I love steel cut oatmeal, but I must confess that I typically consume oatmeal of the Maple and Brown Sugar packet variety. These tend to be a quick on the go breakfast that I can make and eat right at my desk. However, on the weekends I love whipping up a batch of delicious, nutty steel cut oatmeal.
Making your own steel cut oatmeal allows you to customize your flavor combinations, which are endless, and control the amount of sugar you use. Last Sunday, I made a delicious batch of Apple Cinnamon Steel Cut Oats with pure maple syrup. These oats really hit the spot on a crisp, fall morning.
I served up the Apple Cinnamon Steel Cut Oatmeal in hollowed out apples, although this step is definitely not necessary, it certainly is fun, adorable and the perfect use for the abundance of fresh picked apples I have on hand. I adorned mine with a few chopped walnuts and a drizzle of pure maple syrup. This recipe makes about four servings, which is great because I was able to store the rest in portioned containers and eat them for breakfast for the following two days.
Now I’m going to keep it real here for a second. I loved these, the texture and flavor was perfect for me, but Brian hated them. I think he was expecting the texture and flavor of his packaged variety and these are pretty much the complete opposite. Take his review with a grain of salt because he’s not so much a fan of healthy eats. I thought they were fab and I hope you do to! Have a great weekend!
September 25th, 2010
Apple Cinnamon Steel Cut Oats
with maple syrup
1 tablespoon butter
1 cup steel cut oatmeal
4 cups hot water
1 1/4 teaspoon cinnamon
1 pinch nutmeg
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1 cup chopped apple (I used honey crisp)
1/4 cup pure maple syrup
1/4 cup chopped walnuts for garnish; if desired
1/4 cup chopped apples for garnish; if desired
1. Heat butter in a medium sauce pan over medium heat until melted. Add in the steel cut oats and toast until fragrant, about 2 minutes.
2. Stir in cinnamon, nutmeg, cardamom and salt.
3. Add hot water, stir and bring to a boil. Cover and turn heat down to low; allow the oats to cook for 20 minutes.
4. Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture.
5. Serve in a bowl or hollowed out apple and garnish with walnuts, fresh chopped apples and a drizzle of maple syrup.