Why You’ll Love This Steel Cut Oats with Cinnamon Apples

• It’s a texture dream. Unlike mushy oatmeal, steel cut oats have a wonderful, slightly chewy bite that holds up beautifully against the soft, tender apples. Every spoonful is a delightful contrast.
• The aroma is pure magic. As the cinnamon and apples cook together, they fill your kitchen with the most incredible, cozy scent. It’s the smell of a perfect autumn morning, even if it’s the middle of July.
• It keeps you full for hours. Thanks to the high fiber content and slow-releasing carbohydrates in steel cut oats, this breakfast is incredibly sustaining. You won’t be hunting for a snack an hour later.
• It’s endlessly customizable. Think of this recipe as a perfect base. Once you’ve mastered it, you can swap the apples for pears or berries, change up the spices, or add different nuts and seeds on top.

Ingredients & Tools

• 1 cup steel cut oats
• 3 cups water
• 1 cup milk of your choice (whole, almond, or oat work great)
• 1 pinch fine sea salt
• 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and chopped
• 1 tbsp unsalted butter or coconut oil
• 1 tbsp maple syrup or brown sugar, plus more for serving
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract

Tools: A medium-sized saucepan with a heavy bottom, a wooden spoon, a small skillet, and a measuring cup.

Using a heavy-bottomed pot is honestly the secret to preventing the oats from sticking and scorching. And don’t skip the pinch of salt—it’s not to make it salty, but to make all the other flavors, especially the sweetness of the apples and cinnamon, really pop.

Serves: 4 | Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Why steel cut oats? They’re less processed than rolled or instant oats, which means they take longer to cook but offer a superior texture and a nuttier flavor. They also have a lower glycemic index.
• The best apples for cooking. You want an apple that holds its shape a bit. Granny Smith adds a nice tartness, while Honeycrisp or Fuji will be sweeter. A mix is lovely for complexity.
• Don’t rush the toasting step. Taking that extra minute to toast the dry oats in the pan before adding liquid deepens their flavor immensely, giving the final dish a rich, almost popcorn-like aroma.
• Milk choices matter. Using all water is fine, but replacing one cup with milk (dairy or plant-based) adds a wonderful creaminess and richness that makes the oats feel truly indulgent.

How to Make Steel Cut Oats with Cinnamon Apples

Serving Suggestions

Complementary Dishes

• A couple of crispy bacon strips — The salty, savory crunch is an incredible counterpoint to the sweet, creamy oats. It’s a classic diner move for a very good reason.
• A soft-boiled egg on the side — If you’re looking for a more protein-packed start, the richness of a runny yolk adds a whole new dimension and keeps you satisfied even longer.
• A small side of Greek yogurt — A dollop of tangy yogurt swirled right into the bowl adds a lovely creaminess and a hit of protein that balances the sweetness perfectly.

Drinks

• A hot cup of black coffee — The bitterness of a good, strong brew cuts through the sweetness of the apples and makes each bite taste fresh and new.
• A glass of cold apple cider — Double down on the apple flavor! The crisp, cold drink is a refreshing partner to the warm, spiced oatmeal.
• A mug of spicy chai tea — The warm spices in chai—cardamom, cloves, ginger—echo the cinnamon and nutmeg in the oats, creating a beautifully harmonious breakfast experience.

Something Sweet

• A warm, flaky croissant — For a truly decadent weekend brunch, the buttery layers of a croissant are just perfect for dipping into any leftover oat-y goodness in the bowl.
• A small square of dark chocolate — Let a piece of high-quality dark chocolate melt slowly on your tongue after a bite of oats. The combination of the bitter chocolate and sweet apples is unexpectedly fantastic.
• A drizzle of extra maple syrup — Sometimes, more is more. For those with a serious sweet tooth, an extra generous drizzle right at the end is the simplest and most satisfying finish.

Top Mistakes to Avoid

• Mistake: Stirring too much while simmering. Once you’ve covered the pot, resist the urge to stir! Over-stirring breaks down the starches too much and can make the oats gluey instead of creamy. A little trust goes a long way.
• Mistake: Cranking the heat to speed things up. Steel cut oats require gentle, patient cooking. High heat will likely cause the bottom to burn long before the center is tender. Low and slow is the only way to go.
• Mistake: Using the wrong oat-to-liquid ratio. Stick to the 1:3 or 1:4 ratio for steel cut oats. Using the ratio for rolled oats will leave you with a soupy mess. They are different grains, cooking-wise!
• Mistake: Cutting the apples too small. You want hearty chunks that will soften but still retain their shape and provide a textural contrast. Tiny diced apples will practically dissolve into the oats.

Expert Tips

• Tip: Make a big batch for meal prep. Steel cut oats reheat beautifully. Cook a double batch on Sunday, store it in the fridge, and simply add a splash of milk when reheating individual portions throughout the week for a quick, healthy breakfast.
• Tip: Toast your spices. For an even deeper flavor, add the cinnamon and nutmeg to the skillet with the butter for 30 seconds *before* adding the apples. This “blooms” the spices, releasing their essential oils and intensifying their aroma.
• Tip: Add a pinch of cardamom. If you really want to level up the spice profile, a tiny pinch of ground cardamom along with the cinnamon is absolutely magical. It adds a subtle floral, citrusy note that’s unforgettable.
• Tip: Finish with a pat of butter. Right before serving, stir a small pat of butter into the cooked oats. This French technique, called *monter au beurre*, gives the oats an incredible silkiness and rich flavor that is just next-level.

FAQs

Can I make this recipe in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, combine the oats, water, milk, and salt, and cook on low for 6-7 hours. Add the cooked apples at the end. For an Instant Pot, use the sauté function to toast the oats, then add liquids, seal, and cook on high pressure for 10 minutes with a natural pressure release. Both methods are fantastic for hands-off cooking, especially if you want breakfast ready when you wake up.

How long do the leftovers last, and how do I reheat them?
Leftovers will keep in an airtight container in the fridge for 4-5 days. To reheat, simply scoop a portion into a bowl, add a tablespoon or two of milk or water to loosen it up, and microwave for 1-2 minutes, stirring halfway through. You can also reheat it gently on the stovetop, stirring frequently. The oats will thicken as they cool, so that extra liquid is key.

Can I use frozen apples?
You can, but be prepared for a slightly different texture. Frozen apples will release a lot more water as they thaw and cook, so your apple topping might be a bit softer and saucier. There’s no need to thaw them first—just add them directly to the skillet, but you may need to cook them a minute or two longer to evaporate some of the excess liquid.

Is this recipe gluten-free?
Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, which can lead to cross-contamination. If you require a strictly gluten-free diet, be sure to purchase oats that are certified gluten-free. All the other ingredients in this recipe are naturally gluten-free as well.

My oats are still too chewy/al dente after the cooking time. What happened?
This can happen! Different brands of steel cut oats can have slight variations in size and hardness. If your oats aren’t tender enough after 20-25 minutes, simply add another 1/4 to 1/2 cup of hot water or milk, stir, and continue to simmer, covered, for another 5-10 minutes, checking periodically until they reach your preferred texture.