Cinnamon Chip French Toast
Thick slices of cinnamon chip bread soaked in vanilla custard, browned in Kerrygold butter, and drenched in maple syrup — the kind of breakfast that makes a slow Sunday feel just right.
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.
To Finish
- Stir in the applesauce, cinnamon, and maple syrup to taste.
- Spoon into bowls, drizzle with a bit of whole milk, and scatter toasted pine nuts on top. Eat immediately while it's hot and cozy.
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