Apple Steel-Cut Oatmeal
This comforting fall breakfast combines creamy steel-cut oats with tender apples, all cooked in one pot. It's a wholesome and delicious meal that's perfect for chilly mornings and reheats beautifully for quick weekday breakfasts.
Instructions
- 1
In a medium Dutch oven or large saucepan (around 3.5 quarts), melt the vegan butter (1 tbsp) over medium heat (if you're not using butter, just warm the pan). Add the steel cut oats (1 cup) and cook until fragrant, stirring often, about 2 minutes (this step enhances the flavor of the oats).
- 2
Add the apples (3) (chunks), water (4 cups) and [pinch salt]. Stir to combine, and raise the heat to high to bring the mixture to a simmer. Once simmering, reduce heat to medium-low and cook for about 35 minutes, until almost all of the liquid has been absorbed and the [steel cut oats] are nice and creamy. Stir every five minutes in the beginning, and more frequently as time goes on (you might need to dial down the heat as well).
- 3
Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up. Carefully taste (it's hot!) and add [maple syrup] if you'd like sweeter oatmeal.
- 4
Divide the mixture into individual bowls and serve with any toppings you'd like, such as a swirl of [nut butter], toasted [pecans] or [pepitas], chopped fresh [apples], dried [cranberries], or a light sprinkle of [ground cinnamon]. If you're saving extra portions for later, let them cool to room temperature, then cover and refrigerate for up to 4 days. Leftovers reheat well in the microwave, and would likely reheat well on the stove if you add some extra [water] to loosen them up.
Nutrition Facts
Per portion