Mixed Oats Porridge with Apples and Burlap & Barrel Royal Cinnamon

Big Batch Oatmeal with Apples, Dates & Cinnamon

Jan 14, 2024Eshun Mott

Big batch oatmeal is a shortcut to a better breakfast - period. 30 minutes effort on Sunday (most of which is unsupervised cooking time) gives you 6-8 servings of cozy healthy weekday breakfasts. Steel-cut oats keep you full longer than regular oatmeal, but eating them often feels effortful. A mixture, however, is the best of both worlds. We add chopped Medjool dates and grated apples for delicious flavour, added fibre and natural sweetness, a spoonful of the best ground cinnamon you've ever tried, and always add a splash of cream and a handful of chopped roasted salted nuts for added protein.

Flavourfull Mixed Oats & Apple Porridge

2 small tasty apples (Honeycrisp is a good choice), scrubbed
6 cups water
5 Medjool dates, pitted and chopped
2 1/2 tsp Diamond Crystal kosher salt
1 tsp Burlap & Barrel Royal Cinnamon
2/3 cups steel cut oats
1 1/3 cups old fashioned oats

To serve individual portions:
add chopped roasted salted nuts, cream or milk, a sprinkle of cinnamon or sweetening as desired

  1. Use a box grater to coarsely grate apples (skins and all) into a medium pot, turning apples as needed to leave core behind (discard cores). Add water, dates, salt and cinnamon to pot and bring to a boil. While water is heating, add steel cut oats, stirring to combine. Once water has come to a boil, add old fashioned oats, turn heat down to low, and let simmer very gently, stirring occasionally, for 25 min or until oats are cooked through. Remove from heat and let stand for 5 minutes. Serve right away or transfer to a sealable container and refrigerate for up to a week reheating portions (adding a little extra water or milk as needed to loosen) in the microwave as desired.

Makes 6-8 servings

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