Steel-Cut Oats with Applesauce, Maple Syrup & Pine Nuts

A cozy, grown-up take on apple cinnamon oatmeal—steel-cut oats with applesauce, maple syrup, and toasted pine nuts. Comfort in a bowl, ready in 10 minutes with an overnight soak.

Lou LaMedica

May 16, 2025

Vegetarian Breakfast

TABLE OF CONTENTS

Steel-Cut Oats with Applesauce, Maple Syrup & Pine Nuts

Why I Love This

Ingredients

Overnight Soak Method

To Finish

Steel-Cut Oats with Applesauce, Maple Syrup & Pine Nuts

Serves: 2 | Time: 10 minutes (with overnight soak)

Why I Love This

When I was a kid, I used to eat Quaker Instant Apple Cinnamon Oatmeal at 5:45 in the morning—every school day, like clockwork. It was usually dark out, cold, and way too early to be awake, but that little paper packet of sweet, mushy oats got me to the bus on time.

This is the grown-up version of that memory. Slow-cooked steel-cut oats, creamy from an overnight soak. Real applesauce stirred in for body and warmth. Maple syrup folded through, a drizzle of whole milk on top, and toasted pine nuts for a buttery crunch.

It’s still comfort in a bowl—but better in every way.

Because now, I don’t just eat to get through the day. I eat to remember where I started, and how far I’ve come.

Ingredients

1/2 cup steel-cut oats

2 cups water

Pinch of salt

2 tbsp raisins

2 tbsp chopped dried apples

1/2–3/4 cup unsweetened applesauce

1/2 tsp ground cinnamon

Maple syrup, to taste

1–2 tbsp toasted pine nuts

2 capfuls whole milk (for garnish)

Overnight Soak Method

The night before, combine oats and water in a small saucepan. Cover and let sit at room temp overnight.

In the morning, add the soaked oats, a pinch of salt, raisins, and chopped dried apples to a small sauce pan. Cook for 5–10 minutes, stirring occasionally, until tender but still pleasantly chewy.