Overnight Cinnamon Apple Steel Cut Oatmeal is a delicious and easy way to eat steel cut oatmeal! Filled with apple spices and topped with caramelized apples, pecans, and a dollop of yogurt – this breakfast is guaranteed to keep you full until lunch!
Now that the weather is turning cooler and mornings call for sweatshirts and slippers instead of shorts and tanks, my breakfast game is definitely changing too. Instead of smoothies and cold overnight oats, I’m pouring myself a second (…third…) cup of coffee and cozying up with a big bowl of oats.
My go-to oatmeal recipe is with old fashioned oats, unsweetened vanilla almond milk, and a super ripe banana topped off with a big dollop of almond or peanut butter, but I was craving something different last week.
I’ve been playing around with steel cut oats lately and I love their chewier and more hearty texture compared to old fashioned oats. I decided to try my hand at The Kitchn’s techinique for overnight steel cut oats so I didn’t have to wait 20-30 minutes for them to cook. I mean, that’s just a little too long to wait for breakfast in the morning.
Here’s the deal: you add the steel cut oats and water to a pot and bring it to a simmer. Let it boil for one minute and then take it off the heat, put a lid on it, and go to bed. When you wake up in the morning and make your way to the kitchen, you first pour a cup of coffee, and then add some spices and milk to your pot, bring it up to heat, and cook it until you have your desired oatmeal consistency, about 5-10 minutes.
You could leave it at that and just sprinkle some nuts on top but I also sauteed some chopped apple in butter and cinnamon to put on top. It was like eating apple pie for breakfast.
Another thing I loved as I ate this all week long? Putting a big dollop of Stonyfield plain whole milk yogurt on top! Not only did it add some extra protein but also a little extra creaminess. So delish!
Looking for more oatmeal ideas? Check these out:
This recipe was sponsored by Stonyfield and Bob’s Red Mill but all thoughts and recipe are my own.