After my last time making steel cut oats, (when I discovered I loved them so much) I was thinking of different flavor profiles to go with the next time. I decided on apple-cinnamon, mixing cooked apples into the oatmeal with fresh chopped apples on top. I made a double-batch so we could eat it for breakfast all week long, and I'm so glad I did. It was creamy and delicious, slightly sweet but also tart from the fresh apple. The cinnamon smells and tastes amazing, without overpowering the dish. Looking forward to making this again!
2 cups steel cut oats
1 T vegetable oil, or flavored oil such as hazelnut
1 cup coconut milk
1 cup milk
6 cups water
1 cinnamon stick
1/2 t salt
2 T honey
1 t vanilla
2 apples, peeled and diced
1 t ground cinnamon
1 T brown sugar
2 T waterground cinnamon and nutmeg for garnish
Toast the steel cut oats with the oil in a non-stick skillet for about 4-5 minutes.Heat both milks and the water in a medium-large sauce pan until boiling. Add the toasted oats, cinnamon stick, and salt. Stir and let simmer for 30 minutes.
Meanwhile, peel and dice your apples if you haven't done so already. Reserve one apple for topping. Combine the other chopped apple in a medium non-stick skillet with the ground cinnamon and sugar. Stir to combine, and add the 2 T water. Cover and cook for about 8-10 minutes. Take the lid off and allow remaining liquid to cook off.
When the oatmeal has thickened, add the cooked apple mixture, honey, and vanilla. Stir and taste for more salt. Top with fresh apples, cinnamon, and nutmeg.