Apple juice with cinnamon

Apple Cinnamon Oatmeal (Dairy-Free + Naturally Sweetened)

This hearty Apple Cinnamon Oatmeal is creamy, perfectly spiced, and sweetened naturally with fruit! Ready in less than 30 minutes and great for Meal Prep.

Somedays you just want to make a big ol’ bowl of cozy Oatmeal and call it a day. And what’s cozier than a warm and steamy bowl of Apple Cinnamon Oatmeal? Not much, friends. Not much.

An added bonus? This recipe takes less than 30 minutes to make, requires only 7 ingredients, and is naturally sweetened with fruit!

I decided to use Steel-Cut Oatmeal to make this recipe extra hearty and cozy. Steel Cut Oats are less processed than Rolled Oats; because of this they are denser and have a nice bite to them. While they do have a slightly longer cooking time, I find that the extra effort is definitely worth it. They are always so much creamier!

I also wanted to infuse as much Apple-Cinnamon-Goodness as possible into this recipe, and I’d say I was pretty dang successful! This is achieved in two ways:

1. Cooking the Oatmeal in Apple Cider. Hellooooo, flavor! The Apple Cider soaks into the Oats as they cook for a boost of apple flavor, and it also acts as a natural sweetener.
2. Make a Cinnamon Apple Topping by combining Apples, Cinnamon, Lemon Juice, and more Apple Cider! This comes together in a matter of minutes, and you can easily make it while the Oatmeal cooks.

Once your Oatmeal is ready (pro tip: stir it frequently for extra creaminess!), simply divide it into bowls and top as desired! I decided to add some Walnuts to my bowls for a little crunch, but Pumpkin Seeds, Peanut Butter, or even some melty Chocolate would also be great here.

This Cinnamon Apple Oatmeal is definitely infused with Fall flavor, but I think it would be a great breakfast any time of year! It reheats well, and kids will love it just as much as adults.

A Few Final Thoughts:

• If you do not have Steel Cut Oatmeal, don’t worry! Please see the recipe notes for appropriate substitutions.
• You can use any Apple you’d like for this recipe; I opted to use a mixture of Granny Smith and Gala Apples for that perfect sour-sweet balance 🙂
• This recipe can also be made ahead of time for Meal Prep! Just keep in mind that the Oats will thicken as they cool and as you re-heat them. Because of this, I like to add a little extra water to the pot, so they are runnier initially. Layer them in a jar or Tupperware with the Cinnamon Apples and you’re good to go!

If you’re looking for more cozy Breakfast recipes, you’ll also love these PB&J Overnight Oats and these Salted Caramel Apple Breakfast Bars!

Finally, if you make this recipe and decide to share it on Facebook or Instagram , don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Apple Cinnamon Oatmeal

• Author: Caitlin Shoemaker
• Prep Time: 5 Minutes
• Cook Time: 20 Minutes
• Total Time: 25 minutes
• Yield: 4 Servings 1 x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Description

This hearty Apple Cinnamon Oatmeal is creamy, perfectly spiced, and sweetened naturally with fruit! Ready in less than 30 minutes and great for Meal Prep.

Ingredients

For the Oatmeal:

• 1 ⅓ cup Steel Cut Oatmeal*
• 2 cups Unsweetened Non-Dairy Milk
• ¾ cup Apple Cider*
• 2 cups Water
• 1 tsp Cinnamon
• ¼ tsp Nutmeg
• ½ tsp Salt

For the Cinnamon Apples:

• 2 Apples, finely diced (I recommend Granny Smith and/or Gala)
• 2 tbsp Apple Cider
• Juice of ½ Lemon
• ½ tsp Cinnamon
• Pinch of Salt

Instructions

1. First, add all of the Oatmeal ingredients to a large pot and bring the mixture to a simmer. Once simmering, reduce the heat to Medium-Low and cook for 15 minutes, stirring occasionally.
2. In the meantime, prepare the Cinnamon Apples. Add all of the ingredients to a small pot and bring to a simmer over medium heat, stirring occasionally. Keep the heat at Medium for the 5 minutes, then reduce the heat to Medium-Low and cook for an additional 3-5 minutes, until the Apples are browned and tender.
3. Divide the Oatmeal equally into bowls and top with the cooked Cinnamon Apples, plus any other toppings of choice. Serve warm; leftovers will keep in the fridge for up to 7 days.

