Have you seen the prices that restaurants are charging for bowls of steel-cut oats these days? Six dollars! Eight dollars! Twelve dollars in New York! My goodness. Apparently steel-cut oats are the new overpriced grandpa cardigans of the food scene.
Today, I’m sharing my tricks for making the creamiest, dreamiest steel-cut oats at home. Your bowl will taste like a million bucks. Or, at least ten dollars. I’m concerned that my photos don’t do this oatmeal justice (it’s not easy to make porridge look sexy), but trust me here. We’ll talk toppings later so you can make yours however you’d like.
Steel-cut oats shine in the texture and flavor departments. They are exceptionally creamy and delicious, especially if you toast them beforehand as instructed in my recipe below.
Steel-cut oats are also a fun way to change up your morning oatmeal routine. Unlike old-fashioned or instant oats, they reheat beautifully, so you can make one big batch that lasts all week.
All About Steel-Cut Oats
Steel-cut oats are a less refined version of the old-fashioned and quick-cooking oats you already know. All oats start out the same, as an oat groat.
Steel-cut oats are oat groats that have been sliced into smaller pieces, whereas old-fashioned oats are oat groats that have been flattened. They all contain the same pieces and parts, but the difference between slicing and flattening explains why steel-cut oats take longer to cook (around 30 minutes).
Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on.
Steel-Cut Oat Topping Ideas
- Peanut butter, almond butter or pecan butter
- Homemade chia jam or your favorite jelly/jam
- Applesauce, preferably the chunky homemade variety, or grated fresh apple
- Coconut whipped cream or regular whipped cream
- Yogurt or a splash of cream
- Sliced bananas, apples, strawberries, pears, mangos…
- Fresh or frozen blueberries, raspberries, blackberries or pomegranate arils
- Dried fruit, like dried cranberries, cherries, blueberries, raisins, chopped dates or apricots…
- Toasted chopped nuts like walnuts, pecans, almonds…
- Toasted pepitas or sunflower seeds
- Flaxseed or chia seeds
- Toasted or raw shredded coconut
- Dark chocolate, either chopped or mini chocolate chips
You’ll find my go-to steel-cut oat cooking method below. The only hard part is deciding what to mix in and how to top your oatmeal. Looking for inspiration? Here are my official variations: Apple Steel-Cut Oatmeal, Morning Glory Oatmeal and Cranberry Orange Steel Cut Oats.
If you find yourself on a steel-cut oats kick, you might want to check out the overnight oats cooking method or this individual serving freezer option. I haven’t tried either, but I’m intrigued.
Please let me know how your oats turn out in the comments! I’m always so eager to hear from you.
Watch How to Cook Steel Cut Oats
Perfect Steel-Cut Oats
- Author: Cookie and Kate
- Cook Time: 40 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish
Learn how to make the most delicious steel-cut oats here! These ultra creamy, toasted steel-cut oats are ready in under 40 minutes and reheat beautifully for the rest of the week. I suggest doubling the recipe if you’d like to make breakfast for the whole week. Recipe as written below yields 4 modest servings (about 3 cups total, or ¾ cup per serving).
Ingredients
- 3 cups water
- 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
- 1 tablespoon coconut oil or unsalted butter
- 1 cup steel-cut oats (choose certified gluten-free oats if necessary)
- ¼ teaspoon salt
- Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.
Instructions
- In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
- Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
- Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
- Portion oatmeal into bowls and add any toppings you’d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Make it dairy free/vegan: Use coconut oil or vegan butter instead of regular butter, and choose a dairy-free milk (or substitute water for the milk).
Make it gluten free: Use certified gluten-free oats and make sure your mix-ins/toppings are gluten free, too.
Make it nut free: Easy. Use nut-free milk and don’t add nuts.
Update 10/18/2016: Finally got around to taking better photos of this recipe, so it might look a little different, but the recipe is the same!
Kathryn Mader
Wow, this is fantastic! And I just happen to be on an oatmeal kick. Love the list of toppings. Thank you!
Leigh
Yay for steel-cut oats! I started making oats every weekend about a year and a half ago when I came across your Morning Glory Oatmeal, and I’m still not tired of them. I make them EXACTLY like this, and always add the orange zest from the MGO. In the summer it’s lots of fresh berries and chia seeds and in the winter I add bananas, pecans, and cinnamon. Best way to start the day – thanks for the new topping suggestions!
Allyn
Someone is laughing all the way to the bank with that trend. Steel cut oats are 100% our go to breakfast when we need something healthy, delicious, and CHEAP. Love the coconut whipped cream idea!
