Make a batch of this hearty Baked Steel Cut Oatmeal with Apples and Cinnamon on Sunday and enjoy breakfast all week long.
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. And this recipe for Baked Steel Cut Oatmeal with Apples and Cinnamon brings back some of those amazing memories.
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. I love how that simple step 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 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.
Plus a trip down memory lane for me.