Creamy Maple-Sweetened Oatmeal with Cinnamon

Place 0.25 cup raw pecan halves in a small dry skillet over medium heat. Toast, stirring frequently, for 3 to 4 minutes until fragrant. Transfer to a cutting board, let cool slightly, and roughly chop.

Wash, core, and dice 1 medium apple into 1/2-inch pieces.

In a medium saucepan over medium heat, melt 1 tbsp unsalted butter. Add the diced apple and sauté for 3 minutes until slightly softened.

Add 1.5 cups rolled oats to the saucepan and stir for 1 minute to toast them slightly in the butter.

Pour in 2 cups whole milk, 1.5 cups water, and 0.25 tsp salt. Bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a gentle simmer.

Cook uncovered for 8 to 10 minutes, stirring frequently to prevent the milk from scorching on the bottom of the pan, until the oats are creamy and have absorbed most of the liquid.

Remove the saucepan from the heat. Stir in 1 tsp ground cinnamon and 3 tbsp pure maple syrup. Cover the pan and let it rest for 2 minutes off the heat to thicken and steam.

Divide the oatmeal among 3 bowls. Top each serving with the chopped toasted pecans and an extra drizzle of maple syrup if desired.