Pioneer Woman Apple Cinnamon Oatmeal

Pioneer woman apple cinnamon oatmeal is a quick breakfast made with butter-sautéed honeycrisp apples, brown sugar and old-fashioned oats, ready in 15 minutes. That makes it a cozy pick for fall mornings, weekday breakfasts or easy brunch, since it comes together on the stovetop with just one pan.

Sautéing the apples in butter and brown sugar before adding the oats is what makes this dish work, because it creates a caramelized base. If you skip that step, you end up with plain oatmeal and raw apple chunks on top, which is a completely different dish.

Reserving a quarter of the cooked apples as a warm topping adds texture that most oatmeal recipes miss, since they just stir everything together. And pouring cream on at the end instead of cooking in milk keeps each bowl tender rather than gummy.

Pioneer Woman Apple Cinnamon Oatmeal

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

450

kcal

Tender oats simmered with cinnamon and a touch of sweetness, topped with warm apple pieces, cream and crunchy walnuts for a cozy morning bowl.

Ingredients

• 1 tbsp. salted butter
  

• 1 honeycrisp apple, cored and cut into 1/2-in. cubes (about 2 cups)
  

• 3 tbsp. light brown sugar, divided, plus more for sprinkling
  

• 1 tsp. ground cinnamon, plus more for sprinkling
  

• 1 c. old-fashioned oats
  

• Pinch kosher salt
  

• 1/4 c. warm heavy cream or milk, to serve
  

• 2 tbsp. chopped toasted walnuts (optional)

Directions

• Sauté the apples: Melt butter in a medium saucepan over medium heat, then toss in the apple, 2 tablespoons of brown sugar and the cinnamon. Once the apples soften, about 2 to 3 minutes, scoop a quarter of them into a small bowl and set aside.
• Cook the oats: Add the oats, salt, remaining 1 tablespoon of brown sugar and 2 cups of water to the saucepan. Then bring to a simmer and cook while stirring occasionally until softened, about 3 to 5 minutes.
• Serve and top: Divide the oatmeal between two bowls and pour the warm heavy cream over each. Then top with the reserved apples and sprinkle with brown sugar, cinnamon and walnuts if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use instant oats instead of old-fashioned oats?

You can use instant oats, but they break down faster and create a softer, mushier bowl. So if you want some chew in each bite, stick with old-fashioned oats since they hold their shape alongside the tender apple pieces.

Can I freeze apple cinnamon oatmeal for later?

Cooked oatmeal freezes well for up to 3 months in airtight containers or freezer bags. Then just thaw overnight in the fridge and reheat with a splash of water, since oats absorb moisture as they sit.

Can I prep the apple mixture ahead of time?

You can sauté the apples the night before and store them in the fridge, since they reheat quickly on the stovetop. But cook the oats fresh in the morning, because precooked oats lose their texture after sitting overnight.

Do I need a saucepan, or can I make this in a skillet?

A medium saucepan works best because the higher sides keep the oatmeal from bubbling over while it simmers. But a deep skillet works too if you keep the heat low and stir more, since the thinner layer can dry out fast.

Why does my oatmeal turn out gummy or sticky?

Cooking oats in milk instead of water is the most common cause, because the proteins in milk make the oats cling together. So use a 2-to-1 ratio of water to oats and add cream only after serving to keep everything tender.