Honeycrisp Apple Cinnamon Skillet Oatmeal with Toasted Pecans

Skillet oatmeal is a cozy one-pan twist on the morning bowl, letting oats toast right beside fruit. Honeycrisp apples soften in butter and cinnamon while pecans add crunch, finished with a drizzle of maple.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 16g fat
• 7g fiber

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Ingredients

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

Instructions

1. 1Place a 10-inch cast-iron or heavy skillet over medium heat. Add the butter and let it melt until foaming. Stir in the diced Honeycrisp apples and cook, stirring occasionally, until the apples soften and the edges turn golden and caramelized, about 6 to 8 minutes.
2. 2Sprinkle the cinnamon, nutmeg, and the salt over the apples. Stir for 30 seconds until the spices bloom and smell fragrant. Scoop out half of the cooked apples into a small bowl and set aside for topping later.
3. 3Pour the rolled oats into the skillet with the remaining apples. Toast the oats, stirring constantly, for 2 minutes until they smell nutty and take on a light golden color.
4. 4Add the milk, water, maple syrup, remaining salt, and vanilla extract. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook, stirring every minute or so, until the oats are creamy and most of the liquid is absorbed, 8 to 10 minutes. The oatmeal should look thick and glossy.
5. 5While the oats cook, toast the chopped pecans in a small dry pan over medium heat until fragrant and lightly browned, about 3 to 4 minutes. Watch carefully so they do not burn.
6. 6Remove the skillet from heat. Let the oatmeal rest for 2 minutes to thicken further. Spoon into bowls and top each serving with the reserved caramelized apples, a dollop of Greek yogurt, toasted pecans, and an extra drizzle of maple syrup.
7. 7Serve immediately while hot. For a make-ahead option, cool completely, portion into jars, and reheat with a splash of milk the next morning.