Overnight Steel-Cut Oats with Apples and Pecans

Steel-cut oats simmered low and slow (or soaked overnight) develop a chewy, nutty texture that rolled oats can't match.

Instructions

1. 1

   The night before, combine the steel-cut oats, water, milk, and salt in a medium saucepan; cover and let soak at room temperature (or in the fridge) overnight. This softens the oats' tough outer bran so they cook faster and creamier.

2. 2

   The next morning, place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally to prevent sticking.

3. 3

   Once simmering, reduce heat to low, add the diced apple, cinnamon, and nutmeg, and stir to combine.

4. 4

   Continue simmering uncovered, stirring every few minutes, until the oats are tender and creamy and the apples have softened, 15–20 minutes. Add a splash more milk or water if it gets too thick before the oats are done.

5. 5

   Stir in the brown sugar or maple syrup and taste, adjusting sweetness as needed.

6. 6

   While the oats finish cooking, toast the pecans in a dry skillet over medium heat, tossing frequently, until fragrant and lightly darkened, 3–4 minutes. Watch closely — nuts go from toasted to burnt quickly.

7. 7

   Spoon the oatmeal into bowls, top with toasted pecans and dried cranberries if using, and finish with a splash of cold milk.