Steel-cut oats need more time and liquid than rolled oats, but the method is simple: simmer gently and stir now and then. While they cook, make a quick pan of cinnamon apples. The recipe serves four, with extra liquid available for loosening the bowls.
Serves: 4
Prep: 10 minutes
Cook: 30 minutes
Ingredients
- 1 cup steel-cut oats
- 4 cups water
- 1/4 teaspoon fine salt
- 1 tablespoon unsalted butter
- 2 medium apples, cored and diced
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk, plus more to serve
- 2 tablespoons chopped walnuts, optional
Method
- Bring the water and salt to a boil in a medium saucepan. Stir in the oats and lower the heat to maintain a gentle simmer.
- Cook uncovered for 25 to 30 minutes, stirring every few minutes, until the grains are tender but still pleasantly chewy. Add a little hot water if the pan becomes too thick before the oats soften.
- Meanwhile, melt the butter in a small skillet over medium heat. Add the apples and cinnamon and cook for 5 to 7 minutes, stirring, until just tender.
- Stir the maple syrup into the apples and cook for 1 minute more. Remove the skillet from the heat.
- Stir the milk into the cooked oats. Divide among bowls and top with warm apples, walnuts, and extra milk as desired.
Variations
Use pears instead of apples, or replace walnuts with sunflower seeds. For plain oats, omit the apple topping and serve with brown sugar, raisins, or jam at the table.
Storage and reheating
Refrigerate cooked oats and apples separately in covered containers and use within 4 days. Reheat a portion with a splash of water or milk, stirring until hot and creamy.
For a broader morning routine, read the breakfast prep guide and meal rotation system. Put oats and apples on the Lucru Home meal planner for a breakfast that can be made ahead.
