Overnight Cinnamon Apple Steel Cut Oatmeal is a comforting, easy breakfast made with steel cut oats, warm apple spices, and a caramelized apple topping. Topped with chopped pecans and a spoonful of yogurt, this bowl will keep you satisfied through the morning.
The cooler months call for warm breakfasts, and this overnight steel cut oatmeal fits the bill. Steel cut oats have a heartier, chewier texture than rolled oats and pair beautifully with classic fall flavors like cinnamon, nutmeg, and apples. Using a simple simmer-and-rest technique lets the oats soften overnight so mornings are faster and fuss-free. In the morning you finish the oats on the stove for a creamier, comforting bowl.
For the stovetop finish I stir in milk and spices, then cook the oats for just a few minutes until they reach the texture I like. I also caramelize diced apples with a touch of butter and sugar to spoon on top—like eating apple pie for breakfast. A dollop of plain whole-milk yogurt (or your preferred yogurt) adds creaminess and a bit of protein, while chopped pecans give crunch and contrast.
How to Make Steel Cut Oatmeal
The method is simple: bring oats and water to a brief simmer, let them sit covered overnight, then finish with milk and spices in the morning. This approach saves time while still delivering the chewy texture steel cut oats are known for. Below you’ll find the ingredient list, step-by-step instructions, and a few tips for variations and storage.
Ingredients
- 1 cup steel cut oats
- 3 cups water
- 1 cup milk (I used unsweetened vanilla almond milk)
- 2 tablespoons coconut sugar (or brown sugar, honey, or agave)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
For the apples and toppings
- 1 tablespoon butter
- 1 large Granny Smith apple, peeled and diced
- 2 teaspoons coconut sugar or brown sugar
- 1/2 teaspoon cinnamon
- Chopped pecans, for topping
- Yogurt, for topping
Instructions
- In a medium pot combine the steel cut oats and water. Bring to a boil, then let simmer for 1 minute.
- Remove the pot from heat, cover with a lid, and let the oats sit overnight at room temperature.
- The next morning, uncover the oats and add the milk, coconut sugar, cinnamon, nutmeg, salt, and cloves. Stir to combine.
- Place the pot over medium heat and cook, stirring occasionally, until the oats are warmed through and thickened to your liking—about 5–10 minutes.
- While the oats heat, prepare the apples. In a small saucepan melt the butter over medium heat. Add the diced apple, sugar, and cinnamon and cook 5–7 minutes until the apples are softened and slightly caramelized.
- Spoon the oatmeal into bowls and top with the warm apples, chopped pecans, and a dollop of yogurt. Serve immediately.
- Refrigerate any leftovers. These oats hold up well in the fridge and are a great make-ahead breakfast that won’t turn overly mushy like some cooked oats can.
Tips, Variations, and Storage
- If you prefer a creamier texture, use a little more milk or stir in a splash of cream at the end. Plant-based milks work well and add flavor—vanilla almond milk is especially nice with cinnamon and apple.
- Swap the Granny Smith for another firm apple variety if you like a sweeter topping; adjust the added sugar to taste.
- For extra protein, stir in a spoonful of nut butter or top with Greek yogurt instead of plain.
- To prepare larger batches, simply double the ingredients and store portions in the fridge for up to 4–5 days. Reheat gently on the stove with a splash of milk to restore creaminess.
- Try adding dried fruit, a drizzle of maple syrup, or toasted seeds for extra texture and flavor.
More oatmeal ideas — Overnight Pumpkin Oats, Cinnamon Apple Baked Oatmeal, Peanut Butter and Jelly Baked Oatmeal, Zucchini Bread Baked Oatmeal, Strawberry Rhubarb Baked Oatmeal.
This recipe was sponsored by Stonyfield and Bob’s Red Mill but all thoughts and the recipe are my own.
