Honeycrisp Apple Brown-Butter Skillet Oatmeal

Browning butter until it smells nutty is the signature move behind this skillet oatmeal. Diced Honeycrisp apples soften and caramelize in the pan, then rolled oats toast briefly before maple and cinnamon round out a warm one-pan breakfast.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 58g carbs
• 17g fat
• 7g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 large Honeycrisp or Gala apples, diced
• 4 tbsp unsalted butter
• 3 cups whole milk or oat milk
• 1 cup water
• 3 tbsp pure maple syrup
• 1 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/3 cup chopped toasted pecans
• 1/2 cup Greek yogurt for topping
• to taste extra maple and cinnamon for finish

Instructions

1. 1Place a 10- or 12-inch cast-iron or heavy skillet over medium heat and melt the butter until it foams, turns nutty brown, and smells toasty—watch closely so it does not burn.
2. 2Add the diced apples and cook, stirring occasionally, until they soften and pick up golden caramelized edges and the brown butter coats every piece.
3. 3Stir in the oats and toast them for a minute in the apple-butter mixture so they smell fragrant and lightly nutty.
4. 4Pour in the milk and water, then add cinnamon, salt, and most of the maple syrup; bring to a gentle simmer.
5. 5Reduce heat to medium-low and cook, stirring often, until the oats are creamy and the apples collapse into soft pockets, about 8–10 minutes.
6. 6Remove from heat, stir in vanilla, and let the skillet rest 2 minutes so the oatmeal thickens further.
7. 7Spoon into bowls, swirl a spoonful of Greek yogurt on top, and scatter toasted pecans.
8. 8Drizzle remaining maple and dust with extra cinnamon; serve hot straight from the skillet for cozy September mornings.