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Breakfast recipe · from the recipe book

Brûléed Pumpkin Spice Water Oatmeal with Apples

Silky pumpkin-spiced oats cooked in water, topped with skillet-caramelized apples and a crackly brown-sugar crust, with toasted walnuts for crunch.

Brûléed Pumpkin Spice Water Oatmeal with Apples

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 4¼ cups1,000 gWater
  • 1 cup245 gPumpkin puree, canned
  • 1½ medium250 gApplediced
  • 1 tbsp14 gUnsalted butter
  • 3 tbsp packed40 gBrown sugar
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ⅓ cup chopped40 gWalnutschopped
  • ½ cup (120 ml)120 gMilk, 2%

Steps

  1. Prepare first: dice the apple and chop the walnuts. Divide the cinnamon in half and the brown sugar into two parts: one quarter for the apples and three quarters for the oatmeal and topping.
  2. In a large pot over medium heat, toast the walnuts for 3 minutes until fragrant, then tip them into a bowl.
  3. Melt the butter in the same pot, add the apple, one quarter of the brown sugar and half of the cinnamon, and cook 5 minutes until the apple is tender and glossy. Spoon the apples into the bowl with the walnuts.
  4. Add the water and salt to the pot and bring to a boil. Stir in the oats, lower the heat and simmer 5 minutes, stirring often.
  5. Stir in the pumpkin, the remaining half of the cinnamon, the ground ginger, nutmeg and cloves, and simmer 2 to 3 minutes more until thick and creamy. Remove from the heat and stir in the vanilla.
  6. Divide the oatmeal among 4 bowls and pour a splash of the milk around each.
  7. Top each bowl with the apples and walnuts, then sprinkle the remaining brown sugar over the tops; let it melt for a minute into a sweet crust before serving.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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