Apple-Cinnamon Oatmeal

From the garden

• 2 medium crisp apples, peeled if you like, cut into small dice
• 1½ cups rolled oats · old-fashioned, not instant
• ⅓ cup toasted chopped pecans or walnuts (optional)

From the pantry

• 2 tbsp butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 cups milk · plus more for serving
• ¼ tsp salt

1. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, and cinnamon and cook, stirring now and then, 6–8 minutes until the apples are tender at the edges and sitting in a bubbling syrup. Pull off the heat.
2. Meanwhile, bring the milk, 1.5 cups water, and the salt to a bare simmer in a saucepan. Stir in the oats.
3. Simmer gently, stirring often, 5–7 minutes, until the oats are creamy and thickened but still pourable. They set up more off the heat.
4. Stir half the sautéed apples into the pot of oats.
5. Ladle into bowls and top with the remaining apples and all their pan syrup, the nuts if using, and a splash of cold milk.