Baked Apple Pie Steel-Cut Oats

April 18, 2014

Ah, the humble steel-cut oat.  These little gems are chewy, slightly nutty, and in my opinion, much tastier than rolled oats.  The only inconvenience is that the steel-cut variety takes a bit of time to cook.  If you commit to cooking these oats, I highly recommend making multiple servings to re-heat for the next few days.  It will taste no different and your hungry breakfast appetite will thank you for some proper nutrition… put that Waffle Taco down!  Taco Bell… you should have stayed out of the breakfast game.  “A.M. Crunchwrap”? Really?  Just. Yuck.

Baked Apple Pie Steel Cut Oats from Simplified Feast 1

Steel-cut oats are pretty tasty without any flavor additions beyond the ordinary, but this time we’re going for the gold.  Apple pie gold, that is.  This dish has all the components of a good apple pie, but without much of the guilt.

Baked Apple Pie Steel Cut Oats from Simplified Feast 2

Diced apples, butter, milk, brown sugar, cinnamon, and nutmeg are quickly combined on the stove-top…

Baked Apple Pie Steel Cut Oats from Simplified Feast 3

…and then baked until the oats are fantastically tender and apples are browned.

Baked Apple Pie Steel Cut Oats from Simplified Feast 4

Top with a splash of cream and sprinkle of brown sugar and start your morning off on the right foot.  You’ll be glad you did.


Baked Apple Pie Steel-Cut Oats

Slightly adapted from’s “Baked Steel-Cut Oatmeal” 
Yield: 3-4 servings


2 c. boiling water

1 tbs. unsalted butter

1 c. steel-cut oats

1 1/2 c. skim milk

1 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg (optional)

2 small apples, cored, peeled and diced

1/4 c. brown sugar (not packed)

Pinch Kosher salt



Preheat oven to 375 degrees F.

Bring water to a boil in a pot, kettle, or microwave.  Add 1/4 c. more water to kettle than called for because some will evaporate while heating.

While water comes to a boil, melt butter in a medium pot over medium heat.  Once better has melted, add the oats to the pan.  Use a wooden spoon to toss the oats with the butter and toast, stirring occasionally, for about three minutes.

Pour 2 c. boiling water into the pot with the oats, stir.  Next, stir in the cinnamon, nutmeg, apples, salt, and milk.  Once combined, remove from heat and carefully pour the mixture into a lightly greased 8″ x 8″ glass or metal baking dish.  Place the dish in the preheated oven and bake for 1 hour.  Serve with cream, fresh apples, or the toppings of your choice.



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