Two Peas and Their Pod

Steel Cut Oats with Rhubarb and Apple Topping

Steel Cut Oats with Rhubarb and Apple Topping

It is almost the end of summer and our rhubarb plants are still going strong. I have tried to make as many rhubarb recipes as possible, but I can’t keep up. Yesterday the rhubarb plant was staring me down, I knew it was time to make another rhubarb creation. For breakfast, I made steel cut oats with rhubarb and apple topping. It was the perfect way to start my morning.

We love steel cut oats, if you haven’t tried them, don’t wait any longer. They are even better with a rhubarb and apple topping. I sauteed chopped rhubarb and Granny smith apples with cinnamon, brown sugar, vanilla, lemon juice, and a little bit of butter. I served the rhubarb and apples over a bowl of piping hot steel cut oats. The rhubarb and apples are a little tart, but the cinnamon and sugar add a nice sweetness.

Jazz up your morning with a bowl of steel cut oats with rhubarb and apples. You can’t go wrong with a nutritious and delicious breakfast like this one!

Steel Cut Oats with Rhubarb and Apple Topping

Yield: Serves 4-6


1 cup steel cut oats
3 1/2 cups water
Pinch of salt
1/2 cup skim milk
1 teaspoon vanilla extract

For the rhubarb/apple topping:

1 tablespoon butter
2 stalks rhubarb, chopped
1 large Granny Smith apple, chopped
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon


1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.

2. Reduce the heat to medium low and cook for 30 minutes. Stir the oats often so they don’t stick to the pan.

3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. Stir the oats, milk, and vanilla together and cook for ten more minutes.

4. To make the rhubarb and apple topping, in a small skillet melt the butter. Add the rhubarb and apples. Add the brown sugar, vanilla, lemon juice, and cinnamon, stir well. Saute until tender. Pour topping over a bowl of steel cut oats. Serve the oats hot.

This batch makes 4-6 servings.

*Note-you can use 4 cups of water and omit the milk, I just like the creaminess the milk adds.*

If you like this steel cut oats recipe, you might also like:

Steel Cut Oats from Two Peas and Their Pod
Baked Oatmeal from Two Peas and Their Pod
Apple Cinnamon Steel Cut Oatmeal from Vegan Yum Yum

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37 Responses to “Steel Cut Oats with Rhubarb and Apple Topping”

  1. marla {family fresh cooking} — August 20, 2010 @ 6:50 am

    We love steel cut oats and this is an excellent way to prepare them! Rhubarb and apples is the perfect combo :) xo

  2. Courtney — August 20, 2010 @ 6:51 am

    this looks great! cant wait to make

  3. Lori @ RecipeGirl — August 20, 2010 @ 6:53 am

    I sure need to hop on the steel cut oats bandwagon- not quite there yet! Maybe I haven’t found the right recipe!

  4. Jenny Flake — August 20, 2010 @ 6:58 am

    I LOVE this recipe, I’m a huge steel cut oats fan! Beautiful girl!

  5. Jessica @ How Sweet — August 20, 2010 @ 7:13 am

    I love steel cut oats. I think they are my favorite oat – just love the consistency!

  6. Rachel (Two Healthy Plates) — August 20, 2010 @ 7:21 am

    What a great looking breakfast – I can think of MANY uses for that apple rhubarb topping!

  7. Heather (Heather's Dish) — August 20, 2010 @ 7:32 am

    girl, oats never looked so darn good :) they’re beautiful!

  8. Brittany — August 20, 2010 @ 7:48 am

    Mmm… That looks like the perfect breakfast!

  9. kat — August 20, 2010 @ 8:02 am

    Matt puts my rhubarb strawberry jam on his steel cut oatmeal in the morning & I bet he would love this version.

  10. Eliana — August 20, 2010 @ 8:50 am

    The perfect way to jazz up breakfast. Love it!

  11. Faith — August 20, 2010 @ 9:11 am

    I love steel cut oats! it’s one of my favorite . Beautifuly done!

  12. Michelle — August 20, 2010 @ 9:18 am

    Sounds like a delicious breakfast!

  13. Tracy — August 20, 2010 @ 9:55 am

    I love oatmeal for breakfast! I’ll have to try this apple and rhubarb combo!

