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Apple Pie Oatmeal Recipe

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3.9 from 14 reviews

This Apple Pie Oatmeal recipe is a warm, comforting breakfast combining tender apple chunks, classic apple pie spices, and hearty oats. Enhanced with a touch of brown sugar and topped with crunchy walnuts or pecans, this dish delivers the nostalgic flavors of apple pie in a nutritious and easy-to-make oatmeal bowl.

Ingredients

Base Ingredients

  • 1 tablespoon butter
  • 1 cup apple chunks (about 1 large apple)
  • 1 tablespoon light brown sugar
  • 2 teaspoons apple pie spice
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups milk
  • 2 cups oats

Toppings

  • 1/2 cup walnuts or pecans

Instructions

  1. Sauté the apples and spices: In a saucepan over medium heat, add the butter, apple chunks, brown sugar, apple pie spice, cinnamon, and salt. Stir frequently and cook until the apples are softened and the mixture is fragrant, about 3 minutes.
  2. Add the milk and bring to a boil: Pour in the milk, then increase the heat to medium-high. Heat the mixture until it reaches a gentle boil, carefully watching to avoid boiling over.
  3. Cook the oats: Reduce the heat to medium and stir in the oats. Continue to cook, stirring frequently to prevent sticking, until the oats are soft and have absorbed most of the milk, approximately 5 minutes.
  4. Adjust consistency (optional): For creamier oatmeal, stir in an additional 1/4 cup of milk if desired.
  5. Serve with nuts: Spoon the oatmeal into bowls and top with walnuts or pecans for added crunch and flavor. Enjoy warm.

Notes

  • Use any type of apples you prefer; tart apples like Granny Smith add a nice contrast to the sweetness.
  • Apple pie spice can be substituted with a blend of ground cinnamon, nutmeg, and allspice if unavailable.
  • To make this recipe dairy-free, substitute milk and butter with plant-based alternatives.
  • For a sweeter oatmeal, add more brown sugar or drizzle maple syrup on top before serving.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.