Sometimes the simplest recipes are the best, and this apple steel-cut oatmeal is one of them. I’ve been on an apple kick this season. While testing applesauce for an apple tart, I wondered whether I could make homemade applesauce and steel-cut oats together in the same pot. Their cooking times and methods are similar, so I tried it — and the result was so good I wondered why I hadn’t done it sooner.
Why hadn’t I thought to cook apples with oats before? It pairs perfectly — apples add sweetness and texture, and they break down as the oats cook so everything becomes creamy and comforting. I’d previously combined oats with orange zest and cranberry sauce and with grated carrots, but apples are a fall staple I now reach for often.
To make this, toast the steel-cut oats first to deepen their flavor — a small pat of butter makes them extra rich, but you can dry-toast them for a dairy-free option. Add cored, chunked apples (no need to peel; the skins soften during cooking), water and a pinch of salt. Simmer until the oats are creamy and the apples have softened almost to the point of melting into the oats.
After a short five-minute rest the oats will thicken further. I like to finish mine with a drizzle of maple syrup and a swirl of almond or pecan butter; toasted pecans are also excellent. I usually add cinnamon to apple dishes, but for this batch I enjoyed the clean, bright flavor of the apples without extra spices.
Apple Steel-Cut Oatmeal
My favorite fall breakfast: apples and steel-cut oats simmer together in one pot until creamy and comforting. This hearty, healthy dish reheats well for busy mornings. Recipe yields 4 servings.
Ingredients
- 1 tablespoon butter (optional)
- 1 cup steel-cut oats (use certified gluten-free if needed)
- 3 medium-to-large apples (for example, 2 Granny Smiths and 1 Honeycrisp), cored and cut into 1–2″ chunks
- 4 cups water
- Pinch of salt
- Maple syrup or honey, to taste (optional)
- Optional toppings: a swirl of nut butter (pecan, almond or peanut), toasted pecans or pepitas, chopped fresh apple, dried cranberries, extra maple syrup or a light sprinkle of cinnamon
Instructions
- In a medium Dutch oven or large saucepan (about 3.5 quarts), melt the butter over medium heat. If not using butter, warm the pan. Add the steel-cut oats and toast, stirring frequently, until fragrant, about 2 minutes. This step boosts the oats’ flavor.
- Add the apple chunks, water and a pinch of salt. Stir, then bring the mixture to a simmer over high heat. Once simmering, reduce to medium-low and cook for about 35 minutes, until most of the liquid is absorbed and the oats are creamy. Stir every 5 minutes at first and more often toward the end; you may need to lower the heat to prevent sticking.
- Remove from the heat and let the oatmeal rest for 5 minutes to thicken. Taste carefully (it will be hot) and sweeten with maple syrup or honey if desired. I added about 1 tablespoon when using tart apples.
- Spoon into bowls and top as you like. To store leftovers, cool to room temperature, cover and refrigerate for up to 4 days. Leftovers reheat well in the microwave; on the stove, add a splash of water while reheating to loosen the texture.
Notes
Recipe inspired by classic steel-cut oats and applesauce methods.
Gluten-free: Use certified gluten-free steel-cut oats.
Dairy-free: Omit the butter and dry-toast the oats instead.
Vegan: Omit the butter and dry-toast the oats; use maple syrup instead of honey.
Nut-free: Skip nuts and nut butter; try toasted pepitas as a nut-free topping.
Slow-cooker option: Some home cooks use 1 cup oats to 4 cups water with apples and cook on low overnight; I haven’t tested this method personally.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American