Just an FYI–for those of you who are gluten free, Bob’s Red Mill makes gluten free Steel Cut Oats.
Toast the oats over medium heat stirring constantly for 5 minutes. Half way into it, add the spices and let them toast as well. Enjoy the warm aroma.
Add flax seeds.
Add toasted sesame seeds
Add pumpkin seeds
Put it all in the skillet….or transfer to a baking dish.
Then add hot water, maple syrup and the apples. Place in a 375 F oven and bake for 40 minutes. The apples will rise to the top and begin to caramelize. Brush with a little maple syrup ( or butter) and broil for 1 minute until perfectly golden.
To serve, you could add a little more maple or a dollop of butter- like Brian prefers.
I like my mine just like it is….light and lean.
- 1 C steel cut oats
- 1 teaspoon cardamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 Tablespoon toasted sesame seeds
- 1 Tablespoon whole flax seeds
- ¼ Cup pumpkin seeds
- 2-3 Apples- cut into ½ inch thick wedges
- ½ teaspoon kosher salt
- 3 Tablespoons real maple syrup, plus more for after
- 3 ½ Cups boiling water
- Serve with maple and butter (optional)
Toast steel cut oats in a cast iron skillet over medium heat stirring constantly. After 3 minutes add spices, and continue toasting for 2 minutes. Turn heat off.
If baking in a casserole dish, transfer now, or bake it in the skillet. Add sesame, flax and pumpkin seeds and salt and give a good stir.
Add apples and pour the boiling water over top. Add the maple syrup, and give another stir and place in the hot oven, uncovered.
Bake for 40 minutes. At this point, brush the apples with a little more maple syrup ( or use butter) and broil for just a minute to deepen the caramelization until it’s perfectly golden.
For heartier appetites, serve with butter and maple syrup….or keep it lean.
Prep time: Cook time: Total time: Yield: 4