Apple-Cinnamon Steel-Cut Oats

Method

6 steps, the way Dustin Arnold does it.

1. 1

   Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.

2. 2

   In a heavy saucepan, combine oats, water, milk, grated apple, cinnamon, and salt. Bring to a boil over medium-high heat, then reduce to a low simmer.

3. 3

   Cook uncovered, stirring occasionally, for 20–25 minutes until the oats are tender and the porridge has thickened.

4. 4

   Remove from heat and let stand 5 minutes — it will thicken more as it sits.

5. 5

   Divide into bowls. Top each with a drizzle of honey or maple syrup and a generous spoonful of toasted walnuts.

6. 6

   Make ahead: Cook a double batch and refrigerate for up to 5 days. Reheat with a splash of milk.