This breakfast is just sweet enough to feel like a decadent treat, but nutritious enough to give you lasting energy to conquer your day. Warming and filling, a single batch can be portioned out to make breakfast for the whole week.
Total cook time: 45 minutes
Active prep time: 10 minutes
Yield: About 12 cups
- 4 tablespoons unsalted butter
- 2 cups steel-cut oats
- 1/2 cup amaranth
- 3 cinnamon sticks
- 1/2 teaspoon coarse kosher salt
- 2 gala/jonathan/jonagold apples cored and diced (about 2–3 cups)
- 3 Tablespoons light brown sugar, packed
- 3 Tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Enameled cast iron Dutch or French oven
- Wooden spatula
- Melt 3 Tablespoons of unsalted butter over medium heat in a 3-quart pot.
- Add oats and amaranth and stir to coat in the butter.
- Add cinnamon sticks and keep cooking for a minute or so while stirring.
- Add 5 cups of water and stir, making certain to scrape any bits off the bottom.
- Turn up the heat to medium-high, and bring the mixture to a boil.
- Turn the heat down to low, put the lid on and allow to simmer for 25 minutes. Stir and scrape any stuck bits off the bottom every once in a while.
- Add remaining ingredients and stir well to incorporate. If oats are sticking to the bottom or mixture is too thick, add a little more water.
- Continue to cook on low another 10 minutes, uncovered, stirring occasionally.
- Serve with butter, milk and a dusting of cinnamon.
- You can use whatever apples you like best for this. The ones I listed are my favorites, and they’re ones that work well in pastries both in terms of texture and flavor. I would steer clear of red and delicious… but I avoid those at all costs anyway as the name is a misnomer. They’re good for looks, and that’s about it.
- If you can’t find amaranth or don’t want to use it, just use another 1/2 cup of oats. The tiny round grain adds little pops of crunch to the texture, but it is by no means necessary.
- You can of course make this without cinnamon sticks–but I would really try to get some! If you absolutely can’t, just add a little more ground cinnamon.
- If you end up with stubborn oats stuck on the bottom of your pot, try this: Add two cups water to your pot and bring it to a boil over medium heat. Remove it from heat and allow to cool just enough for you to safely scrape with a wooden, silicone or plastic spatula.
- Add a little water when you reheat it if you like a thinner oatmeal.
- Category: Breakfast
- Cuisine: American
Keywords: apple cinnamon porridge, porridge, apple cinnamon, oatmeal, apple cinnamon oatmeal, steel-cut oats