Baked Irish Breakfast Oatmeal: Steel-Cut Oats, Whole Milk, Apple Sauce, Honeycrisp Apple Pieces, Honey, Cinnamon and Vanilla, With a Crisp Coconut Sugar and Granola Top


St. Patrick’s day is right around the corner! One of my favorite parts about celebrating any holiday is the food – especially ones with a unique cultural heritage. I am (supposedly) 1/4 Irish, so I figured now is a good time to learn more about and embrace my heritage. Additionally, I have a trip to Ireland booked with my boyfriend, one of my best friends and her boyfriend for this July, so I thought cooking up some Irish foods was also a great way to get in the spirit for the trip (especially since we have a lot of fun planning ahead)! I am very familiar with typical Irish foods served in pubs, but one thing I didn’t really know was what a traditional Irish breakfast could look like. I came across a variety of ideas, but one that kept popping up was steel-cut oats. I saw a few difference recipes incorporate apples, and one recipe even baked the oatmeal. So, after some research, I developed a unique recipe combining some of the best flavors I came across and also some special touches of my own. This oatmeal is slightly sweet, hearty in consistency, and very filling. It was a great way to start the day, and I am even considering making a batch ahead of time for breakfast at work next week. Definitely worth a go if you love apples and oatmeal (honestly it reminded me of an oatmeal cobbler haha!) – hope you enjoy! 🙂

Makes Around 2-3 Servings

Recipe by © Alysha Melnyk 2018

Kitchen Tools:


Oven, Preheated to 425°F

Small Sauce Pan

Wooden Spoon

Liquid Measuring Cup

Measuring Cups

Measuring Spoons

Small Baking Dish


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1 Cup Steel-Cut Oats

2 Cups Whole Milk (*Or Milk of Choice; I Used Stonyfield Whole Milk)

1/2 Cup Apple Sauce (*I Used Sweetened)

2 Teaspoons Honey

1 Teaspoon Pure Vanilla Extract

1 Teaspoon Ground Cinnamon

2 Tablespoons Organic Coconut Palm Sugar (*Or Brown Sugar/Light Brown Sugar)

1 Large Apple (I Used Honeycrisp)

4 Tablespoons Granola or Extra Steel-Cut Oats (I Used Michele’s Original Granola)

*Optional for Serving: Extra Cinnamon, Whipped Cream ( I Use Isigny Ste Mere – Creme a la Vanille de Madagascar), and Milk

Featured Artists/Products:

Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)

Breakfast Board by Dennis Melnyk


  1. Mix steel-cut oats and milk with wooden spoon in a small sauce pan, place on medium heat and bring to a boil while stirring constantly (this takes about 5-8 minutes). You’ll notice the mixture thickens during this process.
  2. Next, remove the pan from heat and stir in apple sauce, honey, vanilla extract and cinnamon.
  3. Pour the mixture into an oven safe baking dish, and preheat the oven to 425°F.
  4. While oven is heating, sprinkle the top of the mixture with 1 tablespoon brown sugar of choice, then cut a large apple into small pieces and place on top, then add the remaining 1 tablespoon brown sugar on top of that.
  5. For an extra crispy topping, sprinkle some of your favorite granola or extra steel-cut oats over the top.
  6. Bake for around 15-20 minutes (I baked mine for 20 minutes). Let cool for about 10 minutes, then serve. I used whipped cream and extra cinnamon on mine – you can also place the baked oatmeal in a bowl and add some milk or cream on top.
  7. Enjoy warm – happy eating!

***Leftovers last 3-5 days in refrigerator and can be easily reheated.***

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