Roasted Apple Oat Bowl

Roasting fruit until the edges caramelize is a cozy American breakfast move that turns simple oats into something special. Honeycrisp apples meet maple, cinnamon, and toasted pecans over creamy oats for a warm bowl built for busy mornings.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 62g carbs
• 15g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 3 cups whole milk
• 1 cup water
• 3 medium Honeycrisp apples
• 3 tbsp pure maple syrup
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup chopped toasted pecans
• 1 tbsp unsalted butter
• 1/2 cup Greek yogurt
• 1 tsp optional fresh thyme leaves

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment. Core the apples and cut them into 1/2-inch wedges, leaving the skin on for color and fiber.
2. 2Toss the apple wedges on the sheet with the butter (melted), half the maple syrup, half the cinnamon, and salt until every piece is lightly coated. Spread them in a single layer.
3. 3Roast the apples for 18 to 22 minutes, flipping once halfway, until the edges caramelize and the flesh is tender when pierced with a fork but still holds its shape.
4. 4While the apples roast, combine the oats, milk, water, remaining cinnamon, nutmeg, vanilla, and remaining salt in a medium saucepan. Bring to a gentle boil over medium-high heat, stirring often.
5. 5Reduce the heat to medium-low and simmer the oats, stirring frequently, for 6 to 8 minutes until thick, creamy, and the oats are tender but still have a slight chew.
6. 6Stir in the remaining maple syrup off the heat. Taste and adjust sweetness or salt if needed; the oats should taste warmly spiced and lightly sweet.
7. 7Spoon the hot oatmeal into four bowls. Nestle the warm roasted apple wedges on top, letting some of their caramelized juices drip into the oats.
8. 8Add a spoonful of Greek yogurt to each bowl for creaminess and tang. Sprinkle generously with the toasted pecans and a few thyme leaves if using.
9. 9Serve immediately while the contrast of hot creamy oats, warm apples, cool yogurt, and crunchy pecans is at its peak. Leftover roasted apples keep well refrigerated for next-day bowls.