Irish oatmeal with brown sugar–cinnamon roasted apples

Total Time
42 min
12 min
30 min
The comforting breakfast is worth the time it takes to prepare when you’re not rushing out the door. It’s filling, satisfying, and perfect for fall. Irish oats, also known as steel-cut oats or coarse oatmeal, are larger than regular old-fashioned oats because they’re cut into pieces instead of being rolled. This means steel-cut oats are a bit crunchier and have more texture, and they also have a nuttier flavor than rolled oats. Because these oats are thicker, they also take longer to cook, up to 30 minutes. Paired with sweet, tender roasted apples and raisins re-plumped with the oatmeal, this breakfast is worth waking up for.


Fresh apple(s)

2 medium, Honeycrisp or Rome, unpeeled, cored, and cut into 1-inch chunks

Packed brown sugar

1 Tbsp

Ground cinnamon

½ tsp


3 cup(s)

Table salt


Uncooked steel cut oats

1 cup(s)

Golden seedless raisins

2 Tbsp

Chopped walnuts

2 Tbsp, toasted


  1. Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.
  2. Combine apples, brown sugar, and cinnamon in medium bowl and toss to coat. Place apples on prepared baking sheet and spread to form single layer. Bake, stirring once, until apples are tender, about 30 minutes.
  3. Meanwhile, bring water and salt to boil in large saucepan. Stir in oats and raisins. Reduce heat and simmer, stirring often, until liquid is absorbed and oatmeal is tender but still chewy, about 30 minutes.
  4. Divide oatmeal among 4 bowls and top with apples and walnuts.
  5. Per serving: 2/3 cup oatmeal, about 1/2 cup apple, and 1/2 tablespoon walnuts