Baked Steel Cut Oatmeal with Apples and Cinnamon

 

Oatmeal was not my favorite breakfast when I was younger. I would eat it but never really craved it. Until I had Irish oatmeal. Then things changed. We went to Ireland for our honeymoon and I fell in love with oatmeal. But not the run of the mill rolled oats. I’m talking steel cut oats. I had it every day as part of a huge breakfast. We stayed in a handful of different inns and bed and breakfasts, and they all served Irish Oatmeal – all fixed a little differently – but all delicious. 

Steel cut oats have such great texture. They feel like more of a meal than regular oatmeal. I toast the oats on the stove in this recipe before I bake them. It enhances the complex flavors and adds more depth to the oats. This recipe makes a huge batch of oatmeal and is perfect for weekday breakfasts for the kids. It takes about an hour to bake, so I will make it during the day and reheat individual portions for breakfast. Just add a little milk before you heat to get the creamy texture back. My kids love this oatmeal, and it keeps them full until lunch. My kids aren’t big egg eaters, so I struggle to make something that will keep their minds on school and off their grumbling bellies. This oatmeal paired with part of a protein smoothie is a winning combination. It took them a little while to get used to the coarser texture of steel cut oats, but the baked apples and cinnamon in this have won them over. Stir in a little brown sugar or maple syrup right before you serve it, and you have the breakfast of champions. 

 

Baked Steel Cut Oatmeal with Apples and Cinnamon
 
Ingredients
  • 2 cups Steel Oats
  • 1 T butter
  • 4 cups Boiling Water
  • 2 tsp. cinnamon
  • 3 apples, peeled and diced
  • ¼ cup brown sugar
  • 1 tsp salt
  • 2½ cups milk
  • Optional toppings:
  • brown sugar, maple syrup, fruit, nuts
Instructions
  1. Preheat oven to 375 and grease a 9 x 13 pan.
  2. Melt butter in skillet and add oats. Stir until lightly toasted. Put oats in a large mixing bowl and pour boiling water over. Add apples,cinnamon, brown sugar and salt and stir until combined. Add milk and stir. Pour into prepared dish and bake for 50-60 minutes or until browned and set. Stir oatmeal before serving and then add toppings as desired.
  3. This reheats well. Just add a little milk before you reheat to prevent the oatmeal from drying out.

 

 

 

Comments

  1. Cathy E says

    I have been looking for a baked oatmeal recipe that doesn’t use eggs. This sounds delicious! Is all Irish Oatmeal steel cut? I looked at the many oatmeal choices at my favorite grocery store today and was totally confused….HELP!

  2. Nancy says

    What a great recipe, made it for visiting guest and she loved it. Since it was only two of us I half the recipe and used some of my frozen apples from a former apple orchard visit.

  3. Karen says

    I just made it using light cocnut milk and earth balance to make it vegan. I skipped the skillet and toasted the oats with the ‘butter’ in the pan while the oven was preheating. I poured everything into a bowl and then back into the pan which I had greased, it was already warm so that was easier. Yummy! I like that it can be made much quicker than in a crock pot. Good for a weekend morning.

  4. Jennifer says

    I’ve been looking for steel cut oats recipe that isn’t an overnight crock pot so this looks perfect! Do you recommend reheating stove-top, microwave or in a warm oven?

    • Lisa says

      I reheat it in the microwave for time purposes, but I’m sure it would be great whichever way you choose. I recommend adding a little milk before reheating to give it the creamy texture.

  5. Mr BEar says

    HI. Love this. I have made this several times now. I only had 1 apple and 1 banana the first time i tried so that is what I used. I forgot to use the milk a couple of times ago. I just added it about 5 min before timer went off. Then put it back in the oven for 5 min. This has become a fav method of mine. Depending on what fruit and added ingredients I have put in I can adjust the moisture content the way I feel by adding in at the end. I end up using a little less then what the recipe calls for i general but i tend to like it a little thicker and chewier. But the almond milk at the end give a boost of creamey texture. Found some peanut butter powder that has chocolate powder mixed in. I love using all banana in the oatmeal and then sprinkling the peanut butter powder on top.

    I have been making 2 batches at once and portioning them into muffin pans and freezing them. Then i can take on the run to work and microwave with a splash of water or almond milk heck i used my coffee one time. you can spray the muffin pans then pop em out and put them in a freezer bag.

  6. Michelle says

    This was so hearty & delicious! I loved the fact that it was steel cut oats too. I am making blueberry/strawberry right now-I hope it’s as delicious. Thanks for a great recipe!

  7. Lorraine says

    Did anyone else find this terribly salty? The salt is overpowering. I used 1 1/2 tsp as the recipe said. After I tasted it, I checked the regular directions on my bag of Steele Cut Oats and it only calls for 1/4 tsp per 1 cup of oats. So, this recipe has 3 times the amount of salt? I’m very disapointed that I wasted all those ingedients. I’m not sure there is any way to salvage it.

    • Lisa says

      I’m sorry this didn’t work out for you, Lorraine. Everyone has different tastes. I hope you found a way to suit yours.

    • Kate says

      I found the same thing. I’m a salt lover and I couldn’t eat it. Made it again and used a 1/2 tsp of salt and it was perfect!
      This is an awesome recipe, I’ll be making it again and again!

      • Jen says

        Don’t forget that if you are using salted butter, it adds more salt… i added a sprinkle of salt along with my salted butter because it enhances the taste of the sugar but not nearly as much as the recipe called for… waiting for it to come out of the oven as i type this!

  8. Addy says

    I love having this for breakfast! I’ve been adding raisins after warming it up and it tastes amazing! Thanks!

  9. Sierra Baker says

    Thank you for this lovely recipe!! It is comforting, satisfying, and a convenient way to have breakfast ready ahead of time, and especially since we are approaching fall and winter. Take care!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge