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Steel Cut Oats with Rhubarb and Apple Topping

Recipe from Two Peas & Their Pod


  • 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.*