Ingredients:

  • 1 cup (90 g) old-fashioned rolled oats
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) water
  • ⅛ tsp fine salt
  • 1 medium apple, about 1 cup (125 g) diced
  • 1 tsp (5 g) unsalted butter
  • 1 tbsp (13 g) packed brown sugar
  • ½ tsp (1.5 g) ground cinnamon
  • Pinch ground nutmeg
  • ½ tsp (2.5 ml) vanilla extract
  • 2 tbsp (15 g) chopped pecans, toasted (optional)

Instructions:

  1. Toast the pecans, if using. Peel the apple if you prefer a softer texture, or leave the skin on. Cut the apple into ½-inch (1.25 cm) cubes. Measure the oats, milk, water, and spices.
  2. Melt the butter in a medium saucepan (about 2 quart / 2 liter) over medium heat.
  3. Add the apple cubes, brown sugar, cinnamon, and nutmeg. Stir occasionally for about 4 minutes, until the edges are golden, the sugar bubbles, and the kitchen smells of cinnamon. Do not walk away; the sugar can scorch quickly.
  4. Pour in the milk and water, scraping up the browned bits from the bottom of the pan with a heatproof spatula.
  5. Add the salt and bring the liquid to a gentle boil.
  6. Stir in the oats, reduce the heat to low, and simmer for 5 minutes, stirring often, until the oats are thick and creamy and the surface looks glossy rather than watery.
  7. Remove the pan from the heat and stir in the vanilla. Let rest for 2 minutes to thicken slightly.
  8. Spoon into bowls and top with the toasted pecans, if using.