I have been dreaming about this oatmeal for about 2 weeks now. In my head, I was creating the recipe, but not until this past weekend did I have the opportunity to put it together.
Chunks of apples and the warm apple pie flavors of cinnamon, nutmeg, and allspice make up this hearty comforting oatmeal. At first bite, this apple pie oatmeal was exactly as I imagine it would be. In fact, it is exactly what oatmeal should taste like.
I put the apples in at the start of the recipe which resulted in a soft but still slightly crunchy texture. I added a tablespoon of chopped walnuts for added crunch. It was so good and gave me a warm fuzzy feeling as I ate it.
As with my coconut steel oats recipe, I left the sugar out and sweetened each bowl individually with 2 teaspoons of pure maple syrup. In my opinion, this lends the perfect amount of sweetness for a morning bowl of oatmeal.
I also found that steel cut oats reheats wonderfully and this recipe, in particular, tastes even better the next day. So make a batch and stick it in the refrigerator for an easy healthy breakfast throughout the week.
You can use any type of apple for this recipe. I used red delicious apples because that is what I had on hand.
- 1 tablespoons butter
- 1 cup steel cut oats
- 3 cups hot water
- 1 cup 1% milk
- 2 apples skinned and chopped
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 nutmeg
- 1/8 allspice
- 1/8 salt
- 10 teaspoons pure maple syrup
- 5 tablespoons chopped walnuts
- In a medium sauce pan melt butter and toast oats until golden and fragrant, about 1-2 minutes.
- Add hot water and chopped apples. Bring to a boil and let simmer for 20 minutes, stirring occasionally so it does not burn on the bottom.
- Stir in milk, vanilla, cinnamon, nutmeg, allspice, and salt. Cook for another 10 minutes. Remove from heat and let sit for about 3 minutes. Divide among 5 bowls and drizzle each one with 2 teaspoons of maple syrup and 1 tablespoon chopped walnuts
You can also freeze this recipe. To reheat place in the microwave for 4-6 minutes or until hot. Stir at around 3 minutes and add milk if needed.
Could you mix the nuts and syrup in the bulk recipe and freeze in the muffin pans. I eat breakfast at work so I like to grab the bag and go without having to bring any extras
Has anyone made this in the crock pot? Any suggestions on how that would alter the recipe?
Jamie Hester says
I have made this and the PB&J oats. I froze the last batch and have enjoyed taking them out of the freezer when I needed something for breakfast. I added peanut butter to this recipe instead of the walnuts when I ate it the second time and it was just what it needed.
I made quick steel oats….the last 30 secs I threw in the apples…and then topped with cinnamon and 1 tsp of maple syrup…..How yummy…Made with water.
I want to try using the mason jars for easy storage, what size do you use for a recipe like this? I’ve never used mason jars for anything before so this is a new concept!
Tammy Kresge says
I would use a pint size jar. But really any size would work depending how much you want to store at a time.
This recipe is very good and makes a lot of food. Thanks for sharing!
Katherine C says
Hi, this looks amazing! Can rolled oats replace the steel cut oats?
Tammy Kresge says
I am sure you could you would just need to change the cooking method because rolled oats do not take as long to cook.
Thanks Tammy for that information. I was checking all the comments to see if anyone asked that question. Are there more benefits to steel cut or is it just preference ?
I tried them and found them too chewy and did not care for them. I mixed them with my regular oatmeal to get rid of them and not waste the.
I’m new to “clean and healthy” eating and this recipe caught my eye–apple and cinnamon–how can you go wrong. I made it this morning, added 8T ground flax (because I had it and thought about it). Grainy and earthy come to mind. I did not add the maple syrup to my serving because I am trying to cut back on sugar and I used pecans instead of walnuts because that’s what I had. It was pleasant. Definitely, for me, would work better as a crock pot or freeze ahead sort of thing. (I don’t always wake up motivated!!) Sadly I did not taste the spices or apples and found it to be bland, not in an “this tastes like cardboard” kind of way but a “mmmm…this needs something” way. When I had finished my serving, I found myself wanting more (I eat WAY to fast!!) I will make it again and up the spices. I felt like the recipe has promise. (I’m laughing as I write this ’cause I sound like a food critic and that is about as far from the truth as you can get:)…and by the way LOVE the website!)
Sharyn Mulqueen says
Quick Q – can you do this in the muffin tins like you suggested in another post?
A little late to the game, but I just made and froze a big batch of this for back-to-school season and it is delicious! I used half the butter, almond milk, and no walnuts or syrup but it still came out great. And an added bonus was that it made the whole house smell divine. While it was a little time consuming it was really easy to make and now I have more than a week’s worth of breakfast ready to pull out one at a time. Thanks so much!
Fantastic recipe! My husband even liked it, and he only eats steak! Best of all (for anyone that may be interested ) only 7 points on the Points Plus program 🙂 I’m new to your blog, so I can’t wait to try more recipies. Thanks for sharing this one.
Made this recipe for this weeks breakfast, loved it and my 14 year old loves it too. Thanks for posting
So you and your son enjoyed it! Wow I guess if a teenage boy like this recipe then it is definitely a winner!!! That makes me happy. Thanks for testing it out.
Thank you for this recipe!
I’ve been eating steel cut oats as part of my breakfast for awhile but only with some almond milk and blueberries.
I will definitely try this weekend!
Rene Marten says
Love this recipe!! My grandmother taught me to substitute the water for apple juice or apple cider. My favorite is organic apple cider. This adds a natural sweetness and no need to add extra sugar.
Thank you for this recipe!
I have been making Steel Cut Oats for breakfasts occasionally and have only ever added almond milk and frozen blueberries. I enjoy this breakfast because it makes my early mornings to work a little less of a hassle and it does taste good. But reading your recipe has made my mouth water.It will definitely be something I try this week (I just bought a container of freshly made maple syrup!).
I also want to say thank you for introducing me to MyFitnessPal.com. I found you site a couple of weeks ago and really like the ideas you have given me for food planning. I finally joined MyFitnessPal.com last week but what a difference this has made in my food choices.
You really are an inspiration to people trying to live a healthier life.
Just a quick question…..the recipe is written as serves 5, but the nutritional information is figured as 1/4 of the recipe……Do you divide into 4 277 calorie servings? Also does the calorie count include the maple syrup and walnuts???
Thanks!!! Can’t wait to give it a try this weekend…..YUM:)
Hi Kim. Thanks for catching that. It should say 1/5 of recipe and I will change that. Yes the calorie count is with maple syrup and walnuts.