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.
Prep Time:2 minutes
Cook Time:15 minutes
Total Time:17 minutes
Yield:2-3 servings 1x
1 cup steel cut oatmeal, soaked in water overnight
2 tsp virgin coconut oil
2 sweet apples (I used Ambrosia)
3/4 tsp cinnamon
3 pitted Medjool dates, finely chopped
1/4 tsp cardamom
Pinch of fine sea salt
2 cups unsweetened non-dairy milk
1 tsp pure vanilla extract
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.
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.