Apple-Cinnamon Steel Cut Oats with Toasted Walnuts

Place 0.5 cup raw walnut halves in a medium dry saucepan over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly browned. Remove walnuts from the pan, let them cool for a minute, then roughly chop and set aside.

In the same saucepan, add 1 cup raw steel cut oats. Toast the dry oats over medium heat for 2-3 minutes, stirring constantly with a wooden spoon, until they smell nutty and appear slightly golden.

Carefully pour 3 cups water and a pinch of salt into the saucepan with the oats. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pan with a lid and cook for 10 minutes.

While the oats are simmering, wash 2 medium gala apples. Remove the cores and cut the apples into 1/2-inch cubes (peeling is optional based on preference).

After the oats have simmered for 10 minutes, remove the lid and stir in the diced apples, 1 teaspoon ground cinnamon, and 0.25 teaspoon ground nutmeg.

Replace the lid and continue simmering for another 10-15 minutes. Stir occasionally to prevent sticking. The oats are done when they are tender but still have a slight chew.

Stir in 1 cup whole milk, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract. Continue to cook uncovered for 2-3 minutes until the mixture is creamy and hot.

Portion the oats into four bowls and garnish each with the toasted chopped walnuts before serving.