A bowl of steel-cut oatmeal with apple, cinnamon, and raisins is a proper cold-morning breakfast, the sort that keeps you full past 10am without a lot of fuss or expensive ingredients. Steel-cut oats take longer than rolled oats, you say? They do, about half an hour of simmering here, and the chewier texture is worth it, because it holds up as you eat through the bowl instead of turning to paste halfway through.
Toasting the oats in a dry pan before they hit the water is an easy step, and it adds a nutty depth that plain oatmeal lacks. Chopped apple and brown sugar go in during the final 10 minutes, and the raisins go on top at the end. A quarter teaspoon of cinnamon is plenty for the whole bowl. It makes two portions and reheats well the next morning with a pour of water stirred in.
Toast the Steel-Cut Oats
Spray a medium saucepan with cooking spray and heat over medium. Add the half cup of steel-cut oats and toast for 2 to 3 minutes, stirring frequently, until they smell nutty. Remove the toasted oats from the pan and set aside. Toasting deepens the flavor of the oats before any liquid is added.
Simmer the Oats Until Thick
Bring 2 cups of water to a boil in the same saucepan. Stir in the toasted oats, reduce the heat to medium-low, and simmer gently for about 20 minutes, stirring occasionally, until the mixture thickens and the oats begin to soften.
Add the Apple, Cinnamon, and Raisins
Stir in the salt, ground cinnamon, chopped apple, and brown sugar. Continue simmering and adding the remaining half cup of water as needed for another 10 minutes until the oats are fully tender and the apple has softened. Remove from heat, let stand 5 minutes, and top each bowl with a tablespoon of raisins before serving.
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Slow Cooked Apple Cinnamon Oatmeal
- Total Time: 40 minutes
- Yield: Serves 2
Description
Steel-cut oats toasted in a pan, then simmered with chopped apple, cinnamon, and brown sugar and topped with raisins. Makes two bowls.
Ingredients
- 2.5 cups water, divided
- 1/2 cup steel-cut oats
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1 apple, peeled, cored and chopped
- 2 tablespoons raisins
- 1 tsp packed brown sugar
Instructions
- Spray a medium saucepan with cooking spray and heat to medium. Add oats and toast for 2-3 minutes until fragrant. Remove from pan.
- Bring 2 cups of water to a boil. Stir in the toasted oats. Reduce the heat to medium-low and simmer gently until thick, about 20 minutes.
- Stir in the salt, cinnamon, apple, and brown sugar. Continue to simmer, stirring occasionally and adding the additional water until the mixture is thick and oats are tender. This will take about 10 more minutes.
- Remove from the heat and let stand for 5 minutes before serving. Top with 1 tablespoon of raisins per bowl.
Notes
- Toast the oats for two to three minutes, until they smell nutty, and keep stirring so they color evenly.
- A firm apple like Granny Smith or Honeycrisp holds its shape through the ten-minute simmer, while McIntosh breaks down into a smoother porridge.
- Put the raisins on at the end, one tablespoon per bowl, so they stay plump.
- The oatmeal thickens as it stands, so stir in a splash of water when you reheat it.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 12
- Sodium: 290
- Fat: 1.5
- Carbohydrates: 36
- Fiber: 6
- Protein: 3
Frequently Asked Questions
Can I make this oatmeal the night before?
Steel-cut oats reheat well. Cook the full batch, cool it, and refrigerate it overnight. Add some water or milk when reheating on the stovetop to loosen the texture.
What type of apple works best?
A firm apple like Granny Smith or Honeycrisp holds its shape during the 10-minute simmer. Softer varieties like McIntosh will break down more, creating a smoother texture.
Can I skip the toasting step?
You can, but toasting the oats in a dry pan before simmering adds a noticeable nutty depth. It only takes a couple of minutes and is worth the extra step.
