Equipment
Ingredients
Main
- 350 g steel-cut oats
- 475 ml apple cider
- 475 ml milk
- 2 g fine sea salt
- 2 g ground cinnamon, ground
- 1 g ground nutmeg, ground
- heavy cream, optional
- butter, optional
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 495 kcal
- Protein
- 15 g
- Carbohydrates
- 81 g
- Fat
- 13 g
- Fiber
- 11 g
- Sugar
- 11 g
- Sodium
- 247 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 23 mg
- Potassium
- 313 mg
- Calcium
- 163 mg
- Iron
- 1.6 mg
- Magnesium
- 13 mg
- Phosphorus
- 105 mg
- Zinc
- 0.5 mg
- Vitamin A
- 94 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.7 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 109 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Spread the steel-cut oats in a single, even layer on a rimmed baking sheet.
Toast the oats in the preheated oven for 15 minutes, stirring the oats halfway through to ensure even toasting. They should become lightly golden and fragrant.
In a medium saucepan, combine the toasted oats, apple cider, milk, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat.
Reduce the heat to low, and cook, stirring occasionally to prevent sticking, until the oats are tender but still have some bite, about 25-30 minutes.
Remove from heat and taste, adding more salt if needed. Serve hot, with a dollop of cream and a knob of butter if desired.
Chef's Notes
- For extra flavor, use a high-quality apple cider.
- Adjust the amount of cinnamon and nutmeg to your taste preferences.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat on the stovetop over medium heat, adding a splash of milk or water if needed. Alternatively, reheat in the microwave in 30-second intervals, stirring in between.
Troubleshooting
Oatmeal is too thick and has absorbed all the liquid.
Cause:
Fix: Add more milk or water, a little at a time, until the desired consistency is reached. Stir well and heat through.
Prevention:
Oatmeal is watery.
Cause:
Fix: Continue to simmer the oatmeal over low heat, stirring occasionally, until the liquid is absorbed and the oats have reached the correct consistency.
Prevention:
Cultural Context
Oatmeal is a traditional breakfast food, and the combination of toasted oats, apple cider, and spices, offers a lovely fall inspired breakfast. It's warm, comforting, and perfect for a chilly morning. Steel-cut oats are a hearty, whole-grain option.
