Just an FYI–for those of you who are gluten free, Bob’s Red Mill makes gluten free Steel Cut Oats.
Toast the oats over medium heat stirring constantly for 5 minutes. Half way into it, add the spices and let them toast as well. Enjoy the warm aroma.
Add flax seeds.
Add toasted sesame seeds
Add pumpkin seeds
Put it all in the skillet….or transfer to a baking dish.
Then add hot water, maple syrup and the apples. 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.
Voila!
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To serve, you could add a little more maple or a dollop of butter- like Brian prefers.
I like my mine just like it is….light and lean.
- 1 C steel cut oats
- 1 teaspoon cardamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 Tablespoon toasted sesame seeds
- 1 Tablespoon whole flax seeds
- ¼ Cup pumpkin seeds
- 2-3 Apples- cut into ½ inch thick wedges
- ½ teaspoon kosher salt
- 3 Tablespoons real maple syrup, plus more for after
- 3 ½ Cups boiling water
- Serve with maple and butter (optional)
Instructions
Toast steel cut oats in a cast iron skillet over medium heat stirring constantly. After 3 minutes add spices, and continue toasting for 2 minutes. Turn heat off.
If baking in a casserole dish, transfer now, or bake it in the skillet. Add sesame, flax and pumpkin seeds and salt and give a good stir.
Add apples and pour the boiling water over top. Add the maple syrup, and give another stir and place in the hot oven, uncovered.
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.
For heartier appetites, serve with butter and maple syrup….or keep it lean.
Prep time: Cook time: Total time: Yield: 4
I made this today and just loved it. Thank you for sharing!
Thanks so much and so happy you liked it! 👏
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!
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?
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.
So glad you enjoyed it!
Made this twice now — love it! Especially the protein from the seeds.
Thanks Melissa! Glad you are enjoying it!
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.
Thanks for the feedback!
This has to be one of my favourite breakfast recipes ever, I love apples and oats and this is just a lovely combination.
I printed this out, and especially like the last step to “deepen the criminalization”….
Ha ha…..thanks…I fixed it!
Fascinating! I want to try this. MC
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.
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!
Whoooooaaaa yummy!! This sounds like the perfect way to begin the day!
looks perfect 🙂 what an amazing treat for breakfast!
have a nice sunday!
This looks ridiculously tasty!!
This looks incredible, it’s the very definition of a hearty breakfast 🙂
What a gorgeous breakfast! I’m so happy it’s apple season. And it’s always maple syrup season with me…:-)