Love steel cut oats but loathe the time it takes to make them? Well, then we have a recipe for you! This fiber-rich Apple Cinnamon Oats recipe is simple, delicious and made in one pot! That’s right, just an Instant Pot or slow-cooker gets the job done. You’ll be meal prepped for days and days, or have breakfast for the kids all week long!
Watch our video or follow our directions. It’s SO easy! The apples get tender and juicy as though you baked them in the oven.
Steel Cut Apple Cinnamon Oats Recipe Highlights
- Steel cut oats offer different health benefits than regular oats. That comes down to the processing. Steel cut oats contain protein, soluble, insoluble fiber and some vitamins and minerals. Steel cut oats are dense and chewy vs. soft and gloppy like regular or instant oats. Sharp steel blades cut them into thin slices, retaining more fiber and protein. Both types offer benefits, they’re just different.
- Steel cut oats contain 5 grams of fiber per quarter-cup dry, including 2 grams of insoluble fiber.
- Steel-cut oats contain a good amount of vegan protein. Providing 7 grams protein per 1/4 cup serving, the protein in steel-cut oats is complete. This means it contains trace amounts of all the essential amino acids. This is often difficult to achieve with vegan sources of protein.
- Apples provide fiber, vitamins and natural sweetness.
- Cinnamon is great for blood sugar control.
Check out some of our other favorite breakfast recipes using cinnamon
One Pot Steel Cut Apple Cinnamon OatsPrint Recipe
- Nonstick cooking spray
- 2 medium apples, diced
- 3 cups water
- 1 cup steel cut oats (not instant)
- 1 tablespoon coconut oil or ghee
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
- Stevia or Monk Fruit, to taste*
- Coat the bottom of an Instant Pot or crockpot with cooking spray.
- Add apples, water, oats, coconut oil, cinnamon and vanilla extract and stir to combine. Add in a bit of your preferred sweetener (6 mini scoops of concentrated stevia or ¼ cup Monk Fruit) and stir.
- Close the lid. If using an Instant Pot, set to manual and high for 13 minutes. When finished, unplug the Instant Pot and allow for slow release. Stir well, taste, and add additional sweetener, if desired. (In total, it takes a few minutes to get to temperature, then the cook time, and slow release takes another 10+ minutes).
- If using a crockpot, set to low for about 6 hours, or until oats are soft. Stir well, taste, and add additional sweetener, if desired. Be careful not to overcook, because the oats will get mushy.
*Everyone’s taste buds are different with sweetness, and it depends on the type used. It’s best to add just a bit before cooking, and adjust each bowl before serving.
If portioning out for the week, store in microwave-safe containers and leave room for water or nondairy milk. When reheating, add a few tablespoons of liquid, stir, and heat.
Feel free to sweeten with coconut sugar or honey. Add nutmeg, ginger, pumpkin pie spice or cloves, if desired.
Calories: 253 | Protein: 7g | Fat: 7g | Carbs: 42g | Fiber: 7g | Net Carbs: 35g