Cinnamon and Vanilla Oatmeal with Spiced Apples


A gently spiced oatmeal topped with pan fried apples, a generous drizzle of almond butter and a sprinkling of toasted seeds. A simple, humble breakfast that manages to feel decadent and wholesome all at once.

COMFORT • breakfast • winter • VEGAN


There isn’t anything flashy or exotic when it comes to a bowl of porridge. It isn’t something you would serve to impress your friends and I would bet the amount of happy exclamations inspired by the appearance of a bowl of oats is probably slim to none.

Yet, when it comes to pure unadulterated comfort, there is little that can compete. And for me, the sound of a pan of oatmeal spluttering away on the stovetop is akin to the hiss and crackle of logs on a fire – a deep and primal sound full of security and warmth.

It’s a breakfast of stillness and quiet, best eaten alone. There is something almost meditative about the whole process of preparing it; the measuring and the  stirring asking just enough of my attention to keep my mind from wandering.  I always find I feel more calm and present on the mornings I eat oats for breakfast.


More often than not, I top my oatmeal with banana and honey or a few spoonfuls of peanut-butter and jam.

But the sun was out this morning, and for some reason, it made me crave the tangy sweetness of an apple. I sliced up a few of the pink ladies rolling around in the fruit drawer, sautéed them gently in some coconut oil with a splash of maple syrup and a few spoonfuls of spice. It was the perfect breakfast to eat perched in the window, with the first rays of morning sunlight streaming in.

If you have any apples leftover, they are delicious as well on top of yogurt, or even ice cream (though then probably not for breakfast, though who’s to judge?).


Cinnamon and vanilla oatmeal with spiced apples

Prep Time 5 min • Cook Time 10 min • Total Time 15 min


Serves 2

For the oatmeal

  • 1 cup (90 g) rolled oats

  • 1 cup (240 g) water

  • 1 1/2 cup (360 g) almond or oat milk

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/8 tsp salt

For the apples

  • 2 small eating apples, cored and thinly sliced

  • 1 tbsp coconut oil, butter or ghee

  • 1/2 tsp cinnamon

  • 1/2 tsp powdered ginger

  • 1/8 tsp freshly grated nutmeg

  • 2 tbsp maple syrup

For the garnishes

  • 1/4 cup (30 g) seeds (pumpkin or sunflower), toasted

  • 1/4 cup (30 g) seeds (pumpkin or sunflower), toasted



Combine the oats, water, milk, vanilla extract, cinnamon and salt in a small saucepan over medium-high heat. Bring the mixture to a boil, then reduce to a simmer and cook until thickened to your liking, about 5 minutes. 


  1. Melt the oil in a large frying pan, then add the spices and apples slices. 

  2. Cook the apples for about 10 minutes, until they've just begun to soften and color on the edges. 

  3. Towards the end of the cooking time, add the maple syrup and stir well to distribute the syrup over the apples, then remove from the heat.  


Divide the oatmeal between two wide mouthed bowl. Top the oats with a generous serving of apples. Drizzle over the almond butter and finish with a sprinkling of toasted seeds. Top with additional maple syrup or honey if you like. 


  • I like to start my oatmeal off with hot water to speed up the cooking time. 

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almond butter

maple syrup

coconut oil

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