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Bowl of apple cinnamon steel cut oats with soft chopped apple, spoon alongside

Apple Cinnamon Steel Cut Oats

Stovetop steel cut oats simmered with peeled, chopped apple and ground cinnamon for 10 to 20 minutes, with no added sugar. Makes about 4 to 6 servings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 apples peeled and chopped (such as Granny Smith)
  • 1 cup steel cut oats gluten-free if preferred
  • 3 cups water
  • sea salt to taste (about 1/4 teaspoon), optional
  • 1 teaspoon ground cinnamon

Method
 

  1. If sticking is a concern, give a 2 quart pot a coat of nonstick spray. Add the water and the sea salt, if using, and bring to a boil over high heat.
  2. Stir in the steel cut oats, chopped apple and cinnamon, then cover the pot with a lid.
  3. Lower the heat so the oats bubble gently and cook for 10 to 20 minutes, stirring occasionally so they do not catch on the bottom. At 10 minutes the oats are chewy; toward 20 they turn softer and creamier.
  4. Take the pot off the heat and let it stand, covered, for about 5 minutes; the oats thicken as they stand.

Notes

Makes about 4 to 6 servings.
Storage: refrigerate leftovers in a covered container for 3 to 4 days. The oats set firm when cold; reheat them on the stove or in the microwave with a splash of water or milk.
Granny Smith apples are a good choice for this recipe.