Steel-cut oats take a bit longer to cook than rolled oats do, but once you taste this hot breakfast dish you’ll understand why its worth it. These oats are made all the more tasty with the addition of cinnamon, apples and vanilla and, if you’d like, a touch of maple syrup.

Yield: Serves 4.



  • 2 tbsp salted butter
  • 1 cup steel-cut oats
  • 4 cups water
  • 1 cinnamon stick or 1/8 tsp cinnamon
  • 1/2 vanilla bean or 1/8 tsp vanilla
  • 1/4 tsp salt
  • 1 apple, cored and diced
  • 1 cup raisins
  • Milk (2%)*
  • Maple Syrup*


  1. Melt butter in a medium saucepan over medium heat. Add oats and cook, stirring constantly, until fragrant, about 4 minutes.
  2. Add water, cinnamon stick, vanilla bean and salt; stir to combine. Bring to a boil.
  3. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes.
  4. Stir in apple and raisins; cook, uncovered, stirring occasionally, until liquid is absorbed, about 8 - 10 minutes. Remove from heat; remove and discard cinnamon stick and vanilla bean. Serve topped with milk and maple syrup.
Nutritional analysis per serving:

319 calories, 8.4 g fat, 7.1 g protein, 61.3 g carbohydrate, 6.3 g fibre, 200 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Steel-cut oats are oat groats that are cut up but not rolled, whereas rolled oats are oat groats that are steamed and rolled flat. The cooking time is longer for steel-cut oats, which have a chewy texture when ready to eat. Look for them in natural food stores, specialty food stores or large grocery stores in the natural foods section or the aisle where oats are sold.