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.
sheri says
Cooking right now! Needs an extra 10 mins or so to fully set, but it smells wonderful! I didn't have just plain cinnamon, so I used apple pie spice. I'll comment again once I've tried it.
Penny says
Making this recipe and halving the recipe. Any idea on hoe long to bake a half recipe??? Can't wait to try it in the morning.
Lisa says
Hi Penny, I would start looking at the oatmeal at about 35 minutes and then bake it until it is set in the center. Happy eating!
Lynn says
Can I make this with regular rolled oats?
Lisa says
I have never tried this exact recipe with regular rolled oats. It might be easier to use this recipe https://www.garnishwithlemon.com/blueberry-baked-oatmeal/ and substitute the blueberries for apples and cinnamon. Good luck!
Lauren says
I know this is a very old post, but do you have a preferred type of apples for this?
Lisa says
I usually use Granny Smith apples, but any kind will do. It's an oldie, but goodie!
Lauren says
Thanks so much for responding! I have Pink Ladies, so we'll see how they do 🙂
Sabrina B. says
nice recipe and change to my typical breakfast routine, like that its a large batch too for simpler prep and serving, thank you for this recipe!