I’m all for decadent borderline-dessert breakfasts. But what’s even better? A healthy breakfast that is just as delicious, cozy, and filling! Forget what you think about bland, boring oatmeal. This is no oatmeal packet; the two are orders of magnitude apart. Good oatmeal is hearty and comforting — hygge at its finest. A breakfast that’s even better than waking up on Sunday morning and remembering it’s a 3-day weekend. 

Steel-cut oats make all the difference. Old fashioned oats, or rolled oats, are great for baking purposes, or as part of granola, but when it comes to oatmeal, steel-cut is the only way to go. Less processed, with more substantial texture, and more interesting flavor, steel-cut oats bring that extra “je ne sais quoi” to this breakfast staple. When cooked, the oats hold their shape, and provide some chew that distinguishes this oatmeal from old fashioned mush. Plus, with this overnight method, the active time is fast and simple.

Apple cinnamon is a classic oatmeal flavor, but this recipe elevates the breakfast to new heights. Big apple flavor from apple cider, shredded apple that melds into the oatmeal, and diced apple that brings delightful bursts of juice, makes every bite interesting. All amplified by traditional apple pie spices — and don’t forget the raisins and hazelnuts — for a proper festive, apple-centric indulgence. This apple oatmeal is bursting with flavor and texture. Begging the questions, how can such a decadent breakfast be so healthy?

The More You Know: Oats

I could recite the facts that oats are the seeds of the oat plant, Avena sativa. That the hull is removed to produce whole groats, which in turn can be steel-cut, rolled or ground. I could remind you that oats are a good source of fiber, protein, and B vitamins, with documented cholesterol-lowering properties. Or that oats are first thought to have been cultivated in China around 7000 BC, and first cooked in the form of porridge in ancient Greece. (Sorry, now you know.) But instead, I think I’ll highlight some more interesting oat facts…

Did you know?!

• Although oats do not contain gluten, they do contain a protein called avenin , which is so close in structure to gluten that it can trigger a reaction in about 8% of people who suffer from celiacs. 

• Oats are heat treated because they are high in healthy fats — one of the highest levels of all whole grains, at 5-9%. Heating the oats in a kiln neutralizes the release of an enzyme that causes the natural fats in oats to go rancid, thereby making oats shelf stable. 

• Last but not least, did you know that there is an annual World Porridge Making Championship held in Carrbridge, Scotland. Competitors are given 30 minutes to produce both a traditional porridge made with only oats, water and salt; and a specialty porridge, which can take any form as long as oats remain the primary ingredient. The winner takes home the golden spurtle. 

The Process

I picked up this overnight method for steel-cut oatmeal from Cook’s Illustrated years ago, and haven’t looked back since. By soaking the oats in boiling water overnight, the active time for making perfect steel-cut oatmeal is fast and simple. 

The night before:

The overnight process couldn’t be more simple. Put three cups of water in a pot. Turn up the heat and bring it to a boil. Now turn off the heat. Stir in 1 cup of oats and ½ teaspoon salt. Cover the pot. Drop the mic. Walk away. 

You just set yourself up for breakfast victory by planning one night ahead. Tomorrow-you is going to be SO happy!

The morning of:

Peel and core 1 apple, then shred on the large holes of a box grater. Add the shredded apple, milk, cider, brown sugar, and spices to the oats.

Bring the oats to a boil, stirring occasionally. Reduce the heat to maintain a gentle simmer, and cook stirring frequently. Simmer the oats until the oatmeal thickens and oats are tender, about 10 minutes. The oats should be slightly chewy, with a consistent texture throughout, and no firm or starchy center. 

Meanwhile, core and dice the second apple. There is no need to peel the apple, although you are welcome to if you prefer. When the oats are tender, stir in the diced apple and raisins. Continue to simmer the oats, stirring frequently, until the diced apple begins to soften, about 5 minutes. Remove the oatmeal from heat, and stir in the hazelnuts.

Adjust the consistency and sweetness to taste with additional brown sugar and milk. Serve your apple oatmeal with any combination of yogurt, cream, maple syrup, or fresh fruit. 

And there you have it, steel-cut oatmeal in 20 minutes, with a little help from past-you. 

What You’ll Need

Dutch Oven: Overnight oats are the perfect example of a recipe that benefits from a dutch oven. The high heat retention of the cast iron helps the oats to soak more thoroughly overnight, and reduce the cook time when finishing the oatmeal. I could easily sing the praises of the versatility of a dutch oven (and have in other posts). I highly recommend that every kitchen have one. 

Box Grater: It may be a simple tool that you just use for cheese 90% of the time, but nevertheless, every kitchen needs one. And for that 10% of the time that you need to grate apples, carrots, beets, or anything else you can dream up, you’ll be glad to have a sturdy box grater.  

Notes

Any variety of apple will work for this recipe. 

Any variety of milk will work for this recipe. The higher the fat content, the richer and creamier your oatmeal will be.

This recipe is very forgiving of substitutions. Feel free to use just milk or apple cider, vary the spices, substitute or omit the raisins or hazelnuts. Just don’t use rolled oats, the steel-cut oats are crucial. 

Suggested Recipes

• Apple Risotto
• Granola — Made-To-Order Recipe Series
• Crêpes — Made-To-Order Recipe Series