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  • Breakfast

    Mexican Apple-Cinnamon Oatmeal

Mix two traditional flavors of fall to create this Mexican Apple-Cinnamon Oatmeal recipe. This hearty breakfast idea with apples and cinnamon is a perfect option to pair with milk when the temperatures dip. 

  • 9


  • 8


  • 270


  • blue mug of oatmeal with a glass of milk and a terra cotta pot in the background


  • 8 cups – water
  • 3 – cinnamon sticks
  • 1/4 teaspoon – salt
  • 2 cups – old-fashioned oats
  • 1 cup – reduced-fat milk
  • 3 – large crisp sweet apples (such as Fuji or Pink Lady), halved and cored
  • Pinch – ground cinnamon
  • Pure maple syrup (optional)
  • Golden raisins (optional)
  • Pair each serving with: 8-ounce glass of milk


Bring water and cinnamon sticks to a boil in a saucepan. Remove from heat, cover and let steep for 1 hour. Discard the cinnamon sticks.

Add salt and oats to the water and bring to a boil, uncovered. Lower heat and simmer for 30 minutes, stirring frequently to prevent sticking. Add 1 cup milk and simmer for an additional 15 minutes until creamy.

When the oatmeal is ready, using the large holes of a box grater or shredder, shred the apples directly into the pan and stir well.

Serve into individual bowls and add more milk if a thinner consistency is desired. Sprinkle with cinnamon and sweeten with maple syrup (optional). Serve garnished with golden raisins, if desired and serve with an 8-ounce glass of milk. Refrigerate leftovers for up to 1 week.


270 calories; 7 g fat; 3.5 g saturated fat; 25 mg cholesterol; 13 g protein; 41 g carbohydrates;  4 g fiber; 210 mg sodium; 360 mg calcium. Nutrition figures based on using reduced-fat milk, and include an 8-ounce glass of milk.