Notes

• You can also make this recipe with either Quick or Rolled Oatmeal, if you do not have Steel Cut Oatmeal. Increase the Oats to 2 2/3 cup, and keep all other measurements the same.
• I used an Apple Cider that was preservative free and made only from Apples (no added sugar). You can also use Apple Juice if you cannot find Apple Cider, though the flavor will not be as deep.

Did you make this recipe?

Tag @frommybowl on Instagram and hashtag it #FromMyBowl

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Classic apple pie with cinnamon cream

This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.

I have this idea of how my future will be. I’ll be in my 50’s/60’s, my kids will be grown up living happy, successful lives of their own and I will be travelling. A lot. But then my kids will phone me and say “Mom, I’m dying for your (enter iconic mom dish here). Come home.” And I will, and I will cook it for them and they will look at me with complete adoration in their eyes.

And often, people will laugh at me when I tell them about this little fantasy of mine. But then the other day, Aidan comes to me and says “Mamma, please please please can you make me apple pie again. Your apple pie is the best.” And I knew, right then, that I am not being unrealistic. Because let’s face it, we all have that one (or more) dish that our moms just make the best. Even my mom, not the most eager of cooks, had dishes that she just kicked ass with. Her chicken-fried steak, chicken liver pate and marshmallow fridge tart are to this day some of the most delicious things I have ever eaten.

And so, I made an apple pie. And the whole time I was busy making the pastry, slicing the apples, whipping the cream, Aidan popped his head around the corner, asking when I would be done. He also kept telling me that this was the prettiest pie and he just couldn’t wrap his head around the lattice top. And to be honest, it takes a second or two to figure it out but the reward is so much bigger than the amount of effort it takes to create this pretty topping.

My brother said that the pie didn’t even look real. “It looks like a cartoon pie!” And that’s all down the pretty lattice top. This is not only an aesthetic thing though, the lattice top also allows the steam to escape efficiently, allowing your pie filling to become jammy and the pastry to stay crisp. In fact, I didn’t even blind-bake the pastry before hand. I simply chilled it efficiently before filling with the apples and baking.

The end result was this beautiful pie with its golden, crisp pastry and jammy apple-y interior. Serve with a dollop of soft, cinnamon-scented whipped cream and you have home in every bite.

How do you make a homemade apple pie?

Start by making the pastry by pulsing butter, flour and sugar together in a food processor then add ice water and egg until the dough comes together. Chill in the fridge before rolling out and pressing into a pie plate. The filling is made with granny smith apples. Peel and slice the apples finely then mix with cinnamon, sugar and corn starch. The corn starch helps the apple juice thicken up so you don’t have a watery pie at the end. Top with lattice crust then bake until golden brown and bubbling. Remember to allow the pie to cool down before slicing as this will help the sliced pie keep its shape.

What are best apples for apple pie?

I prefer apples that have good flavor and will keep their shape once cooked. Granny Smith apples hit both those boxes but I’ve also had success using a few different varieties in one pie. Pink lady apples are also really delicious in pies.

Do you have to peel apples for apple pie?

No, you don’t have to. It results in a “smoother” eating experience and is more classic but you can definitely leave the skin on. Just make sure to slice the apples finely.

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Apple Cinnamon Crumb Muffins

These apple cinnamon muffins start with an easy muffin batter that’s flavored with cinnamon, brown sugar, and plenty of juicy apples. We use the same base recipe when making blueberry muffins because the simple batter produces moist, soft, and cakey muffins with tall muffin tops. They’re always a favorite! Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving. If you love apple cinnamon bread, you’ll enjoy these apple muffins!

