Salted Maple, Apple, and Pecan Oatmeal

I hope everyone had an excellent 4th of July. It’s definitely not my favorite holiday, but I had a pleasant camping trip with my parents. Yes, I’m back in the Midwest for a few weeks before starting another school year in Manhattan!

I know many of my readers are from outside the U.S. (hello!), but I hope your July 4th was nice, too. ^_^ If not, I have the perfect recipe to make your week better:


Apples. Pecans. Maple syrup.

And it’s SALTED!

I originally came up with the idea for salted maple and pecan oatmeal, but at the last minute I decided to include apples, and I’m glad that I did. It added an extra sweetness and boost of nutrition.


As I ate this, I realized it was the first time I used my quick-cooking steel-cut oats without a banana. The texture is amazing. I’m used to bananas creating an amazing texture, so I was stunned by the texture of this without the banana. I really cannot tell you how much I love these oats. But still, I will continue to list old-fashioned rolled oats in the recipe, just to keep things simple.

…But for real, if you want a silky, creamy, nutty, magical breakfast, use 1/4 cup of quick-cooking steel-cut oats instead. ^_^

Which do you prefer? Rolled or steel-cut?

Salted Maple, Apple, and Pecan Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/2 cup regular rolled oats (I use Country Choice Organic)
  • 1/2 an apple (or a whole one)
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch of salt
  • handful of pecans
  • maple syrup
  • coarse salt (like kosher)

How to make it:

  1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
  2. Dice apple and add to oatmeal immediately. Stir.
  3. Once more of the liquid has absorbed, add vanilla extract, cinnamon, and salt. Stir.
  4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with pecans (whole, halved, or crumbled are all fine), drizzle with maple syrup, and finish with a heavy pinch (or two!) of coarse salt (the coarser, the better!). Add an extra splash of milk if your oatmeal is a little dry.


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

17 Responses to Salted Maple, Apple, and Pecan Oatmeal

  1. This looks amazing… my favorite flavors (apple and pecan pies) together! Will try this tomorrow with plain quick-cooking GF oatmeal packets from Nature’s Path.

  2. You make me want to go to the supermarket to buy a bag of pecans. Salted caramel is good, and so I believe this salted maple was extraordinary!

  3. I am literally drooling over this recipe! The maple syrup was a shout out to your Canadian friends for Canada Day right? Just kidding 😉 Definitely going to be making this soon.

  4. whiness says:

    Oh, it looks absolutely delicious 🙂 There’s nothing better than oatmeal in the morning.

  5. Megan Remer says:

    I just found your blog a couple of weeks ago and ever sense I have been making oatmeal every morning! I ran to the store this morning to pick up more oats and decided this was the oatmeal I was going to try out today. It was so delicious, I never knew oatmeal could taste this good!! Thanks so much for the great healthy oatmeal recipes and keep it up!

  6. Delicious! My first time for oatmeal in over 9 months. Smoothies are my main breakfast. I followed recipe exactly. I used half cup water and a half cup unsweetened canned coconut milk. Yummy!

  7. Marianne says:

    This is so good!! I’m just trying it right now and I love it!! I won’t have an excuse to skip breakfast anymore. Thank you for your wonderful recipes.

  8. Debra Acevedo says:

    Really wish you would give the calories in your wonderful recipes.

    • Lauren Smith says:

      Sorry! I have a better relationship with food when I disregard calorie counts.

    • Christine says:

      Another reason the calorie counts aren’t listed here is because there could be vast differences from person to person, depending on the type of milk you use, quantity of toppings, etc. It’s easier to add the calories in the individual ingredients you use.

  9. Christine says:

    I knew this was one of your favorite recipes, so I tried it for the first time this morning. It was so creamy and delicious! I used 1 tablespoon of pecans and 1 tablespoon of maple syrup, which was perfect for me. I love the sweet-salty combination. These recipes are so addictive because they satisfy either craving.

  10. Jadyn D says:

    What type of apples do you like to use in your oatmeal?

    • Lauren Smith says:

      I’m not fussy. I know there are apples that are good for baking and apples that are firm, etc, but I tend to buy what’s on sale or the ones that say they are good for snacking because I never know for sure if I’ll be using them to snack or to make oatmeal. I guess I frequently buy Gala, Braeburn, and Fiji.

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