  14. Melissa — August 20, 2010 @ 10:44 am

    Looks like a perfect first day of school breakfast! Yum!

  15. Erica — August 20, 2010 @ 10:53 am

    If I lived nearby, I’d come take some of that rhubarb off your hands πŸ˜‰ What a great topping for your morning oats. I haven’t tried steel cut- I need to get on that

  16. Amy (Super Healthy Kids) — August 20, 2010 @ 1:34 pm

    Love the new design of your site! And your food looks just as delicious as ever.

  17. Jen @ How To: Simplify — August 20, 2010 @ 2:52 pm

    I love this topping idea! It looks so fresh and tasty!

  18. Shannon — August 20, 2010 @ 5:12 pm

    looks fabulous! i wish i had a rhubarb plant πŸ˜‰

  19. nystateofmind — August 20, 2010 @ 6:04 pm

    You must try Melissa Clarke’s Big Crumb Rhubarb Coffee Cake…amazingly great….I’m pretty sure you can google it now or find it at

  20. Sarah — August 20, 2010 @ 6:56 pm

    I love steel cut oats – as we have talked about before. Yum.
    Liking the new looks!
    Good luck with all that rhubarb. To be honest – i wouldn’t know what to do with it because I have never had it. I didn’t like strawberries when we were little and that was the only time it was in my life – strawberry rhubarb pie. Now we don’t have it and I like them now. I am sure I would love this. You guys haven’t failed me yet!

  21. pigpigscorner — August 21, 2010 @ 4:13 am

    The topping sounds so yummy! I always make green tea oats with peanut butter topping, time for a change!

  22. Corrine — August 21, 2010 @ 6:25 am

    What a great idea to add rhubarb as a topping!

  23. Dana — August 21, 2010 @ 8:09 am

    What a beautiful and healthy breakfast. I can’t even tell you what I normally eat because it is so boring – I’d love a bowl of this instead!

  24. Becky O. — August 21, 2010 @ 4:53 pm

    Seriously such a cool way to use apples and rhubarb. Sounds so yummy.

  25. Monica H — August 21, 2010 @ 4:58 pm

    Now that is a bowl of comfort- hearty and healthy, colorful and delicious. And just so you know, every time I think of Rhubarb, I think of you :-)

  26. grace — August 22, 2010 @ 12:27 am

    this kind of breakfast will hold you over for hours and hours, plus it’s tasty and gorgeous and good for the ol’ digestive system. me likey. :)

  27. Angela@spinachtiger — August 22, 2010 @ 6:42 am

    You always remind me of ways to eat healthier.

  28. Kerstin — August 22, 2010 @ 6:37 pm

    What a gorgeous pictures – ‘I want to dive right in! Looks like the perfect way to enjoy your rhubarb crop!

  29. kmarie — August 22, 2010 @ 9:08 pm

    You know- they say warm meals are better for children who crave calmness and order. It brings peace. My son does better on mornings that he consumes warm comforting options. I will give this a try.

  30. Michelle @ Brown Eyed Baker — August 23, 2010 @ 1:53 pm

    I love steel cut oats and a combination of rhubarb and apples sounds delicious!

  31. janet — August 24, 2010 @ 1:11 pm

    My rhubarb has all come and gone, but I had great luck with new rhubarb recipes this year including great savoury ones. My favourite was the zesty tofu with rhubarb sauce and the baked rhubarb and apple with earl grey. Definitely check them out:

  32. Cookin' Canuck — August 25, 2010 @ 8:05 pm

    I am not a big fan of oatmeal, but this topping sounds so fresh and tasty.

  33. Camille — August 26, 2010 @ 9:44 am

    A friend of mine swears by the steel cut oats – claims her husbands cholesterol was cut in half after a month of regular eating of the grain! I’ll have to try it – especially with this yummy topping (and share this idea with her as well).

  34. Sara — September 10, 2010 @ 9:31 pm

    I love oatmeal but now I would love it more with delicious rhubarb & apple topping!

  35. Marla Meridith — January 17, 2013 @ 12:38 pm

    Love this! Linking back to this post in an upcoming FFC post :)

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