Apple & Sage Oatmeal Bowls

Oatmeal has long anchored cozy American breakfasts, and this bowl leans into fall with Honeycrisp apples and fragrant fresh sage. Creamy rolled oats meet maple sweetness and toasted walnuts for gentle crunch.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 52g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 3 cups water
• 1 cup whole milk
• 2 medium diced Honeycrisp apples
• 8 leaves thinly sliced fresh sage leaves
• 3 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter
• 1/3 cup chopped toasted walnuts
• 1/2 cup plain Greek yogurt

Instructions

1. 1In a medium saucepan combine the oats, water, milk, cinnamon, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. 2Reduce heat to low and cook 8 to 10 minutes, stirring often, until the oats are creamy and most of the liquid is absorbed but the texture is still loose.
3. 3Meanwhile, melt the butter in a skillet over medium heat. Add the diced apples and cook 4 to 5 minutes, stirring, until they soften and begin to caramelize at the edges.
4. 4Stir most of the sliced sage into the apples along with half the maple syrup; cook 1 more minute until the sage is fragrant and the apples are glossy.
5. 5Remove the oatmeal from heat and stir in the remaining maple syrup. Let it rest 1 minute so it thickens slightly.
6. 6Spoon the oatmeal into four bowls. Top each with a generous spoonful of the warm sage apples.
7. 7Add a dollop of Greek yogurt to each bowl for creaminess and tang.
8. 8Finish with toasted walnuts and a few remaining sage ribbons. Serve right away while the contrast of warm oats and cool yogurt is at its best.