Nothing fancy—just healthy, delicious oatmeal packed with fruit. This is our go-to breakfast most mornings of the week. It’s full of vitamins, minerals and fiber, making it a far better choice than many processed options. Make a large batch and reheat individual servings over the next few days.
I originally didn’t think this was worth a post, but after family visited from Maine and loved a big pot I prepared, I promised to share the method. It’s simple, flexible and reliable. Here’s how we make it.
Choose crisp, sweet apples. Larger apples mean less peeling. I often use organic Honeycrisp, Fuji or Gala—choose the sweetest option available.
There’s no refined sugar in this dish; the fruit provides the sweetness, especially the jumbo raisins.
About the peaches: I used California peaches for these photos. You can peel them if you prefer, but leaving the skin adds texture. In winter, frozen peaches work well as a substitute.
Let’s talk about oats.
We prefer steel cut oats for their nutty flavor and hearty texture. They take a bit longer to cook but are less processed and worth the extra time. While the water heats, prep the fruit so everything finishes around the same time.
I use pure non-GMO steel cut oats and make enough for eight servings so the fruit-to-oat ratio stays balanced. Steel cut oats typically need 20–25 minutes to reach the desired consistency; during that time the fruit will simmer and be ready to combine with the oats.
This recipe yields about four quarts of fruity oatmeal, so use a pot or Dutch oven that holds at least five quarts.
- Serve piping hot, topped with your favorite granola.
- Add fresh strawberries, blueberries or kiwi for variety.
- Sliced banana is always a great addition.
- A drizzle of honey boosts sweetness if desired.
- Kids often like a light sprinkle of sugar and cinnamon.
- Options are endless—top and customize as you like.
Loaded with Fruit Oatmeal
Wholesome & delicious.
4
quarts
Rosemary Stelmach
Ingredients
- 8 cups water
- 2 cups steel cut oats
- 3 large honeycrisp or fuji apples, peeled and sliced (about 24 ounces)
- 1 1/2 cups water
- 3 tablespoons ground cinnamon
- 1 cup mixed jumbo raisins (about 5 ounces)
- 4 medium peaches, pitted and sliced (about 24 ounces)
Instructions
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Bring 8 cups of water to a boil in a large pot or Dutch oven (5-quart minimum).
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Stir in 2 cups steel cut oats, reduce heat to low, and simmer uncovered, stirring occasionally, for 20–25 minutes or until the oats reach your desired consistency.
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While the water heats for the oats, place the sliced apples in a large pan over medium-high heat. Add 1 1/2 cups water and sprinkle with cinnamon. Stir to combine. When the mixture simmers, reduce heat to medium-low and add the raisins. Simmer about 5 minutes.
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When the apples begin to soften, add the sliced peaches and stir. Simmer another 4–5 minutes or until the fruit is softened and the juices have thickened.
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Stir the cooked fruit into the prepared oatmeal and serve immediately. Top with granola and fresh berries if desired.
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Store leftovers in an airtight container in the refrigerator for up to five days. Reheat individual portions on the stovetop or in the microwave.
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