Shortcut Apple Steel Cut Oats + A Day of Eating Video

Ingredients

• 40 g (¼ cup)steel-cut oats
• a pinchsea salt
• a few shakes, or to tastecinnamon
• 415 ml (1¾ cups)water
• 1apple
• optional, to tastelemon juice
• 10 g (2 teaspoons), optionalcoconut sugar
• a splash, optionalplant milk of choice, for reheating
• to sprinkle on tophemp hearts or other nuts or seeds
• to garnishalmond butter

Instructions

1. 1

   Soak the oats

   The night before, combine the steel-cut oats, salt, cinnamon and water in a lidded pot. Bring to a boil over high heat, then immediately turn off the heat. Cover the pot and leave it on the hob until morning; the oats will cook and become creamy as they stand.

2. 2

   Prepare the apple

   The next morning, halve and core the apple. Grate one half and stir it into the oats, then slice or dice the other half for the topping. If you like, toss the apple pieces with a few squeezes of lemon juice and the coconut sugar.

3. 3

   Reheat and serve

   Warm the oats and grated apple over medium-high heat, stirring regularly. If the mixture seems too watery, cook it for about 5 minutes to thicken; for a creamier consistency, add a splash of plant milk or water as you reheat. Serve topped with the sliced apple, hemp hearts or other nuts or seeds, and almond butter.

What are steel-cut oats?

Steel-cut oats are oat groats chopped into small pieces, rather than rolled flat. They are popular in porridge traditions, including Irish porridge, and usually take longer to cook than rolled oats.

This shortcut uses a brief boil followed by an overnight rest. The oats soften in the covered pot, and grated apple stirred in at the end brings natural sweetness and a tender, fruity texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 1g protein, 15g carbs, 1g fat.

The oats provide most of the carbohydrates, with the apple adding further carbohydrates, sugars and fibre. Almond butter and any nuts or seeds contribute most of the fat and some protein; the amounts are not specified, so the nutrition estimate below excludes these toppings. For a more balanced plate, serve the porridge with a protein-rich plant-based accompaniment such as unsweetened soya yoghurt.

The overnight method

Boil briefly: bring the oats, water, salt and cinnamon just to a boil, then switch off the heat straight away. The covered resting time does the cooking, so keep the lid on overnight.

Use a lidded pot: it helps the oats retain heat while they stand. Follow the recipe’s instruction to leave the covered pot on the hob until morning.

Apple two ways

Grated apple: stirring half into the porridge distributes its flavour through the oats. It also softens during reheating.

Fresh topping: slice or dice the other half for a little contrast against the creamy oats. Lemon juice and coconut sugar are optional additions if you want a brighter, sweeter topping.

Getting the consistency right

Too loose: let the oats cook for about 5 minutes while you stir regularly; they should thicken as they heat.

Too thick: loosen the porridge with a splash of plant milk or water. Add it gradually so you can stop when the oats are as creamy as you like.

Toppings and serving

Crunch: hemp hearts, nuts or seeds give the soft porridge a contrasting finish. Add them just before serving to keep their texture.

Richness: almond butter makes a creamy, nutty garnish. Serve the oats warm, with the apple pieces on top.

Make-ahead timing

Start the oats the evening before breakfast so they have the night to stand. In the morning, grate in the apple and reheat the mixture over medium-high heat.

Keep stirring as the oats warm so they heat evenly and do not catch on the bottom of the pot. The recipe does not give a precise reheating time; use the consistency cues to guide you.

Recipe notes & tips

• Measure the water and oats before starting the overnight rest.
• Turn off the heat as soon as the mixture begins to boil.
• Keep the pot covered while the oats stand overnight.
• Stir regularly during reheating to warm the porridge evenly.
• Add plant milk or water a splash at a time to adjust the texture.
• Add the nuts or seeds just before serving for a crunchy topping.

Variations

• Pear topping: use sliced pear in place of the apple for a different fruity finish.
• Warm spices: add a little extra cinnamon to the oats if you prefer a more pronounced spice flavour.
• Seeded finish: use pumpkin or sunflower seeds instead of hemp hearts.
• Creamy topping: add a spoonful of plant-based yoghurt in place of the almond butter.
• Citrus apple: toss the topping with lemon juice and leave out the coconut sugar for a sharper finish.

Common mistakes to avoid

• Boiling for too long: switch off the heat as soon as the oats begin to boil, as the overnight rest finishes the cooking.
• Lifting the lid overnight: leave the pot covered so the oats can cook as they stand.
• Skipping the stir: stir regularly while reheating to help the oats warm evenly.
• Adding too much liquid: loosen the porridge with a small splash at a time, checking the consistency between additions.
• Mixing in crunchy toppings early: add the nuts or seeds when serving so they do not lose their crunch.

How to store

Refrigerate leftover oats in a covered container and use within 3 days. Reheat in a pan over medium heat, stirring regularly and adding a splash of water or plant milk to loosen them as needed.

Frequently asked questions