M
Loving this recipe! I actually buy the “regular” oats for the simple reason that where I live those a fraction of the price. The overnight method is actually great! I’ve made it several times and it’s always perfect :)
Bethan
Oh wow they look delicious! Great to hear that they can last as well – will definitely be making a big batch of this next weekend for uni. Thanks so much for this, Katie, and hope you’re well!
J.S. @ Sun Diego Eats
Fear not, you make oatmeal look v v appealing :D
Susan Phillips
I didn’t think anything could be better than your Morning Glory Oatmeal, but toasting the oats as well? Can’t wait to try that! Thanks, Kate.
Heather
My standard breakfast in the winter! I make one big batch on Sunday and it lasts me all week.
I cook it with just water (4:1 ratio). When it starts to thicken, I add fruit (chopped apple, or any fruit I have frozen from the summer…I particularly love peaches). Then I add some spices and a glug of maple syrup.
There is a also a recipe in Whole Grain Mornings that I love – it has raisins and coconut and carrot.
I love that there are many different combos you can do, and it often can be a repository for whatever fruit I have on the counter that needs to be eaten!
Randi
I love that I’m not the only one that measures maple syrup in “glugs”
Mary-Clay | The Open Oven
mmm, I think sharing your perfect oatmeal bowl is like sharing a secret piece of yourself. every person’s “perfect” is different from another’s. thanks for sharing yours! looks like a delicious bowl to wake up to.
Trish
Ha! I’m on a steel cut oat fix at the moment. I haven’t been cooking mine; just leaving it in a jar with other stuff in the fridge, but on mornings like the last couple I could’ve done with something warm. Will definitely make this in the morning. Thank you. And you do have talent making porridge look sexy :)
Karen @ Seasonal Cravings
I love making steel cut oats in the slow cooker overnight. You wake up to such a yummy smell in the morning. These look great!
Amanda | The Cinnamon Scrolls
I think this oatmeal looks plenty sexy! Good job making a grey food look appetizing! I love oatmeal, but I haven’t tried steel cut yet. I think I’ll give it a go this weekend!
Rose
Hi Kate! I’ve been making my steel cut oats his way for a long time and you’re right, they’re creamy and dreamy. Had Oliver Twist tasted these, he wouldn’t have said, “please sir, can I have some more?”, he would have said, “please sir, can I have THE REST?”!
I have a request for you Kate, to add to your already arms length list I’m sure: have you tried Tate’s bake shop ginger zinger cookies? Omg – I’m addicted, but man oh man, are they expensive. They have chunks of candied ginger in them and while they’re gluten free, that’s not a deal breaker for me, I would be ok with a conventional AP flour. I’ve been scouring the Internet looking for a diy recipe, but can’t seem to find anything. Could you develop a knock off? Please? Pretty please? I would be so grateful and I’m sure other readers who have tried the cookies would be, too. Think about it and I’ll keep my fingers crossed. Thanks, Kate!
Kate
Hi Rose! I am unfamiliar with those cookies but I added them to my recipe idea list. I’ll try to get to them sometime!!
Janie
I’ve ordered some steel cut oats online and can’t wait to try them. I’ve been using crushed lotus biscuits (the slim caramelised biscuits you get with your coffee in posh coffee houses) and banana to create a banoffee type flavour in ice cream lately – I can’t wait to try it with my morning porridge!
Elissa
Ummm, I love steel cut oats, so I was so excited to see this!
Jessie @ Chasing Belle
Love steel cut oats! I eat them every morning hut they’re usually quick in the microwave. I can’t wait to try this recipe out!
Rachel G.
How would you recommend storing these for the week and re-heating if you made a big batch at the beginning of the week?
Kristin
Yes. I make a double batch of steel cut oats on Sunday and it lasts the whole week. I add maple syrup to my batch and put it in a glass Pyrex bowl. In the morning, my husband can use a 1/2 cup ice cream scooper to portion it out. It got him away from those nasty Quaker instant oatmeal packets. My kids like it too!
Kate
Awesome!!!
Kate
Hey Rachel, I’d let the oats cool completely, portion them into individual servings, then cover and refrigerate. I just microwave mine when I’m ready for breakfast.
Libby
I’ve never had steel-cut oats before but I’ve been very excited to try. I love all of your ideas!
Also, what? Pecan Butter? I’m MAKING THAT!
Christina.vd
Some people think I’m nuts but I eat oats every day with a scoop of vanilla bean ice cream on top (and a sprinkle of pecans and cinnamon if I’m lucky). The ice cream adds a sweetness and cream to the oats (which I make sans sugar) and it satisfies my sugar craving for the day (seriously, try it) and is totally delicious!
