Apple Cinnamon Steel-Cut Oatmeal
Inspired by techniques from America's Test Kitchen.
Wholesome steel-cut oats enriched with fresh apple and juice, with the gentle warmth of cinnamon and the satisfying crunch of toasted walnuts.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- small frying pan (for toasting)
- box grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 329 kcal |
| Protein | 9.1 g |
| Carbohydrate | 45 g |
| of which sugars | 12.9 g |
| of which free sugars | 8.9 g |
| Fat | 13.7 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 0.78 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Overnight soak
- 720 ml water
- 175 g steel-cut oats
- 3 g fine sea salt or table salt about ½ tsp
Porridge
- 120 ml cloudy apple juice
- 120 ml whole milk
- 1 eating apple, peeled and coarsely grated (about 60 g)
- 25 g dark brown sugar
- ½ tsp ground cinnamon
To serve
- 60 g walnuts, toasted and chopped
- 1
Soak overnight. The night before, boil 720 ml water in a large saucepan, then take it off the heat and stir in 175 g steel-cut oats and ½ tsp salt; put the lid on and leave at room temperature until morning.
- 2
Prepare. The next morning, grate 1 peeled eating apple to get about 60 g.
- 3
Toast. Toast 60 g walnuts in a small dry pan 3-4 min, then chop and set aside.
- 4
Combine. Stir grated apple, 120 ml apple juice, 120 ml milk, 25 g dark brown sugar and ½ tsp cinnamon into the oats.
- 5
Cook. Bring to the boil over medium-high heat, then cook over medium 4-6 min, stirring now and then, until soft but chewy and like loose pudding.
- 6
Rest. Remove from heat, rest 5 min, then top each bowl with chopped walnuts.
Storage
Serve warm immediately; any leftover keeps chilled for 2 days and reheats gently with a splash of milk or juice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
