Sous Vide – Apple-Cinnamon Oatmeal
Oatmeal is one of those dishes that isn’t too hard to cook traditionally, but I use sous vide a lot for the convenience. I eat oatmeal almost every morning, and I like to make a large pot ahead of time. Since you can cook and store the oatmeal in the same Mason jar, there is no cleanup of a pot and spoon, making it quick and easy to do. This recipe incorporates apples and cinnamon, adding crisp bursts of sweetness and sharp background notes.
Servings Prep Time
1serving 5minutes
Cook Time
30minutes
Servings Prep Time
1serving 5minutes
Cook Time
30minutes
Ingredients
For the Oatmeal
  • 2/3cup Bob’s Red Mill Organic Quick Cook Steel Cut Oats
  • 1/4cup diced apples
  • 1 1/3cups Water
  • 1/4tsp ground cinnamon
  • dash of salt
To Assemble
  • maple syrup
  • Almond slivers
  • Thinly sliced apple
Instructions
For the Oatmeal
  1. Preheat a water bath to 183°F.
  2. Combine the oats, apple, water, cinnamon, and salt in a pint (16 ounce) jar. Screw the lid on the jar until it’s finger-tight, basically until you feel medium resistance when tightening using only your fingertips.
  3. This will allow some air to escape during the sous vide process and help prevent breakage.
  4. Shake the jar, then carefully place it in the water bath. Cook the oatmeal for 30 to 45 minutes, until the water is absorbed and the oatmeal is cooked through, shaking the jar once or twice during the process.
To Assemble
  1. Spoon the oatmeal into a bowl. Drizzle with maple syrup, then top with almond slivers and apple slices.
Recipe Notes

For this recipe I use Bob’s Red Mill® Organic Quick Cook Steel Cut oats, but you can use any oatmeal you. Just change the time and water amounts. In general, it takes about 20 percent longer than is called for on the stovetop, and the amount of liquid needed is only about 80 percent of what you usually need, due to the lack of evaporation.