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A bowl of creamy rolled oats with small cooked apple pieces, cinnamon, and a modest peanut butter swirl.
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Microwave Apple Peanut Butter Oatmeal Without Milk

A generous bowl of rolled oats, tender apple, cinnamon, and peanut butter cooks with water in the microwave. Includes a short apple precook and practical boil-over controls.
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Prep Time 5 minutes
Cook Time 5 minutes
Standing 2 minutes
Total Time 12 minutes
Servings: 1 generous breakfast bowl
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup old-fashioned rolled oats about 40 g
  • 1 cup water divided: use 1 tablespoon for the apple first; keep extra warm water for loosening if needed
  • 1/2 small apple about 60 g; cored and cut into 1/4-inch dice
  • 1 tablespoon smooth peanut butter stir the jar first if oil has separated
  • 1/4 teaspoon ground cinnamon
  • 1 small pinch fine salt
  • 1 teaspoon maple syrup optional

Equipment

  • Microwave-safe bowl with at least 1-quart capacity
  • Vented microwave-safe cover for the apple precook
  • Spoon
  • Measuring cup and spoons
  • Knife and cutting board
  • Oven mitts

Method
 

  1. Give the apple a head start Put the diced apple in the 1-quart microwave-safe bowl. Take 1 tablespoon from the measured cup of water and add it to the apple. Cover loosely with a microwave-safe cover, leaving a vent. Microwave on high for about 1 minute, until the pieces begin to soften. Remove the cover carefully, directing steam away from you.
  2. Add the oats and remaining water Stir in the rolled oats, the rest of the measured water, cinnamon, and salt. Make sure dry oats are moistened. Leave the bowl uncovered for the remaining cooking.
  3. Cook in short stages Microwave on high for 90 seconds. Stir thoroughly, scraping the bottom and sides, then continue in 20–30-second bursts until the oats are tender and the apple has softened to your liking. The oat stage often takes about 2 1/2–4 minutes in total. Stop sooner if foam rises close to the rim; stir and reduce power for further cooking.
  4. Let it stand Carefully remove the hot bowl with oven mitts and leave it for 2 minutes. The oats will thicken as they absorb more liquid. Check a small cooled spoonful rather than judging the texture while the bowl is still bubbling.
  5. Finish and adjust Stir in the peanut butter and optional maple syrup until distributed. If too thick, add warm water a tablespoon at a time. Serve when cool enough to eat, with the apple pieces tender and the oats soft and spoonable.

Notes

Time and power: About 5 minutes microwave cooking includes the apple’s 1-minute head start and the oat stage, which often takes 2 1/2–4 minutes. The card also includes 2 minutes standing. These are starting estimates for a microwave around 1,000 watts; use the texture and foam cues.
Water: Take the apple’s tablespoon from the measured 1 cup, then add the remainder with the oats. Quaker’s basic old-fashioned oats directions use the same 1/2-cup-oats to 1-cup-liquid ratio. Fruit and microwave differences affect time.
Prevent boil-over: Cover only the apple precook, leaving a vent. Cook the oats uncovered in the roomy bowl; stop, stir, and lower power if foam climbs. Make separate bowls for two portions.
Storage: Refrigerate promptly at 40°F/4°C or below, within 2 hours, or 1 hour above 90°F/32°C. Use within 3–4 days; reheat to 165°F/74°C, stirring and adding water as needed. See USDA leftover guidance. This recipe contains peanuts; check packaged ingredients if avoiding milk.