This apple cinnamon steel cut oatmeal recipe cooks in just fifteen minutes! The secret to quick-cooking steel cut oats is soaking them overnight and draining right before cooking. This recipe is such a cozy breakfast for autumn and winter mornings. It can even be made ahead of time, refrigerated, and then reheated at a moment’s notice.
Happy belated Halloween! I really wanted to get this post up early yesterday, but the day got away from me and here I am. Whether you celebrated the occasion by taking your kids out trick or treating; going to a Halloween party; or staying at home eating pumpkin spice brownies and watching every Halloween episode of The Office (that was me), I hope you are feeling well and cozy as we transition into the season of cold and darkness in this part of the world.
It’s a cold, blustery day here, as the first day of November often is. I’m looking forward to turning in early for a cozy Friday night at home. Hot chocolate and more episodes of The Office are in order, and perhaps an epsom salt bath, too!
Speaking of cozy, this apple cinnamon steel cut oatmeal recipe epitomizes that concept perfectly. It’s warming, comforting, and cooks in a mere 15 minutes thanks to an overnight soak. I first learned of this preparation method in Oh She Glows Everyday, and have been enjoying quick-cooking steel cut oats ever since. You simply soak steel cut oats in a bowl of water overnight, drain them in the morning, and proceed with your recipe. The overnight soak softens the oats so that they cook in half the time that they usually would!
For this apple cinnamon steel cut oatmeal recipe, you’ll start by cooking a finely chopped apple in a bit of virgin coconut oil. Next, you’ll add cinnamon and your soaked and drained steel cut oats, plus a few pitted Medjool dates to sweeten. Once the oats have toasted slightly, add a pinch of salt, cardamom, and non-dairy milk. Simmer over medium heat for about 12-15 minutes; finally, stir in a teaspoon of vanilla extract.
For toppings, I chose some more chopped apple, sunflower seed butter, and a touch more almond milk. Other possibilities for toppings include hemp hearts, chopped walnuts or pecans, yogurt, and maple coconut grain free granola!
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You can even prepare the steel cut oats ahead of time, portion them out, refrigerate, and reheat at a moment’s notice. Having a breakfast prepared in the fridge can make a world of difference on those rushed mornings!
I hope you love this apple steel cut oatmeal recipe. It’s warming, grounding, and nourishing- all the things that our bodies need at this time of the year. If you make this recipe, let me know: leave a comment and rating below, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram!
Enjoy!
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Apple Cinnamon Steel Cut Oatmeal
- Total Time: 17 minutes
- Yield: 2–3 servings 1x
Description
These apple cinnamon steel cut oats cook in just 15 minutes thanks to soaking the steel cut oats overnight. This is the perfect cozy, warming, and grounding breakfast for fall and winter, especially when it’s topped with nut or seed butter, hemp hearts, and yogurt.
Ingredients
- 1 cup steel cut oatmeal, soaked in water overnight
- 2 tsp virgin coconut oil
- 2 sweet apples (I used Ambrosia)
- ¾ tsp cinnamon
- 3 pitted Medjool dates, finely chopped
- ¼ tsp cardamom
- Pinch of fine sea salt
- 2 cups unsweetened non-dairy milk
- 1 tsp pure vanilla extract
Instructions
- Drain the soaked oats through a fine mesh sieve.
- Warm the coconut oil in a medium saucepan over medium heat. Meanwhile, finely chop one of the apples (I left the peel on, but you can peel it if you prefer). Add the chopped apple to the pot and cook, stirring occasionally, for 3 minutes. Add the cinnamon, chopped dates, cardamom, sea salt, and oats; stir to combine. Cook for 2 minutes more, until oats are lightly toasted.
- Add the non-dairy milk and simmer the oatmeal for about 10 minutes, or until the mixture has thickened substantially.
- Divide between 2 or 3 bowls. Chop the second apple and top each bowl with it, plus any other desired toppings, such as nut or seed butter, hemp, chopped walnuts or pecans, yogurt, additional non-dairy milk, and/or maple coconut grain free granola.
Notes
This recipe can be made ahead of time. Prepare the oatmeal as directed, then portion out into 3 glass containers. Reheat individual portions on the stovetop with a bit more almond milk.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Vegan
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Cedric says
Oh my, this makes my breakfast just perfect! I was getting bored with my regular oatmeal, and this recipe jazzes it up so fine! Thank you UpBeetKitchen!!
Allison says
Oh, Cedric. I’m so glad to have made your breakfast that much more enjoyable!