Brown-Butter Honeycrisp Apple Skillet Oatmeal

Brown butter lends a toasty, nutty depth that pairs beautifully with crisp-tart Honeycrisp apples in this skillet oatmeal. Rolled oats simmer with cinnamon and nutmeg until creamy, then finish with pecans and maple for a cozy American fall breakfast.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 58g carbs
• 16g fat

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Ingredients

• 3 tbsp unsalted butter
• 2 medium, cored and diced Honeycrisp apples
• 2 tbsp brown sugar
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 1.5 cups water
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/3 cup chopped pecans
• for serving maple syrup
• 1/2 cup, optional topping plain Greek yogurt

Instructions

1. 1Core and dice the Honeycrisp apples into roughly 1/2-inch pieces so they cook evenly and still hold some shape.
2. 2Place a 10-inch cast-iron or heavy skillet over medium heat and add the butter. Let it melt, then continue cooking, swirling often, until the milk solids turn golden brown and smell nutty, 3 to 4 minutes.
3. 3Add the diced apples to the brown butter along with the brown sugar, cinnamon, and nutmeg. Stir to coat.
4. 4Cook the apples, stirring occasionally, until they soften slightly and release juices that bubble and thicken, about 5 minutes.
5. 5Stir in the rolled oats and toast them in the apple mixture for 1 minute so they pick up the brown-butter flavor.
6. 6Pour in the milk, water, and salt. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
7. 7Cook, stirring every minute or two to prevent sticking, until the oats are creamy and most of the liquid is absorbed, 8 to 10 minutes. The oatmeal should look thick but still spoonable.
8. 8Remove the skillet from heat and stir in the vanilla extract. Taste and add a pinch more salt or cinnamon if desired.
9. 9Sprinkle the chopped pecans over the top and let the oatmeal rest 2 minutes so it thickens further.
10. 10Scoop into bowls. Drizzle with maple syrup and add a dollop of Greek yogurt if using.
11. 11Serve hot straight from the skillet for a cozy back-to-school morning.