamon, and a pinch of sea salt, stirring until the mixture is combined and beginning to bubble, about 2-3 minutes.

Add the sliced red apple (with peel), tossing to coat in the caramel sauce.

Cook for 8-10 minutes, stirring occasionally, until the apples are tender and the sauce thickens.

Remove from heat.

Personally, I love letting the apples cook until they’re golden and deeply caramelized for extra flavor.

Step 4: Assemble and Serve the Caramel Apple Oatmeal

• cooked oatmeal (from Step 2)
• caramelized apples (from Step 3)
• toasted walnuts or pecans
• pure maple syrup (optional, for drizzling)

Spoon the cooked oatmeal (from Step 2) into individual serving bowls.

Top each bowl with the warm caramelized apples (from Step 3).

Finish each bowl with a sprinkle of toasted walnuts or pecans, and an optional extra drizzle of maple syrup if desired.

Bon Appetit!

For an extra special touch, I like to toast the nuts in a dry pan beforehand to bring out their flavor.

Spiced Apple Cinnamon Oatmeal Porridge

Delicious Spiced Apple Cinnamon Oatmeal Porridge recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1475 kcal

Ingredients

  

For the oatmeal:

• 1 cup gluten-free rolled oats (thick cut)
• 1 medium green apple, peeled and diced
• 4 cups almond milk or favorite plant-based milk
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• pinch sea salt
• 1/2 cup sweetened condensed milk
• 1/4 cup pure maple syrup

For the apple topping:

• 1 medium red apple, sliced with peel
• 2 tbsp unsalted butter
• 1/2 cup brown sugar (organic if preferred)
• 1 tsp ground cinnamon
• pinch sea salt

For serving:

• toasted walnuts or pecans (see note)

Instructions

 

• In a medium saucepan over medium-high heat, combine the thick cut gluten-free rolled oats, diced green apple, plant-based milk, ground cinnamon, ground nutmeg, ground allspice, and a pinch of sea salt. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, until the oats are thickened, fluffy, and creamy but still have about half the liquid remaining.
• Once the oats have thickened to your liking, stir in the sweetened condensed milk and pure maple syrup. Let the oatmeal simmer on low for another 1-2 minutes to fully incorporate the sweeteners, then remove the saucepan from the heat.
• While the oatmeal is cooking, melt the unsalted butter in a medium skillet over medium-high heat. Add the brown sugar, additional ground cinnamon, and a pinch of sea salt, stirring until the mixture is combined and beginning to bubble, about 2-3 minutes. Add the sliced red apple (with peel), tossing to coat in the caramel sauce. Cook for 8-10 minutes, stirring occasionally, until the apples are tender and the sauce thickens. Remove from heat. Personally, I love letting the apples cook until they're golden and deeply caramelized for extra flavor.
• Spoon the cooked oatmeal (from Step 2) into individual serving bowls. Top each bowl with the warm caramelized apples (from Step 3). Finish each bowl with a sprinkle of toasted walnuts or pecans, and an optional extra drizzle of maple syrup if desired. Bon Appetit! For an extra special touch, I like to toast the nuts in a dry pan beforehand to bring out their flavor.