These crumb-topped apple muffins have been a personal and reader favorite since I published the recipe in 2014.

Tell Me About These Apple Cinnamon Muffins

• Flavor: These are buttery muffins where apple and cinnamon flavors take over. It’s always disappointing when you bite into a muffin and there’s hardly any “stuff” like blueberries, chocolate chips, etc. Today we’re using extra apples so you get the delicious fruit in nearly each bite. If you’re looking for a fall baking recipe where apples shine, this recipe fits the bill!
• Texture: The apple cinnamon muffins are moist because we add yogurt (or sour cream) to the batter. And because we start with creamed butter and sugars, the muffins are soft, light, and cakey like a cupcake. We don’t overload the batter with milk (use only 1/4 cup (60ml)), so you still have a slightly dense texture. I like to describe these muffins as having the perfect harmonious balance between soft and dense!
• Ease: I categorize this recipe as a beginner baking recipe because you use simple ingredients and easy mixing methods. An electric mixer is key for creaming the butter and sugars together and if you decide to add the icing, you just need a whisk. Some crumb toppings require cold butter and a pastry cutter to mix, but we’re using melted butter here so you just need a fork. Easy! All of the ingredients used are baking staples, so there’s nothing new or difficult. Plus you have wiggle room with the yogurt and milk depending on what’s convenient for you. I love easygoing recipes that produce consistently delicious results and know you appreciate that too!

Why This Apple Cinnamon Muffin Recipe Works

Today’s muffin recipe uses my all-star muffin batter. This batter can be used to create endless muffin varieties and you’ll see it again in my blueberry muffins, peach muffins, cranberry orange muffins, and more. In fact, this “Master Muffin Batter” has become such a hit with readers that I created a separate page dedicated to all its possibilities: 1 Muffin Batter for Infinite Muffin Recipes. It starts with basic dry ingredients like flour, baking powder + soda, and salt. More often than not, I add ground cinnamon and you’ll see its addition in today’s apple cinnamon version. The wet ingredients are just as straightforward– creamed butter with sugars, plus 2 eggs, vanilla extract, sour cream/plain yogurt, and milk. I use either plain Greek yogurt or sour cream based on what I have and the same goes for the milk. Use whole milk, 1%, almond milk, buttermilk, oat milk, etc. I’ve made these muffins what seems like 1,000x with various milks and trust me, they all work!

• By the way, if you’re a muffin aficionado, you might also love my Bakery Style Muffins which are denser, jumbo in size, and have a distinctively tight crumb.

Overview: How to Make Apple Cinnamon Muffins

I like to make the crumb topping first so it’s ready as soon as the batter comes together. The crumb topping, while certainly optional, comes together with ingredients you use in the muffin batter– very convenient. (It’s the same crumb topping we use on peach muffins.) After that, you can peel and chop the apples into roughly 1/2 inch pieces. Pictured below is 1 cup plus several chunks on the side. You need 1 and 1/2 cups (about 165g) which is about 2 medium apples. Fold the apples into the batter.

How to Create The Perfect Tall Muffin Tops

Press crumb topping into the tops of each muffin before baking. For tall muffin tops, there are 3 directions to follow closely:

1. Make sure your muffin batter is THICK. (This one is!)
2. Fill your muffin tins/liners all the way to the top with batter.
3. Bake the muffins for 5 minutes at an initial high temperature, and then lower it the temperature.

This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I recommend this in nearly all of these muffin recipes.

And one more piece of advice before you start:

Best Apples to Use in Apple Muffins

Firmer apples are ideal for baking so avoid soft, mealy, and mushy apples. If you’re baking a recipe that calls for many apples such as apple crisp or apple crumble pie, use a mix of tart apples and sweet apples. These apple cinnamon muffins only need 1 or 2 apples, so it’s fine to use tart apples like Granny Smith or sweet apples like Honeycrisp, Fuji, and Pink Lady.

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