This steel-cut oats with rhubarb applesauce is our latest and greatest incentive to get out of bed in the morning. Seriously, this sweetly tangy and pale pink applesauce made with rhubarb is going to rock your bowl of breakfast oats.
This steel-cut oats with rhubarb applesauce recipe just became our latest and greatest incentive to get out of bed in the morning. Sweet, tangy, pale pink applesauce made with rhubarb (yep, frozen works perfectly fine) is swirled into piping hot steel-cut oats and then the entire shebang is strewn with hazelnuts. This recipe makes enough to generously satisfy a large family or, if you’re the only oats eater in the house, sufficient to stash leftovers in the fridge to nosh on for breakfast all week long.–Angie Zoobkoff
Steel-Cut Oats with Rhubarb Applesauce Recipe
- Quick Glance
- 30 M
- 1 H
- Serves 6
- For the rhubarb applesauce
- 4 large apples, such as Gala or Fuji (about 900 g)
- 4 cups (454 g) fresh or frozen rhubarb stalks, cut into 1-inch pieces (3 to 4 stalks)
- 1/4 cup (85 g) honey, or less to taste
- Pinch fine sea salt
- For the steel-cut oats
- 3 to 4 cups (711 to 948 ml) cold water
- 1 cup (198 g) steel-cut oats
- Pinch fine sea salt (optional)
- For serving
- 6 tablespoons (54 g) hazelnuts, toasted
- Flaky or coarse sea salt (optional)
- Make the rhubarb applesauce
- 1. Peel the apples, reserving the peel of 1 apple for cooking and tossing the rest of the peels in the compost. Core the apples and cut them into 1-inch (2.5-cm) chunks.
- 2. Place the apples, apple peel, rhubarb, honey, and salt in a nonreactive 3-quart saucepan over medium heat. Cover the pan and cook, stirring frequently, until it’s broken down into a chunky sauce, 15 to 20 minutes.
- 3. Pluck out the apple peel and mash the sauce lightly with a potato masher or the back of a wooden spoon until it’s as chunky or as smooth as you prefer. If desired, let the applesauce cool before serving.
- Make the steel-cut oats
- 4. Bring the water to a boil in a large saucepan. (If you like your oats sorta on the chewy side, use 3 cups water; if you like your oats on the silken or porridge-y side, use 4 cups water.) Stir in the oats along with a pinch of salt, if desired. Reduce the heat to low and simmer, stirring occasionally, until the oats are tender, 20 to 25 minutes.
- Serve the steel-cut oats with rhubarb applesauce
- 5. Divvy the oatmeal among 6 bowls and top each with 1/2 cup applesauce, 1 tablespoon chopped nuts, and, if desired, a tiny pinch salt. Serve warm or at room temperature.
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