Brown-Butter Honeycrisp Apple Breakfast Oatmeal

Brown butter, or beurre noisette, lends a toasty nuttiness that elevates everyday porridge. Here Honeycrisp apples soften in that golden fat with cinnamon before rolled oats simmer into a cozy American breakfast bowl.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 62g carbs
• 16g fat

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Ingredients

• 3 tbsp unsalted butter
• 2 large Honeycrisp apples, cored and diced
• 3 tbsp brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 2 cups water
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• 1/3 cup toasted pecans, chopped
• 1/4 cup heavy cream or extra milk for serving

Instructions

1. 1Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling the pan often, until the butter turns golden brown and smells nutty, 3 to 4 minutes. Watch closely so it does not burn.
2. 2Add the diced Honeycrisp apples, brown sugar, cinnamon, and nutmeg. Stir to coat the fruit and cook until the apples soften slightly and release juices, about 4 minutes.
3. 3Stir in the rolled oats so they toast lightly in the brown butter and apple mixture for 1 minute.
4. 4Pour in the whole milk, water, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring frequently.
5. 5Reduce heat to low and simmer, stirring often to prevent sticking, until the oats are creamy and most liquid is absorbed, 8 to 10 minutes.
6. 6Remove from heat and stir in the vanilla extract and maple syrup. Let the oatmeal rest 2 minutes to thicken further.
7. 7Divide into bowls. Top each serving with toasted pecans and a splash of heavy cream or extra milk.
8. 8Serve warm right away while the apples are still fragrant and the oats are silky.