Get your morning started with this dessert inspired Apple Crisp Steel-Cut Oatmeal! It tastes just like warm apple crisp and is perfect for a chilly fall morning!
This recipe and photos have been updated since their original post on 9/26/2016
Nothing says fall breakfast like a big bowl of oatmeal. What would make it even better? Adding apples or better yet an apple topping that reminds you of apple crisp. That’s exactly what I did with this apple crisp steel cut oatmeal.
When you take that first bite you’ll immediately be reminded of taking a bite of warm apple crisp right out of the oven. The apples are sweet and full of cinnamon flavor and the oatmeal is perfectly spiced.
Since this is breakfast and not dessert, (although it could be) the crumble topping is actually granola. Granola was the perfect alternative because you still get the clusters and crunch like you would on an apple crisp.
Ingredients For Apple Crisp Steel Cut Oatmeal
- steel-cut oats
- ground cinnamon, nutmeg, ginger, allspice
- maple syrup
- vanilla extract
- butter or coconut oil
How To Make Apple Crisp Steel-Cut Oatmeal
Start by cooking the steel-cut oats since they take the longest. In a saucepan combine the oats, milk, water, spices and salt. Stir everything together and bring the mixture to a boil.
Once boiling lower the heat so that the oats are simmering. You’ll want to stir the oats several times during the cooking process so that they don’t stick to the bottom of the pan. For the creamiest consistency I recommend cooking the oats for 30 minutes. If you want them to be a bit runnier and less soft, go for 25 minutes.
While the oats are cooking make the apple topping. In a small skillet over medium heat, melt the butter or add melted coconut oil. To that, add the diced apple, cinnamon, and a pinch of salt.
Sauté the apples until they’re soft, about 5-7 minutes, and then add in the maple syrup. Cook for another minute and then remove them from the heat. Cover the apples with a lid or piece of foil so they stay warm.
Once the oatmeal are cooked, stir in the maple syrup and vanilla, then scoop some into a bowl and top with the cinnamon apples, granola, and chopped pecans. This recipe makes 4 servings.
What’s The Difference Between Steel-Cut Oats And Rolled Oats
Steel-cut oats may also be called Irish or Scottish oats. Rather than rolling the oats as they do with old fashioned oats, the whole oat groat is chopped into several pieces. The result when cooked is a chewier texture.
Steel-cut oats take quite a bit longer to cook due to the fact that they aren’t rolled out. Steel-cut oats take approximately 30 minutes to cook versus rolled (old fashioned) oats, which take about 5 minutes to cook.
Frequently Asked Questions
Yes. Steel cut oatmeal can be made up to a week ahead of time and stored in the refrigerator to be eaten throughout the week.
You can use any type of granola you like best. I like to keep it simple and use one that is flavored with cinnamon and similar warm spices. For this particular recipe I used Purely Elizabeth granola in the original flavor. I like the big clusters in this brand and it isn’t overly sweet. If you want to make your own, this pumpkin pie granola or chai spiced granola would be good options.
Yes. Once the oatmeal is cooked, let it cool completely. You can put it all in one large container or in single serving individual containers. The oatmeal can be frozen for up to 3 months.
Not really. Both are whole grains, low in fat, cholesterol-free and have a good amount of fiber. One serving contains nearly an identical amount of calories and protein.
More Oatmeal Recipes
- Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze
- Pumpkin Apple Baked Oatmeal
- Dirty Chai Oatmeal
- Cranberry Maple Pecan Baked Oatmeal
- Cinnamon Maple Oatmeal Baked Pears
Apple Crisp Steel Cut Oatmeal
- 2 1/2 cups water
- 1 cup milk of choice
- 1 cup uncooked steel cut oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Apple Crisp Topping
- 1 tablespoon unsalted butter or melted coconut oil
- 2 apples, peeled, cored and diced
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon maple syrup
- 1/2 cup granola
- 1/4 cup toasted pecans, chopped (optional)
- In a saucepan combine the water, milk, oats, spices and salt. Stir together and bring it to a boil. Once boiling lower the heat and let the oats simmer for 25-30 minutes. 30 minutes yields a creamier consistency. If the oats get too thick add in a tablespoon of water at a time to loosen them up.
- While the oats are cooking melt the butter in a skillet over medium heat. Add the apples, cinnamon and a pinch of salt to the skillet. Sauté the apples until they're soft, but not mushy, about 7-8 minutes. Stir in the maple syrup and cook another minute. Remove from the heat and keep warm until the oatmeal is ready.
- Once the oatmeal is your desired consistency, turn off the heat and stir in the maple syrup and vanilla extract. Divide the oatmeal into 4 servings and top with the apples, granola, and pecans.
Amount Per Serving: Calories: 377Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 174mgCarbohydrates: 65gFiber: 8gSugar: 28gProtein: 10g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
This looks fabulous. Can’t wait to make it in the morning. We don’t get the brand of oatmeal in our area so hard to make the recipe when there is no quantity listed.
I’m sorry that you don’t have the Pacific Foods oatmeal at your stores. If you can’t find it I would sub in 1/2 cup uncooked steel-cut oats and cook them with whatever method you prefer. I hope you enjoy the oatmeal!
Jessica @ A Kitchen Addiction says
Apple crisp is a favorite around here, so I know it’d be a hit! I need to try this oatmeal soon!
Now I am so pumped for breakfast!! :D
Taylor Kiser says
Love this fall inspired oatmeal! Looks like a perfect way to start my day!
Rachel @ Baked by Rachel says
This needs to be my breakfast from here on out. It looks amazing!!
Thanks Rachel! I know I’ll be making it quite a bit this fall!