Honeycrisp Apple Brown-Butter Skillet Oats

Brown butter lends a toasty, nutty depth that turns simple oats into something special. Honeycrisp apples soften in the skillet with cinnamon and brown sugar, then finish with maple and crunchy pecans for a cozy fall 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 medium Honeycrisp apples
• 3 tbsp unsalted butter
• 2 cups whole milk
• 1 cup water
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 1/3 cup chopped pecans
• for serving maple syrup
• 1/2 cup plain Greek yogurt

Instructions

1. 1Place a 10-inch cast-iron or heavy skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, then turns deep golden with nutty brown flecks on the bottom, 3 to 4 minutes; watch closely so it does not burn.
2. 2Core and dice the Honeycrisp apples into 1/2-inch pieces, leaving the skin on for color and texture. Add the apple pieces to the brown butter and sauté, stirring occasionally, until the edges soften and caramelize lightly, about 4 to 5 minutes.
3. 3Sprinkle the brown sugar, cinnamon, nutmeg, and salt over the apples and stir until the sugar melts into a glossy coating, about 1 minute.
4. 4Pour in the rolled oats and toast them in the spiced apple butter for 1 to 2 minutes, stirring constantly so every flake gets coated and fragrant.
5. 5Add the milk and water, stir well, and bring the mixture to a gentle simmer. Reduce heat to medium-low and cook, stirring every minute or so, until the oats thicken and turn creamy while the apples stay tender, 6 to 8 minutes.
6. 6Stir in the vanilla extract and half of the chopped pecans. Taste and adjust sweetness if needed with a drizzle of maple syrup while still on the heat.
7. 7Remove the skillet from the heat and let the oats rest 2 minutes so they finish absorbing liquid and become spoonable.
8. 8Divide into bowls, top each with a spoonful of Greek yogurt, the remaining pecans, and an extra swirl of maple syrup. Serve immediately while the brown-butter aroma is strongest.