This baked steel cut oats recipe combines hearty steel cut oats with warm spices, sweet apples, and creamy coconut milk for a comforting breakfast or dessert. It’s simple to make, packed with flavor, and perfect for meal prepping a healthy, satisfying start to your day.
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Steel cut oats are a great base for a filling breakfast - they’re chewy, nutty, and keep you full for hours. Baking them is super easy and hassle-free because it takes out the need for constant stirring, and the oven does all the work while you go about your morning.
This recipe uses coconut milk to add a velvety richness, and warm spices like cinnamon and nutmeg to make every bite taste like fall.
Baked oats keep well in the fridge, making them perfect for meal prep or a make-ahead breakfast for busy mornings.
Ingredients
See the recipe card for exact amounts.
- coconut milk: adds creaminess and a subtle, natural sweetness that complements the apples and spices. You'll add water also so it's not overly rich.
- chia seeds: Boosts the nutrition with fiber and omega-3s and helps thicken the oats slightly.
- vanilla extract: for an aromatic sweetness typical of baked goods.
- ground cinnamon + ground nutmeg: spices with warming flavors
- kosher salt: to balance sweetness and enhance overall flavor.
- steel cut oats: The key ingredient, this type of oats offers a hearty texture and nutty taste.
- apple: Fresh apple brings natural sweetness, moisture, and a slight tartness.
Substitutions
- brown sugar: try a different sweetener like maple syrup.
- apple: I haven't tested this with other fruits yet, but my next recipe test will be with blueberries!
Ingredients Tip
Make sure to use steel cut oats, because they take longer to cook than rolled oats.
Instructions
Prep Tips
- Mix the coconut milk, water, brown sugar, cinnamon, nutmeg, vanilla, salt, and chia seeds.
- Add the apples and oats and mix well. Try to make sure the apple chunks are pretty evenly distributed in the dish.
- Tightly cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 30 minutes.
Tips for Making Baked Steel Cut Oats
- Use the right oats: Steel cut oats are a must for this recipe. Rolled or instant oats will result in a mushy texture because they would need a shorter cooking time.
- Cover tightly with foil: This traps steam and helps the oats cook evenly in the first stage of baking.
What to Serve with Apple Cinnamon Steel Cut Oats
I like a drizzle of melted peanut butter on top of these oats, but I bet a scoop of yogurt would also go well. Or even a scoop of ice cream if you're serving this for dessert!
If you're hosting a brunch, pair these oats with a selection of avocado toast or cottage cheese toast, a green pea and feta quiche, and a simple fruit salad or fruit platter.
For a cozy weekend treat, pair this recipe with an iced dirty chai latte or a hot gingerbread latte.
More Recipes with Oats
Storage
Store the cooled leftovers in the fridge in a tightly wrapped dish or airtight container for 3-4 days.
FAQs
Try topping these baked oats with yogurt or nut butter for more protein with a creamy texture. To add some crunch, add a sprinkle of granola or toasted nuts.
Recipe
Baked Apple Cinnamon Steel Cut Oats
Ingredients
- 1 ½ cups coconut milk canned
- 1 ½ cups water
- ¼ cup brown sugar
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 ½ cup steel cut oats
- 1 apple cored and chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a 9 x 9 baking dish, add the coconut milk, water, brown sugar, chia seeds, vanilla extract, spices, and salt. Whisk to combine.
- Add the oats and chopped apple and mix to combine. Try to make sure the apples are evenly dispersed so each finished slice has about the same amount of apples.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes, or until the oats are cooked.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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