Steel-cut oats take longer to cook than rolled oats so to ensure this is still a quick and easy breakfast, the oats are soaked overnight. In the morning, you just stir in the remaining ingredients and cook for a few minutes – it’s only slightly more work than opening the packets. In this fall-inspired recipe, apple cider, grated apple, brown sugar and cinnamon are added. The oatmeal was warm, comforting and flavorful, though I will confess to adding just a bit of maple syrup for extra sweetness. I’m used to mushy oatmeal, so it took me a few bites to get accustomed to the slightly chewy texture of the steel-cut oats, but I was a fan. Best of all, this breakfast was hearty and kept me satisfied for hours!
By Tracey
Overnight Apple-Cinnamon Steel-Cut Oatmeal
from Cook’s Illustrated
(Note: The recipe halves nicely if you’re feeding fewer people.)
Ingredients:
- 3 cups water
- 1 cup steel-cut oats
- 1/2 teaspoon salt
- 1/2 cup apple cider
- 1/2 cup whole milk
- 1/2 cup peeled and grated apple (I used Gala, you want something with a little sweetness)
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnuts or pecans, toasted and chopped coarse
Directions:
Add the water to a large saucepan set over high heat. Bring to a boil, then remove from the heat and add the oats and salt. Stir to combine, then cover the pan and let stand overnight.
In the morning, add the cider, milk, apple, brown sugar and cinnamon to the pan and stir to combine. Set the pan over medium-high heat and bring the mixture to a boil. Turn the heat down to medium and cook, stirring occasionally, for 4-6 minutes – the oatmeal should have a pudding-like consistency and the oats should be soft, but still a little chewy. Remove the pan from the heat and set aside for 5 minutes. (The oatmeal will thicken as it cools – if you want to thin it, use a little boiling water.) Serve, garnished with the nuts. I also drizzled maple syrup over the top of mine.
Serves 4.
