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Steel cut oats are the least processed form of oats - whole groats simply chopped into pieces - which is exactly why they take longer to cook but reward you with a distinctly chewy, nutty bite that rolled oats can't match. Simmered slowly with diced apple and cinnamon until the kitchen smells like a bakery, this is a heartier, slower start to the day.
Per serving
260kcal
Calories
6g
Protein
44
Prep Time
10 min
Cook Time
25 min
Servings
3 people
Difficulty
easy
Carbs
8g
Fat
6g
Fiber
16g
Sugar
Follow step-by-step with voice guidance.
In a medium saucepan, bring the water and a pinch of salt to a boil.
Stir in the steel cut oats, reduce the heat to low, and simmer uncovered, stirring occasionally, for 20-25 minutes, until the oats are tender but still have a slight chew.
While the oats cook, melt the butter in a small skillet over medium heat. Add the diced apple and cinnamon, and saute for 5-6 minutes, until the apple softens and turns golden at the edges.
Once the oats are done, stir in most of the cooked cinnamon apples, reserving some for topping, along with the maple syrup.
Divide the oats between bowls and top with the remaining cinnamon apples and a sprinkle of chopped walnuts.
Serve warm, with an extra drizzle of maple syrup if desired.
Don't Rush the Simmer: Steel cut oats need a genuine 20-25 minutes on low heat to soften properly - cooking them faster on high heat risks scorching the bottom before the oats cook through. Stir Occasionally, Not Constantly: Unlike risotto, steel cut oats don't need constant stirring, just an occasional check to prevent sticking to the bottom of the pot. Cook a Big Batch: Steel cut oats reheat beautifully, so consider making a double batch and refrigerating portions for quick reheats throughout the week.
Yes, combine the oats and water in a slow cooker on low overnight (about 7-8 hours), then stir in the cinnamon apples in the morning after they're made fresh.
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