What are steel cut oats?
Are Steel Cut Oats Gluten Free?
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.
Add the seeds: flax seeds, sesame seeds and pumpkin seeds.
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.
Voila! Your Baked oats are done! With only 15 minutes of hands-on time, the oven does most of the work here!
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.
xoxo
Other recipes you may like:
- Vegan Carrot Cake Oatmeal
- Baked Oatmeal with Pears and Walnuts
- How to Make Muesli!
- Instant Pot Steel Cut Oats with Pumpkin and Walnuts
- Overnight Oats
- The BEST Vegan Breakfast Cookies
- Rhubarb Oat Muffins
- Baked Apples with Maple Syrup and Spiced Nut Filling
- Breakfast Bowls
Baked Steel-Cut Oats
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4-5
- Category: breakfast, vegan
- Method: oven
- Cuisine: American
- Diet: Vegan
Description
A simple delicious recipe for Baked Stee-cut Oats with apples, pumpkin seeds, flax seeds, spices and maple syrup. Vegan and easy!
Ingredients
- 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
- 1/4–1/2 cup pumpkin seeds, or sub pecans or walnuts
- 2–3 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)
Instructions
- Preheat oven to 375 F and Boil 3 ½ cups of water
- 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.
- 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.
- 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)
- 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.
- Serve with maple syrup
Notes
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.
Nutrition
- 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
Looking forward to making this for my family, but don’t have the right size pan. What would be better, a 12″ cast iron skillet or an 8 x 8 square glass baking dish? Thanks so much!
Hi Liz, use an 8×8 square. I think the 12″ inch may be too big!
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.
Wonderful Deanna, yes to more cardamom- one of my favorites too!
This came out too spicy for us too.
Oh shoot, sorry about that Josie. It is pretty “warm” with the spices, feel free to cut back the next time.
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!!
Love that visual, sounds cozy! Glad you enjoyed.
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
Denise
I guess you could use honey -maybe water it down a bit if very thick? maple adds such good flavor here!
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.
That sounds nice- and maybe add some vanilla?
Can this dish be pre-mixed ahead of time?
Yes, I would do everything up to adding the hot water. Store in the fridge.
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?
Oh no- sorry about that Sheila, it is there now!
I’m dying to make this! What size skillet did you use?
Hi Stephanie- a 9 or 10-inch skillet will work great here!
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.
GLad you enjoyed this!
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!
Ha ha…..thanks…I fixed it!
This has to be one of my favourite breakfast recipes ever, I love apples and oats and this is just a lovely combination.
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…:-)