These Baked Steel Cut Oats are incredibly delicious! Made with maple glazed apples, flax seeds, sesame seeds, pumpkin seeds, warming spices, and maple syrup. Vegan and GF-adaptable! Just 15 minutes of hands-on time before baking in the oven! You may also like our Baked Oatmeal!
A simple delicious recipe for Baked Steal-Cut Oats with apples, flax seeds, sesame seeds,  pumpkin seeds, warming spices and maple syrup. Vegan and GF-adaptable! just 15 minutes of hands-on time before baking in the oven!
A warm and healthy breakfast, Baked Steel Cut Oats with Maple Glazed Apples will energize and satisfy you for hours. I love the texture of these nutty, chewy, steel-cut oats – toothsome and sprightly. Surprisingly, even my bacon and eggs-loving husband is smitten with this!
A simple delicious recipe for Baked Stee-cut Oats with apples, pumpkin seeds, flax seeds, spices and maple syrup. Vegan and easy! 

What are steel cut oats?

If unfamiliar, steel-cut oats are oats that, instead of being “rolled” and flattened like rolled oats, are whole oats that get chopped into 2-3 pieces with steel blades. They take more time to cook this way, but they have such a delicious chewy texture you won’t mind.

Are Steel Cut Oats Gluten Free?

Yes! Just an FYI–for those of you who are gluten-free, Bob’s Red Mill makes gluten-free Steel Cut Oats.
use steel cut oats that are gluten free if you wish!

Step-By-Step Instructions

Toast the steel-cut oats over medium heat, constantly stirring for 5 minutes to give them a nutty, toasty flavor.

Add the warming spices and let them toast for one minute… Enjoy the warm aroma.

toast the oats in the skillet fora nutty flavor

Add  the seeds:  flax seeds, sesame seeds and pumpkin seeds.

adding pumpkin seeds and spices
Slice 2-3 apples into ½-inch thick wedges and add along with the water, vanilla maple syrup and salt. For extra richness you could dot with a a little coconut oil ( butter or vegan butter) or leave it lean.
adding water and apples

Bake! Place in a 375 F oven and bake for 40 minutes. The apples will rise to the top and begin to caramelize. Brush with a little maple syrup ( or butter) and broil for 1 minute until perfectly golden.

A simple delicious recipe for Baked Stee-cut Oats with apples, pumpkin seeds, flax seeds, spices and maple syrup. Vegan and easy! 

Voila! Your Baked oats are done! With only 15 minutes of hands-on time, the oven does most of the work here!

A simple delicious recipe for Baked Stee-cut Oats with apples, pumpkin seeds, flax seeds, spices and maple syrup. Vegan and easy! 

To serve, you could add a little more maple syrup or a dollop of butter- like my husband Brian prefers.
I like my mine just like it is… light and lean.



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A simple delicious recipe for Baked Stee-cut Oats with apples, pumpkin seeds, flax seeds, spices and maple syrup. Vegan and easy! 

Baked Steel-Cut Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4-5 1x
  • Category: breakfast, vegan
  • Method: oven
  • Cuisine: American
  • Diet: Vegan


A simple delicious recipe for Baked Stee-cut Oats with apples, pumpkin seeds, flax seeds, spices and maple syrup. Vegan and easy!


Units Scale
  • 1 cup steel-cut oats
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 tablespoon toasted sesame seeds, optional
  • 1 tablespoon whole flax seeds , optional
  • 1/41/2 cup pumpkin seeds, or sub pecans or walnuts
  • 23 apples- cut into 1/2 inch thick wedges ( honey crisp, gala, pink lady)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla
  • 3 tablespoons real maple syrup, plus more for after
  • 3 1/2 cups boiling water
  • Serve with maple and butter (optional)


