Wrap your hands around a warm bowl of apple raisin oatmeal and let every bite wrap you in a hug! Enjoy this recipe throughout the fall season– or really whenever if you keep apples in the freezer.

Oatmeal is a pantry staple (Check out what else I keep in my pantry HERE). I love its versatility and heartiness. Apple, raisin oatmeal with almond butter and pecans is exactly what I crave on a crisp, fall morning. Bonus, it’s really easy and made in one pot. You can definitely make it in the microwave, but I prefer the texture of the oatmeal when cooked on the stove.

Wisconsin apple varieties

It truly feels like fall around here– not synthetic fall. You know what I mean; store bought pumpkins, plaid everything, haybales at the front door. If that’s your jam, so be it, but I love that it feels like fall, naturally. In my town, corn fields are drying, nearing the final harvest, hay is neatly rolled, dotting the fields, apples are bursting off the trees and the roadside stands are offering pumpkins and squash.

Now that we live in Wisconsin, I can promise you, more apple recipes will be shared in the future. Seems like everyone has apple trees on their property and they grow very well. My neighbor has had apple trees for over 30 years, and he says, “I’ve never once sprayed poison on my apples, no need.” That’s comforting to hear since in the spring I will be planting a few apple trees on our own property.

The apple varieties that I have tested with this recipe are brought to you by my neighbor, Gene. We live in north central Wisconsin, growing zone 4. Gene grows, Honeycrisp, McIntosh and Wolf River. Honeycrisp is by far the sweetest (and my personal favorite). McIntosh and Wolf River are specifically great for this recipe since the cooking process brings out their sweetness. When eaten raw, McIntosh is very tart, and Wolf River I find to be kind of bland. Truly, just about any apple would be a good choice for this recipe besides Granny Smith. I find them a bit to sour.

How to prepare apple raisin oatmeal.

This recipe calls for one medium size apple. Peel, core and dice the apple. Make sure the pieces are bite size, any bigger and they may not steam in the time it takes for the oatmeal to cook.

In a saucepan (I use a 3qt enameled cast iron pot), add all the ingredients except the pecans. Turn the heat on medium, cover and let cook. The oatmeal should be fluffy soft in about 10-15 minutes. Stir occasionally to avoid a crust of oatmeal sticking to the bottom. By the end of cooking, the apples should be steamed, oatmeal cooked, and the kitchen should be filled with a heavenly aroma.

What makes this oatmeal so good?

Besides the apples, there are a few simple ingredients that really make this recipe something special.

Oat milk. I love the creaminess. Other types of milk can be used but will effect the taste. I use unsweetened oat milk.

Maple Syrup. I live in the land of maple syrup. I use pure maple syrup from Lincoln County Reserve. Happy to use a quality, pure product made right in my hometown.

Cardamom. This is a beautifully fragrant, robust spice that is totally underrated. Just a pinch adds a warmth and depth that cannot be matched. Be careful, too much and you could end up with a bowl of potpourri.

Banana. Just a little bit of frozen banana adds sweetness and a creamy texture. I do prefer frozen banana because when it thaws it basically melts into the oatmeal. Never let a ripe banana go to waste! Freeze the peeled bananas and throw the peel into compost.

Raisins. Add raisins to the pot while everything cooks so they get plump and juicy. It’s a lovely texture and pop of sweetness. My son can’t get enough of them!

Common Questions.

I love this dish so much can I make it when apples aren’t in season? Yes! Peel, core and dice up apples when they are in season and freeze them to enjoy all year!

What kind of oatmeal should I use? I prefer the texture of rolled oats. Steel cut will require more time and liquid. Quick oats will cook up quicker (duh!) but will be mushy– no thanks!

I don’t have raisins, what can I use instead? Chopped dates are an excellent substitute. Dried cranberries will work as well, but will alter the flavor.

Can I reheat it for later? You could, but honestly, it’s not as good. Add a splash more milk before reheating to avoid it drying out.