Skillet Honeycrisp Apple Cinnamon Oatmeal Bowls

Honeycrisp apples, a Minnesota-born favorite, star in this skillet oatmeal where cubes soften in foaming butter before oats simmer with cinnamon and milk. Greek yogurt, toasted pecans, and a maple drizzle finish each cozy breakfast bowl.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 392 cal
• 14g protein
• 58g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 medium Honeycrisp apples
• 2 1/2 cups whole milk
• 1 cup water
• 2 tablespoons unsalted butter
• 3 tablespoons light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup plain Greek yogurt
• 1/3 cup chopped toasted pecans
• for drizzling maple syrup

Instructions

1. 1Core the Honeycrisp apples and cut them into small bite-size cubes, leaving the skins on for color and texture.
2. 2Melt the butter in a large 12-inch skillet over medium heat until it foams and smells nutty.
3. 3Add the apple cubes and cook, stirring every minute or so, until the edges soften and the fruit starts to release juices, about 3 to 4 minutes.
4. 4Sprinkle the brown sugar and cinnamon over the apples and stir constantly until the sugar melts and the apples look glossy and lightly caramelized.
5. 5Stir in the oats and toast them with the apples for about 60 seconds so they pick up the butter and spice.
6. 6Pour in the milk, water, salt, and vanilla. Bring the mixture just to a lively simmer, scraping the bottom of the pan.
7. 7Reduce the heat to medium-low and cook, stirring frequently, until the oats turn creamy and the apples are tender but still hold their shape, 8 to 10 minutes.
8. 8Remove the skillet from the heat and let the oatmeal rest for 1 minute so it thickens slightly.
9. 9Divide the hot oatmeal among four bowls.
10. 10Top each bowl with a spoonful of Greek yogurt, a scatter of toasted pecans, and a light drizzle of maple syrup.
11. 11Serve right away while the contrast of warm oats and cool yogurt is at its best.