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Back To School Battle Apple


Steel Cut Oatmeal with Maple Sautéed Apples Breakfast

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Rate this recipe 1.4/5 (29 Votes)


  • OATS:
  • 3 cups water
  • 1 cup whole milk
  • 1 tablespoon unsalted butter 1 cup steel-cut oats
  • 1⁄4 teaspoon table salt
  • 2 tablespoons (1⁄4 stick) unsalted butter
  • 3 large firm apples (about 11⁄2 pounds)
  • peeled
  • cored
  • cut into 1⁄2-inch-thick slices 1 tablespoon plus 1⁄2 cup pure maple syrup
  • 1⁄2 teaspoon ground cinnamon


servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1⁄2 to 2 minutes.

Step 2

Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with the spoon handle. Continue simmering, stirring occasionally with a wooden spoon handle, until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sautéed apples.

(Begin cooking apples when the oats have about 5 minutes cooking time remaining.)
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 6 minutes. Mix in the remaining 1⁄2 cup maple syrup and cinnamon; simmer until slightly reduced, about 2 minute.

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