Brown-Butter Honeycrisp Apple Skillet Oats

Serves 4 · 10 min prep · 20 min cook

Ingredients

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

Instructions

1. 1Melt the butter in a 10- or 12-inch cast-iron or heavy skillet over medium heat until it foams, turns golden brown, and smells nutty, about 3–4 minutes; watch carefully so it does not burn.
2. 2Add the diced Honeycrisp apples and cook, stirring occasionally, until they soften and pick up browned edges, 5–6 minutes.
3. 3Stir in the cinnamon and salt so the apples are fragrant and coated.
4. 4Pour in the oats and toast them for 1 minute, stirring constantly so they absorb some of the brown butter.
5. 5Add the milk, water, maple syrup, and vanilla. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
6. 6Cook uncovered, stirring every couple of minutes, until the oats are creamy and the liquid is mostly absorbed, 8–10 minutes. The apples should be tender and the oats thick but still spoonable.
7. 7Taste and adjust sweetness or cinnamon if needed. Remove from heat and let stand 1 minute to thicken further.
8. 8Divide into bowls, top with toasted pecans and a drizzle of cream or a spoonful of yogurt, and serve hot while the brown-butter aroma is strongest.