Apple Steel-Cut Oats

A refreshing twist on wintery oatmeal: You lightly toast the steel-cut oats before adding fresh apples into the mixture. Cinnamon and brown sugar, plus the protein of Greek yogurt for serving, makes for a well-rounded and satisfying breakfast.

Cook time: 45 minutes
Total time: 45 minutes


  • 4 crisp apples, such as Fuji, Gala, Jazz or Pink Lady, divided
  • 1 cup steel-cut oats 
  • 4 cups water 
  • ½ teaspoon ground cinnamon 
  • ¼ teaspoon salt 
  • ½ cup nonfat plain Greek yogurt 
  • 1 tablespoon packed brown sugar


  1. Shred 2 apples using the large holes of a box grater, leaving the core behind.
  2. Heat a large saucepan over medium-high heat. Add oats and cook, stirring, until lightly toasted, about 2 minutes.
  3. Add water and the shredded apples; bring to a boil.
  4. Reduce heat to maintain a simmer and cook, stirring frequently, for 10 minutes. 
  5. Meanwhile, chop the remaining 2 apples. 
  6. After the oats have cooked for 10 minutes, stir in the chopped apples, cinnamon and salt.
  7. Continue cooking, stirring occasionally, until the apples are tender and the oatmeal is quite thick, 15–20 minutes more.
  8. Top with yogurt and brown sugar to serve. 

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