Ingredients
- •1 cup steel-cut oats
- •2 cups whole milk
- •1.5 cups water
- •2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- •¼ cup pure maple syrup, plus more for serving
- •1.5 tsp ground cinnamon
- •¼ tsp ground nutmeg
- •¼ tsp salt
- •1 tsp vanilla extract
- •½ cup pecans, roughly chopped
- •2 tbsp unsalted butter
- •2 tbsp brown sugar
- •Pinch of sea salt for pecans
Instructions
In a large bowl, combine steel-cut oats, milk, water, diced apples, maple syrup, cinnamon, nutmeg, salt, and vanilla
Stir well to ensure apples and spices are evenly distributed
Divide mixture evenly among 4 wide-mouth mason jars (8–12 oz each)
Finger-tighten lids on jars (leave slightly loose for pressure release)
Preheat sous vide water bath to 194°F (90°C)
Carefully place jars in water bath, ensuring they are fully submerged
Cook for 8 h overnight
While oats cook (or in the morning), prepare maple pecans
In a small skillet over medium heat, melt butter
Add chopped pecans, brown sugar, and a pinch of salt
Toast for 3–4 min, stirring frequently, until pecans are fragrant and caramelized
Remove from heat and let cool on parchment paper
When oats are done, carefully remove jars from water bath
Shake each jar vigorously for 10–15 sec to create creamy texture
Remove lids and stir - apples should be tender and fully incorporated
Serve hot topped with maple-glazed pecans
Drizzle with additional maple syrup if desired
For meal prep, store jars without pecans for up to 5 days, add pecans when serving
Notes
- •Granny Smith apples add tartness while Honeycrisp adds natural sweetness
- •Pecans can be toasted ahead and stored in an airtight container
- •The apples cook down and sweeten beautifully during the long cook
- •Reheats perfectly with a splash of milk