Apple Cinnamon Steel Cut Oatmeal

Apple Cinnamon Steel Cut Oatmeal

I hope that everyone had a wonderful Halloween. I can never remember exactly how many trick-or-treaters we had the previous year so I always have so much candy leftover. Now, I will have an excuse to try some of these fun Halloween candy inspired treats.

I’m glad that the weekend is almost here. I have a long list of things to do this weekend, and with the extra hour I am hoping that I will be extra productive. But we will see about that.

If you are looking to start the weekend off right then you need to make this Apple Cinnamon Steel Cut Oatmeal. It is wholesome, sweet, and a seasonal favorite. The apple cider really enhances the apple flavor. ย You can make this as sweet as you want, by adding more maple syrup or brown sugar. It can also be made vegan by using a butter substitute. And you can top it off with your favorite nuts. I use a handful of pecans because I love the extra crunch. With the oatmeal, apples and nut topping, this oatmeal is very filling. You know that you have started the day off right, when you’ve had a big bowl of this Apple Cinnamon Steel Cut Oatmeal.


Apple Cinnamon Steel Cut Oatmeal 3

Apple Cinnamon Steel Cut Oatmeal 2

Yields 4 servings

Apple Cinnamon Steel Cut Oatmeal
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  • 1 tbsp. butter
  • 1 cup steel cut oatmeal
  • 1 1/4 tsp. cinnamon
  • pinch of nutmeg
  • 1/4 tsp. kosher salt
  • 3 1/2 cups hot water
  • 1/2 cup apple cider
  • 2 medium apples, chopped (I use Gala or Fuji)
  • 1/4 cup pure maple syrup
  • 1/4 cup chopped pecans for garnish; if desired


  1. In a medium saucepan over medium heat, heat butter until melted. Add steel cut oats and stir for 2 minutes to toast.
  2. Stir in cinnamon, nutmeg and salt.
  3. Add hot water and apple cider and stir, bringing to a boil. Cover and turn heat down to low; cook oats for 20 minutes.
  4. Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 15 minutes, or until oats thicken to your desired texture.
  5. Serve immediately and garnish with pecans, if desired.

Source: adapted from My Baking Addiction