This might be the best breakfast I’ve had all month: apple pie, in oatmeal form. I love the idea of crumbling a slice of leftover pie over yogurt, but pie isn’t always available. These oats are my answer—oatmeal cooked in apple cider with cinnamon and dates, topped with tender apples sautéed in butter and maple syrup. All the warm, cinnamon-spiced, caramelized flavors of apple pie come together in one comforting bowl.
With cooler weather and plenty of apples around, my kitchen has been overflowing. I’ve dried apples, tucked them into sandwiches with Brie and Dijon, enjoyed them with peanut butter, baked them into cake and pie, and I even plan to make a big batch of apple butter. Still, the counter is full, so you’ll probably see a lot of apple-forward recipes here for a while. I’m making the most of a great harvest.
I used to avoid putting apples directly into oatmeal because they often break down into mush and lose flavor. But what I wanted was apple pie—rich, saucy apple filling—sitting on top of oats, not apples simmered into oblivion. That idea led to this recipe: oats flavored with apple cider and dates, finished with a skillet of sliced apples cooked in butter, maple syrup, and a touch of additional cider so they become glossy, caramelized, and full of apple-pie flavor.
This dish starts with rolled oats for their satisfying texture, cooked in a mixture of apple cider and water. Dates add a natural caramel sweetness while cinnamon gently seasons the porridge. Meanwhile, thinly sliced apples are cooked in butter with a splash of cider and maple syrup until they become syrupy and tender. A pinch of salt, a drizzle of vanilla, and a dusting of cinnamon turn the cooked apples into a true apple pie–style topping. Spoon the apples over the oats and you have a bowl that tastes like a warm slice of pie without the fuss.
Apple pie oatmeal is soul-satisfying and also nutritious: oats provide fiber and protein, making this a hearty breakfast. The recipe makes two servings, and it stores well in jars for weekday breakfasts. Although it feels like a special, slow weekend treat, it comes together in about 15 minutes with simple ingredients—easy enough for a busy morning but special enough to enjoy slowly.
If you make this, I’d love to hear how it turned out—leave a comment or share a photo. Happy cooking and happy eating.
Apple Pie Oatmeal
Chelsea Colbath
15 mins
2
Ingredients
- 1 cup oats I used rolled oats; quick-cooking oats are fine too
- 1 cup water
- 1 cup apple cider
- 4–6 dates pitted and roughly chopped; adjust for sweetness
- 1/4 teaspoon cinnamon
- 2 apples
- 1 Tablespoon butter
- 1 Tablespoon apple cider
- 1 Tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- a pinch of nutmeg
- a pinch of salt
Instructions
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1. Cook the oats: Combine the oats, water, apple cider, chopped dates, and 1/4 teaspoon cinnamon in a small pot. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the oats are cooked and creamy—about the same time it takes to finish the apples.
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2. Prepare the apples: While the oats simmer, heat a skillet over medium. Peel, core, and thinly slice the apples. Add the butter and apples to the pan and cook for about 5 minutes, stirring occasionally. Add 1 tablespoon apple cider, the maple syrup, vanilla, remaining 1/4 teaspoon cinnamon, nutmeg, and a pinch of salt. Continue to cook, stirring frequently, until the liquid is reduced and the apples are glossy and syrupy.
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3. Serve: Turn off the heat. Divide the oatmeal between two bowls and top each serving with the warm apple mixture. Serve immediately.
Notes