Kate
I can get behind ice cream on oats! Yum!
Jo
I’ve been known to use vanilla ice cream as a coffee creamer, so this idea sounds great to me!
Kathy
Made the oatmeal today and it was fantastic! Love the taste of the toasted oats. I did have to cook the oatmeal almost 40 minutes to get it to thicken, the package of steel cut oats called for only 3 cups of water to one cup of oats and 20 minutes to cook. I was ready to only use the 3 cups of liquid and then went for the 4 following your recipe exactly.
Katie @ Adultingdaily
I love the tip about toasting the oats!! I typically make old fashioned oats (mostly because I had no idea what the difference was between old fashioned and steel cut), but I will definitely try out steel cut!!
dixya | food, pleasure, and health
i am not a huge oatmeal person but i do make overnight steel cut oats every now and then..it is always nice to switch things up and thank you for this wonderful post.
Allyson
Oh, this is the best way to make steel cut oats. I love how comforting and velvet-y the texture becomes. Your pictures look beautiful as always (and plenty sexy), and I love the idea of topping oatmeal with chocolate.
Laura (Tutti Dolci)
I once went to a breakfast meeting at a hotel in Beverly Hills and was trying to order the least expensive item on the menu… the oats were $18! I was shocked. These do indeed look perfect and ultra creamy, which is a must for me.
Kelly
I alternate between rolled & steel cut oats during the week. I’m definitely going to try toasting my oats tomorrow morning!
You should definitely try the overnight method, it is so much quicker in the morning. I do a ratio of 3c. water to 1c. oats, bring to a boil, turn off the heat, and cover. In the morning I stir the oats, add 1c. water and simmer for 10 min or so!
Thanks for the new topping ideas too!
Nicole ~ Cooking for Keeps
These do indeed look like the perfect steel-cut oats! I’m typically a purist when it comes to them and just go with brown sugar or some sort of fruit, but that homemade chia jam or whipped coconut cream sounds pretty delightful…
Kirsten
I’ve had some organic steel cut oats sitting in my pantry for ages. You’ve inspired me to pull them out! Thanks!
Angela @ Eat Spin Run Repeat
Oh my goodness, I totally hear you on the overpriced bowls of oats, Kate! And it’s not just here – I was recently in London visiting my sister and in one spot we visited, quinoa and oat porridge was the equivalent of $10 US. Madness! However, all of your bowls look absolutely stunning, especially the cranberry/pepita combo which I can never resist.
PS. I’ve been a terrrrrrible blog reader lately but just wanted to let you know your posts continue to make me swoon. Fabulous as always! :)
Gaby Dalkin
Hahaha! Grandpa cardigans of the food scene! Hilarious because it’s so true. I think people are scared of making steel cut oats by themselves, so this breakdown is fantastic!
Angela - Patisserie Makes Perfect
I don’t think I’ve had steel cut oats – unless we call them something different in the UK.
This looks like the perfect breakfast – will you make it and post me a bowl please :-)
Cindy
McCans steel cut oats from Ireland.
Katie
Best oats ever! Thanks for the delicious recipe! I have enjoyed every recipe I have made from your blog, this has probably been my favorite!
Kate
Thank you, Katie!
Lisa
Oh my gosh! I thought I was following your recipe but I forgot to toast them in a skillet first. They were still so delicious I ate two bowls-full, and I don’t care for regular oatmeal. Now I can’t wait to try it toasted first. I like to add real maple syrup for sweetner but is the dry fruit how you sweeten it?
Kate
Hi Lisa, I’m so glad you enjoyed your oatmeal! Sweeteners are entirely up to personal preference. Dried fruit is usually enough for me, but a drizzle of maple syrup or honey is sure nice, too!
Sara | Tastefulventure
OMG! I was just searching for recipes on how to make Steel-Cut Oats this morning!
Seriously, I bought a bag of Gluten Free Steel-Cut Oats and transferred them to a mason jar to store and threw the wrapper away a few months ago. Today I was craving some oatmeal, and for the life of me could not find the ratio of oats to water to make this!
Thank you for this post!
I’m going to print this recipe and put it on my mason jar of Oats! :)
kerry
This looks lovely. Just stumbled across your blog today, love it!
Fox Kitchen
This makes me looking forward to breakfast so much!
