Breakfast Uncategorized

Baked Steel Cut Oats with Apples & Coconut

As the weather gets cold, this is the perfect comfort breakfast to enjoy with you family. Make ahead for an easy breakfast on the go.

Yields: Approximately 6 servings


  • 3/4 cup steel cut oatmeal
  • 1/2 cup sliced nuts (I used a combination of cashews, almonds, pistachios, walnuts and pecans)
  • 1/4 cup shredded coconut, unsweetened
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 small apple, diced
  • 2 cups unsweetened almond or coconut milk
  • 1/3 cup maple syrup
  • 1 large egg
  • 3 tablespoons unsalted butter or ghee, melted and cooled slightly
  • 2 teaspoons vanilla extract


  1. In a small bowl, mix together the oats, the nuts, coconut, baking powder, cinnamon, and sea salt.
  2. In another bowl, whisk together the almond milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine.
  3. Preheat the oven to 375°F.
  4. Give mixture a good stir and sprinkle apple pieces on top. Pour into an 8-inch square baking dish.
  5. Bake for 55 to 60 minutes depending on your oven but I would definitely advise watching it so it does not brown too quickly. Remove from the oven, and allow to cool for a few minutes before serving.

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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