Apple-Cinnamon Oatmeal

Creamy stovetop oats crowned with apples sautéed in butter, brown sugar, and cinnamon — half stirred in, half spooned on top so every bowl gets soft fruit and syrupy pan juices.

25 min EasyVegetarian

Ingredients

serves 4

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 — plus 1 teaspoon ground cinnamon
2 cups milk — plus more for serving
¼ tsp salt

Steps

tap a step to dim it as you go

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.
Meanwhile, bring the milk, 1.5 cups water, and the salt to a bare simmer in a saucepan. Stir in the oats.
Simmer gently, stirring often, 5–7 minutes, until the oats are creamy and thickened but still pourable — they set up more off the heat.
Stir half the sautéed apples into the pot of oats.
Ladle into bowls and top with the remaining apples and all their pan syrup, the nuts if using, and a splash of cold milk.