📝 About This Recipe
This isn't just a bowl of oatmeal; it is a warm, comforting hug in a bowl that celebrates the timeless marriage of crisp apples and aromatic cinnamon. By slow-simmering steel-cut and rolled oats in a blend of creamy almond milk and water, we achieve a velvety texture that contrasts beautifully with buttery, caramelized apple chunks. It is a wholesome, fiber-rich breakfast that transforms a humble grain into a gourmet morning ritual.
🥗 Ingredients
The Oat Base
- 1 cup Old-fashioned rolled oats (certified gluten-free if necessary)
- 1/4 cup Steel-cut oats (adds a delightful chewy texture)
- 2 cups Unsweetened almond milk (or any milk of choice)
- 1.5 cups Water (filtered)
- 1/4 teaspoon Kosher salt (essential to balance the sweetness)
- 1 teaspoon Pure vanilla extract (added at the end for maximum aroma)
Cinnamon Sautéed Apples
- 2 medium Honeycrisp or Granny Smith apples (peeled and diced into 1/2-inch cubes)
- 1 tablespoon Unsalted butter (can substitute with coconut oil for vegan)
- 1.5 teaspoons Ground cinnamon (high-quality Ceylon cinnamon is best)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 2 tablespoons Maple syrup (Grade A dark for deep flavor)
- 1 teaspoon Lemon juice (to brighten the fruit flavors)
Garnish & Crunch
- 1/4 cup Toasted walnuts (roughly chopped)
- 1 tablespoon Hemp seeds (for a nutritional boost)
- 1 drizzle Extra maple syrup (to taste)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, toast the rolled oats and steel-cut oats over medium heat for 3-4 minutes, stirring frequently, until they smell nutty and look slightly golden.
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2
Carefully pour in the almond milk, water, and salt. Be cautious as the liquid may steam up rapidly when hitting the hot pan.
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3
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered, stirring occasionally to prevent sticking.
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4
While the oats simmer, heat the butter in a separate small skillet over medium heat.
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5
Add the diced apples to the skillet and sauté for 5-7 minutes until they begin to soften but still hold their shape.
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6
Stir the cinnamon, nutmeg, and maple syrup into the apples. Cook for another 2 minutes until the syrup bubbles and creates a glossy glaze over the fruit.
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7
Remove the apples from heat and stir in the lemon juice. Set aside.
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8
Check your porridge. After about 15-18 minutes of simmering, the oats should be creamy and the steel-cut grains tender with a slight bite.
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9
Fold half of the sautéed apple mixture directly into the porridge to infuse the entire pot with cinnamon-apple flavor.
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10
Stir in the vanilla extract and remove the saucepan from the heat.
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11
Cover the pot with a lid and let it rest for 2 minutes; this 'sets' the porridge for the perfect consistency.
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12
Divide the porridge into deep bowls. Top with the remaining sautéed apples, toasted walnuts, and a sprinkle of hemp seeds.
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13
Finish with a final drizzle of maple syrup and a pinch of cinnamon if desired. Serve immediately while steaming hot.
💡 Chef's Tips
Toasting the dry oats before adding liquid is a secret chef's technique that adds a complex, popcorn-like aroma. If the porridge becomes too thick, whisk in a splash of extra milk at the end to loosen it up. Use a mix of apple varieties (like one tart and one sweet) to create a more sophisticated flavor profile. Avoid over-stirring the oats if you prefer a distinct grain texture; stir just enough to ensure they don't burn on the bottom. For a vegan version, simply use coconut oil or a vegan butter alternative for the apples.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to cut through the sweetness. Serve alongside a small bowl of Greek yogurt for added protein and a tangy contrast. A side of crispy turkey bacon provides a savory element that complements the maple notes. For a brunch setting, serve with a glass of chilled sparkling apple cider.