Apple Oatmeal
Good oatmeal is hearty and comforting — hygge at its finest. Big apple flavor, steel-cut oats, and apple pie spices make every bite a festive apple-centric indulgence. And an overnight shortcut makes the recipe fast and simple.
Servings: 4
Ingredients
- 3 cups Water
- 1 cup Steel-Cut Oats
- ½ teaspoon Salt
- 2 small Apples
- ½ cup Whole Milk
- ½ cup Apple Cider
- ½ cup Brown Sugar
- ¼ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cloves
- ⅓ cup Raisins
- ⅓ cup roasted Hazelnuts, coarsely chopped
Instructions
- The night before, bring water to boil in a large dutch oven or other heavy bottomed pot. Remove from heat; stir in oats and salt; cover and let sit overnight.
- For 1 apple, core and dice; set aside. For 2nd apple, peel, core, and shred on large holes of a box grater. Add shredded apple, milk, cider, brown sugar, and spices to oats.
- Bring oat mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low. Maintain gentle simmer, stirring frequently, until mixture thickens and oats are tender yet chewy; about 10 minutes.
- Stir in diced apple and raisins. Continue simmering, stirring frequently, until apples begin to soften, about 5 minutes. Stir in hazelnuts. Adjust flavor and consistency to taste with brown sugar or milk. Serve, topped with yogurt, cream, maple syrup, or fresh fruit.
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.