Honeycrisp Apple Cinnamon Skillet Oatmeal

Skillet oatmeal turns a simple bowl of oats into a one-pan American breakfast ritual, especially when fall Honeycrisps hit the market. Here, butter-sautéed apples bloom with cinnamon before the oats simmer in almond milk, finished with maple and crunchy pecans.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 52g carbs
• 12g fat

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 medium Honeycrisp apples
• 3 cups unsweetened almond 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 pecans
• 1 tbsp butter
• 1/2 cup Greek yogurt

Instructions

1. 1Core and dice the Honeycrisp apples into small half-inch pieces, leaving the skin on for color and fiber.
2. 2Melt the butter in a large deep skillet or Dutch oven over medium heat. Add the diced apples and cook for 4 to 5 minutes, stirring often, until they soften slightly and smell fragrant.
3. 3Sprinkle the cinnamon over the apples and stir for 30 seconds so the spice blooms and coats the fruit.
4. 4Pour in the almond milk and water, then stir in the rolled oats, maple syrup, vanilla, and salt. Bring the mixture to a gentle simmer.
5. 5Reduce heat to medium-low and cook for 8 to 10 minutes, stirring every couple of minutes, until the oats are creamy and most of the liquid is absorbed but the texture is still spoonable.
6. 6Taste and adjust sweetness or cinnamon if needed. The oatmeal should look glossy and thick, with tender apple pieces throughout.
7. 7Toast the chopped pecans in a dry small skillet over medium heat for 2 to 3 minutes until fragrant and lightly browned, then set aside.
8. 8Divide the hot oatmeal among four bowls. Top each serving with a spoonful of Greek yogurt and a scatter of toasted pecans.
9. 9Serve immediately while warm; leftovers reheat well with a splash of milk the next morning for busy back-to-school days.