Cookie and Kate: Apple Steel-Cut Oatmeal

By Cookie and Kate

Sometimes the simplest recipes are the best, and this oatmeal is one of them. I’m on a seasonally-appropriate apple kick, you see. When I was trying an applesauce filling for last week’s apple tart, I wondered if I could cook homemade applesauce and steel-cut oats in the same pot at the same time.

Their cooking methods and timing are similar, so why not? That was a very good question, and the result was so delicious that I wondered why I hadn’t thought of it before.

Why didn’t I think to cook apples in my oatmeal before I added orange zest and a swirl of cranberry sauce? Or carrots?

You really think I would have come up with the concept when I featured my maple cinnamon applesauce on steel-cut oatmeal nearly four years ago. Head smack.

We finally have apple steel-cut oats on the blog today and I believe they’re worth the wait. First, you’ll toast the oats to enhance their flavor (in a little butter, if you want to make them really luscious). Then, add apples (I didn’t peel mine, since the skins get super soft during cooking), water and a pinch of salt. Cook until the mixture is ultra creamy and the apples are so tender that they almost disappear into the oats.

It’s nearly perfect after a 5-minute rest, but I liked mine even more after I added a little maple syrup and a swirl of almond butter. Pecans are great, too. I almost always add cinnamon to apple/oat combos, but I preferred the clean taste of sweet fall apples this time around.

What fall recipes do you guys want to see next? I’m working on a savory recipe for later this week, but here are more apple recipes if you’re on an apple kick like me.

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Meet my favorite fall breakfast! Apples and steel-cut oats cook together in the same pot until they are creamy, delicious perfection. It’s a hearty, healthy and delicious fall breakfast that reheats well for busy weekday mornings. Recipe yields 4 servings.


  • 1 tablespoon butter (optional)
  • 1 cup steel-cut oats (certified gluten-free if necessary)
  • 3 medium-to-large apples (I used 2 Granny Smiths and 1 Honeycrisp), cored and sliced into 1-to-2″ chunks
  • 4 cups water
  • Pinch of salt
  • Maple syrup or honey, to taste (optional)
  • Optional toppings: swirl of nut butter (pecan butter, almond butter or peanut butter), toasted pecans or pepitas, chopped fresh apples, dried cranberries, drizzle of additional maple syrup or honey, light sprinkle of ground cinnamon…

For full recipe and instructions go to Cookies and Kate.


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