  1. Preheat oven to 375 F and Boil 3 ½ cups of water
  2. Toast steel-cut oats in a 10-inch cast-iron skillet over medium heat, stirring constantly. After 3 minutes add all the spices, and continue toasting for 1 minutes. Turn heat off.
  3. If baking in a casserole dish, transfer now, or bake it in the skillet. Add sesame, flax and pumpkin seeds salt, and vanilla and give a good stir.
  4. Add apples and pour the boiling water over top. Add the maple syrup, and give another stir and place in the hot oven, uncovered. ( See notes)
  5. Bake for 40 minutes. At this point, brush the apples with a little more maple syrup ( or use butter) and broil for just a minute to deepen the caramelization until it’s perfectly golden.
  6. Serve with maple syrup


For added richness, feel free to dot with a little butter, coconut oil, or vegan butter before baking.

Use a 10-inch skillet, or an 8x 10-inch baking dish.


  • Serving Size: 1 ½ cups
  • Calories: 292
  • Sugar: 18.7 g
  • Sodium: 167.8 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 48.4 g
  • Fiber: 7.9 g
  • Protein: 8.2 g
  • Cholesterol: 0 mg

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  1. This recipe is incredible. I woke up every morning excited to eat it. I premade for the week. Super tasty, great consistency and keeps well. I topped with yogurt. Not only yummy but kept me full. I added extra cardemom because that’s a fave for me.

    1. Oh shoot, sorry about that Josie. It is pretty “warm” with the spices, feel free to cut back the next time.

  2. This was a really delicious treat this morning. It was quite lovely to watch the snow fall outside and smell the apples and spice fill the house as it baked. I had some ginger infused honey in my fridge which also made a nice topping too. Thank you!!

  3. This was absolutely delicious! I want to make it for a group but someone doesn’t like maple syrup. What can I substitute?
    Thank you

    1. I guess you could use honey -maybe water it down a bit if very thick? maple adds such good flavor here!

      1. I made steel cut oats on the stove top and tried a bit of honey. While it certainly was sweet enough, I much prefer maple syrup. I am thinking of making an apple syrup.

    1. Yes, I would do everything up to adding the hot water. Store in the fridge.

  4. I wanted to print out this recipe but you didn’t show it in a printable format…only in text format.

    Can you please send it as a printable recipe?

  5. I made this recipe exactly with the exception of sesame seeds, as I run out of seeds. It was still heavenly. The cardamom really makes it special and it’s so fast and easy to put together. My only problem was stopping myself from devouring the whole thing. This one is a keeper! Can’t thank you enough.

  6. This delicious sounding recipe would make both my ‘oats every other morning’ for hubby happy and me too as an infrequent eater of cooked oats as breakfast option but sometimes my choice for lunch. We always have thick cut rolled oats in the pantry. Would this recipe work using those in place of steel cut oats and if so what recommendations might there be for modifying maybe liquid or cooking time or can I sub without concern for those elements? Thanks!

    1. Hi Michele, great question and I’m not sure. I would have to experiment. If you do try it, will you leave notes here and I’ll play with it to adjust recipe?

  7. Made it this cold Montreal morning and it was absolutely delicious. I served it with a dollop of Greek yogurt and a sprinkle of cinnamon. Definitely, a keeper. Thanks Sylvia.

  8. I made this today and the spices were overwhelming. I like spicy food, but this tastes like chutney, not oatmeal, to me. I think next time I’d go with 1/4 teaspoon of the cardamom and nutmeg. In spite of that, I found the recipe fun and creative and I’m certain I’ll continue to experiment with it.

  9. This has to be one of my favourite breakfast recipes ever, I love apples and oats and this is just a lovely combination.

  10. Geez, this a dessert in my book. To be able to eat it for breakfast and feel righteous that I was eating healthy—–a dream come true. It looks awesome.

  11. These baked oats look so delicious.. and what a perfect way to start the day with! I have never had something like this for breakfast before, so you can definitely consider I will be making the recipe. Pinned!

  12. What a gorgeous breakfast! I’m so happy it’s apple season. And it’s always maple syrup season with me…:-)

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