This Baked Steel Cut Oatmeal with Apples and Cinnamon is the oatmeal that makes people ask what you are baking before they even see it. Toasting the steel cut oats in butter before any liquid goes in is the whole secret. It's what turns basic oatmeal into something with real depth, and it all happens in one small Dutch oven, so there aren't any dishes to wash before you've had coffee.
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What makes this different
- Ready in about 40 minutes start to finish.
- Includes a stovetop option for days when the oven is already in use.
- Save time on cleanup by using a one-pot cooking method. Perfect for busy mornings!
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I had my first bite of steel cut oatmeal on our honeymoon in Ireland back in 2002, and I was hooked. Once we got home, I spent weeks trying to recreate that version from memory, and these Baked Steel Cut Oats are what came out of it. Twenty-plus years later, it's still in our regular rotation.
I recently updated the recipe to make it a one pot breakfast and cut the batch in half for a smaller portion, though it's easy to double if you're feeding a crowd.
Ingredients
Ingredient Notes
- Steel cut oats can also be called Irish oats. They're the whole oat groat, cut into pieces instead of steamed and flattened like rolled oats or cooked and dried like instant oats. That's what gives baked steel cut oatmeal its texture: less mushy, more bite.
- Butter toasts the oats before any liquid goes in. This is the step that gives the oatmeal its nutty, deeper flavor instead of tasting like plain boiled oats. Don't skip it.
- Apples cook down into soft, cinnamon-scented pockets throughout the oatmeal. A firmer baking apple holds its shape better through the bake than a soft one will. No need to peel them, just core and dice.
- Brown sugar adds a light sweetness so the oatmeal isn't bland on its own, but it's not the main sweetener. I leave most of the sweetness up to the toppings, so add more brown sugar or a drizzle of maple syrup at the table if you want it sweeter.
- Milk and water together give the oatmeal its creaminess without making it heavy. All water would taste thinner; all milk would be richer than I want for a weekday breakfast.
Instructions
Melt the butter and toast the oats
Stir in the cinnamon, salt, brown sugar and apple.
Bake in the oven
My best Tips
Toast the oats before you add any liquid. Skip this step and you're back to plain boiled grain. It's the one thing in this recipe that's non-negotiable.
Use an oven-safe pot . This starts on the burner and finishes in the oven, so a regular saucepan won't work for the baked version.
Pick stovetop or oven based on what's easiest. Both get you to the same place. Oven is more hands-off; stovetop is faster if you don't want to heat up the whole oven for one pot.
Add a splash of milk when you reheat it. Oatmeal firms up in the fridge. A little milk stirred in while it reheats brings the texture back.
FAQs
Yes. Feel free to swap in another fruit, raspberries, strawberries and blueberries are all great choices! Keep in mind that you will need about 3 cups of fruit for this recipe.
You don't have to do this step, but I really do recommend it. The nutty flavor that toasting gives the oats is a big part of what makes this recipe worth making.
I reheat individual portions in the microwave through the week. Just add a splash of milk first so it doesn't dry out.
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Recipe
Baked Steel Cut Oatmeal with Apples and Cinnamon
Ingredients
- 2 tablespoons butter
- 1 cup steel cut oats
- ¾ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ cup brown sugar
- 3 apples cored and diced
- 1¼ cups milk
- 2 cups boiling water
- Brown sugar maple syrup, fruit, nuts (optional toppings)
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Instructions
- Preheat oven to 350
- Melt butter in a small Dutch oven over medium heat. Add the steel cut oats and cook, stirring until toasted, about 3-5 minutes.2 tablespoons butter, 1 cup steel cut oats
- Add the cinnamon, salt, brown sugar and apple. Stir until fragrant.¾ teaspoon salt, 1½ teaspoons cinnamon, ¼ cup brown sugar, 3 apples
- Add the water and milk and bring to a boil.1¼ cups milk, 2 cups boiling water
- Oven Method: transfer the pot to the preheated oven and kae uncovered for 30 minutes or until the oatmeal is set.
- Stovetop method: Instead of baking, reduce the heat and simmer, covered, stirring occasioanlly for 25-30 minutes, until the oats are tender and the liquid is absorbed.
- Stir oatmeal before serving and then add toppings as desired.Brown sugar
Notes
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
Joybee says
This sounds and looks delicious. I love oatmeal but have never tried steel cut oats. Now I have no excuse not to try them this recipe is great. Pinned.
Betsy | JavaCupcake.com says
I've never made oatmeal from scratch before. My 2 year old LOVES it for breakfast! I'm definitely going to have to try your recipe!
Lisa says
Thanks, Betsy! It's a keeper and smells soooo good while it's baking!
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!
Bianca says
Just like you I was never a big fan as a kid, but now this is probably my favorite breakfast!
Lisa says
Isn't it funny how our tastes change as we get older? Older and wiser 🙂
Julie says
We loved this, thank you! I increased the cinnamon, halved the salt, and used coconut milk.