Cook the oats

In a small saucepan, combine the gluten‑free oats and almond milk and stir to distribute the oats evenly. Place over medium heat and bring just to a gentle simmer, then reduce the heat to low. Cook for about 5–7 minutes, stirring occasionally, until the oats have thickened and are creamy but still spoonable. Sprinkle and stir in cinnamon

Sauté the cinnamon apples

While the oats cook, warm a small non‑stick skillet over medium heat and add the cubed pink lady apple. Drizzle the maple syrup and sprinkle the remaining cinnamon over the apples and add a small splash of water stirring to coat every piece. Cook for 4–6 minutes, stirring frequently, until the apples are tender and lightly caramelized, with most of the liquid reduced to a glossy coating.

Assemble the bowl

Spoon the cooked oats into a serving bowl, smoothing the top so you have a cozy base. Arrange the warm sautéed cinnamon apples over one side or in a neat pile on top, letting some of the syrupy juices run into the oats. This keeps the contrast between creamy oats and tender apples while still letting the flavors mingle.

Finish with almond butter

Drizzle almond butter generously over the warm oats and apples so it softens and starts to melt into the bowl. If you like a looser drizzle, you can thin the almond butter with just a teaspoon of warm water before pouring it on. Serve immediately while everything is hot and the almond butter is velvety.