Steel cut oats are something that I’ve been meaning to try for a while. I enjoy a warm bowl of oatmeal for breakfast, especially in the cooler months, and often hear about how good steel cut oats are for you. Steel cut oats are less processed than rolled oats, made by taking the whole oat kernel and cutting it into small pieces. They have a chewier texture and a nuttier taste than rolled oats, making them a nice change for variety’s sake.
To cook steel cut oats on the stovetop, it takes about 35 minutes. Some mornings that is just too long to wait for breakfast, which is why I like this overnight recipe. It takes about 5 minutes to combine the ingredients in the evening, and then you refrigerate the mixture overnight. In the morning, the oats cook quickly since they’ve soaked overnight, and you can have a hot breakfast on the table in about 10 minutes.
These overnight oats are spiced with cinnamon and nutmeg and are slightly sweetened from some milk and applesauce. If you prefer your oatmeal on the less sweet side, I suggest omitting the brown sugar. Add some chopped apple and pecans for a little crunch, and breakfast is ready!
Learn more about my Time-Saving Healthy Family Meal Plan.
One year ago: Coffeecake Muffins
Overnight Apple Cinnamon Steel Cut Oats
Makes 3-4 servings
- 1 cup steel cut oats
- 1 tbsp. brown sugar (I sometimes omit this as I don’t like my oatmeal very sweet)
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. salt
- 2/3 cup unsweetened applesauce
- 1 cup milk
- 3/4 cup water
- 1 large apple, chopped (about 1 1/2 cups)
- 1/3 cup pecans, chopped
- In a nonmetal bowl combine oats, brown sugar, cinnamon, nutmeg, salt, and applesauce. Stir in milk and water; cover and chill for 8 to 24 hours.
- To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for serving. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk or water if desired and stirring occasionally. Remove from heat.
- Spoon into bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.
Recipe adapted from Good Life Eats