When Jon and I went to Portland, Oregon for Jon’s brother’s wedding a few years ago, we stayed at a hotel a few days that served steel-cut oatmeal for breakfast. They had all sorts of toppings you could add to it to customize it to your own liking. We were hooked. We had it every morning there for breakfast. I had never had oatmeal quite like it before and the taste was so much better than instant oatmeal.
My favorite kind of oatmeal is sweetened with brown sugar and cinnamon with crisp Granny Smith apples. A few pecans add a nice little crunch and protein. This is the inspiration for our Apple-Pecan Oatmeal. Perfect for a chili weekend morning.
Ingredients:
2 cups milk
2 cups water
1 cup steel-cut oats
¼ tsp salt
1 Granny Smith apple, peeled and diced
1 tsp lemon juice
½ cup brown sugar
2 tsp ground cinnamon
¼ cup pecans chopped
1 tbsp butter
Heat the milk and water on medium heat until it reaches a low boil. Stir occasionally so the milk doesn’t scald or form a skin.
Stir in the oats and salt. Stir and cook for 5 minutes.
While the oats are cooking, toss the diced apple with lemon juice. Chop the pecans.
The dogs are hoping I drop some apples for them…
Add the apples and pecans to the saucepot and stir to combine. Cook, uncovered, for 20-25 minutes or until the oats reach your desired consistency, stirring occasionally.
Combine the brown sugar and cinnamon, and stir to combine.
Add ¼ cup of the cinnamon and brown sugar mixture and butter to the oatmeal and stir until combined.
Serve the oatmeal in bowls, and use the remaining brown sugar and cinnamon mixture to sweeten to your liking.
This makes about 4-5 servings. If you have any leftover, store in an airtight container in the refrigerator for up to 2 days. You can reheat by adding a touch of milk to your helping and heating in the microwave.
Instructions without photos:
Ingredients:
2 cups milk
2 cups water
1 cup steel-cut oats
¼ tsp salt
1 Granny Smith apple, peeled and diced
1 tsp lemon juice
½ cup brown sugar
2 tsp ground cinnamon
¼ cup pecans chopped
1 tbsp butter
Heat the milk and water on medium heat until it reaches a low boil. Stir occasionally so the milk doesn’t scald or form a skin.
Stir in the oats and salt. Stir and cook for 5 minutes.
While the oats are cooking, toss the diced apple with lemon juice. Chop the pecans. Add the apples and pecans to the saucepot and stir to combine. Cook, uncovered, for 20-25 minutes or until the oats reach your desired consistency, stirring occasionally.
Combine the brown sugar and cinnamon, and stir to combine.
Add ¼ cup of the cinnamon and brown sugar mixture and butter to the oatmeal and stir until combined.
Serve the oatmeal in bowls, and use the remaining brown sugar and cinnamon mixture to sweeten to your liking.
This makes about 4-5 servings. If you have any leftover, store in an airtight container in the refrigerator for up to 2 days. You can reheat by adding a touch of milk to your helping and heating in the microwave.
