I have always been an oatmeal fanatic. For as long as I can remember, it has been my breakfast of choice. And I certainly don’t discriminate--overnight oats, baked oatmeal, even savory oatmeal. I’ll eat it all--and quite happily! But my absolute favorite? Steel-cut oats. With their perfectly creamy and yet still slightly chewy texture, I can never get enough. Especially during cooler weather.
So it should come as no surprise that this apple ginger steel-cut oatmeal has become a staple at our house this fall. It’s warm, it’s comforting, it’s healthy. Between the creamy gingery base and the tender caramelized apples, it’s the perfect way to start the day!
As written, the oatmeal is slightly sweet. But you can drizzle on extra maple syrup at the very end if you want to sweeten it up. The same goes with the ground ginger. While the flavor is definitely there, it’s not over the top. So you can absolutely up the amount to give it even more spice!
One of the best parts about steel-cut oatmeal is that it reheats beautifully. Let the oatmeal cool completely and then store in an airtight container in the fridge. You can either store the oatmeal and apples in separate containers, or just go ahead and swirl the apples right into the oat base. Reheat servings throughout the week, adding in a splash or so more milk if needed to get it back to a nice and creamy consistency.
One final note--I picked up the tip to toast the oats before adding to the simmering liquid from America’s Test Kitchen many many years ago. I think this makes a difference in taste (it boosts the flavor), but you could certainly skip this step if desired.
For the oatmeal:
For the oatmeal:
- Add the water and milk to a medium saucepan and bring to a simmer. Meanwhile, add the oil to a medium skillet set over medium heat. When hot, add in the oats and cook for about 2 minutes, stirring frequently, until toasted and fragrant.
- Stir the toasted oats into the simmering liquid. Reduce the heat and simmer gently for about 25 to 30 minutes, stirring occasionally (making sure to scrape the sides and bottom of the pan), until the mixture is thick and creamy. Remove from the heat and stir in the maple syrup, salt, vanilla and ground ginger. Let stand for at least 5 minutes.
For the apples:
- While the oatmeal is cooking, set the same skillet you used for the oats back over medium heat (wipe it out first). Add in the oil. When hot, add in the apples, sugar and cinnamon. Cook for about 15 minutes, stirring occasionally and reducing the heat as needed, under tender and caramelized.
- To serve, spoon some of the oatmeal into a bowl and top with the apples. Serve with additional milk and/or maple syrup, as desired.