Becca @ Amuse Your Bouche
I don’t know what you’re talking about, your photos are stunning! Love the idea of toasting the oats first, bet that adds heaps of flavour. Looking forward to my breakfast tomorrow! :)
georgina
I’ve eaten a bowl of steel cut oats every morning for the last 4 years. I use Bob’s Red Mill with 4C water, 1-1/2C oats (enough for 6 servings) and simmer for about 17 minutes which makes them more chewy, less creamy. In in the mornings I just scoop out a serving into a bowl, add one chopped apple, a little cinnamon and milk, and a tablespoon of chia seed, and microwave for 90 seconds. Yummy! Next time I’ll toast the oats first. I’d also like to try making a savory version as well (mix in chopped bacon and top with a poached egg?)
Rach's Recipes
If I can think about it ahead of time, I often add a little extra liquids and then leave it in the refrigerator overnight. it softens the oats much better than the 10 minute cook & 5 minute rest method.
Lynne
Hey Kate :-) This is awesome. I love a nice wholesome and nutritious breakfast ! Thanks for all the great ideas for toppings. Hugs to Cookie :-)
laurasmess
I never would have thought to toast the oats before cooking. Genius (both you and America’s test kitchen!). Definitely trying this. And steel-cut oats have become ridic expensive in Australian cafe’s too. Probably on par with NYC prices when there’s chia or other superfoods involved. I reckon it’s those hipsters that have done it ;)
Shannon M
Delish! Made them yesterday afternoon and couldn’t wait for breakfast today. They turned out great. Topped them with bananas, touch of brown sugar and chopped almonds.
Kate
Happy to hear it! Thanks, Shannon!
Sharon @ Savormania
I just recently convinced my husband to give oatmeal a try for breakfast, and now he’s enjoying it as much as I do! I always tend to make my oatmeal in the mornings right before serving; I’ll try your recipe so I can refrigerate leftovers for a couple of mornings, it will definitely save time. Thanks for all these amazing topping ideas!
Kate
Victory!!! Glad to hear it, Sharon.
Joules
I’m a huge oatmeal fan, and I love steel cut oats! Thanks for sharing–I always make them at home!
Camillia
Toasting the oats really makes the difference! I only use three cups of liquid because I like mine on the thicker side and yesterday I threw some chia seeds in for fun. So hearty! I find myself craving oatmeal now. If only I could tell my 8 year old self that I’d eventually love oatmeal!
Kate
Your oats sound awesome, Camillia! I don’t think I would have gone near steel-cut oats when I was eight, either!
Lauren Gaskill | Making Life Sweet
WOW! Thank you for sharing this method!! I don’t think I’m ever going to eat my steel cut oats another way ever again! Haha. I’ve never toasted them before, but I’m going to try it for my breakfast tomorrow morning. Can’t wait! :D
Kate
Hope you loved those toasted oats!
Stephanie
Yum! I’m not usually a breakfast person, but my stomach has been growling in the mornings. Steel cut oats with milk and brown sugar are the only type my kids will sub for the instant junk, so this looks like the answer!
As for toppings, consider savory ones, too. My last oatmeal binge involved lots of arugula and sharp cheddar.
Kate
Thank you, Stephanie! I love your arugula and sharp cheddar idea. Must try soon!
Sarah Clifford
I made this for dinner tonight (putting aside the fact that we’re the crazy couple who eats oatmeal for dinner) and it was AMAZING (and was also so filling!) I have never made steel cut oats nor have I ever eaten them before but I followed your recipe and they lived up to their name! I added maple syrup, cinnamon, vanilla and bananas. We’ll probably be having this again for dinner next week with another combination of toppings ;)
Kate
Oatmeal for dinner sounds awesome to me! So glad you enjoyed the recipe!
Fariya Ali
You weren’t kidding…sooo goood!! I make this regularly now and store in mason jars for the week.
Thank you!!
Kate
Yay, thanks Fariya!
Aimee
Ah, I accidentally bought steel cut oats the other day at the grocery store instead of rolled. Now I know exactly what to do with them! Thanks for this recipe.
Lee
Nothing like the most perfect bowl of oatmeal IN THE WORLD.
Kate
A great recipe and so easy to reheat in the morning. The best bit is no oatmealy pot to wash every day!
Deepthi
These really were perfect. Made them for Saturday lunch and Sunday breakfast with homemade hemp milk. So good. So creamy.
Kate
Hooray! Thanks, Deepthi!
Tiffany
Perfect is right!! Brilliant, even!! I love whipping up a batch of these oats on Sunday night to get me through the week. I’m having oatmeal for breakfast almost every day, and loving it, all thanks to you! :-)
Anne Beets
I have been making double batches of porridge for a few years. After it cools I add dried cranberries and almond flavoring. It’s a totally healthy treat each morning.
Christian Wagner
I’ve been adding a cup of Quinoa as well to my steel cut oats lately, and a little more water. Nice change of pace and really ups the protein overall.
Alexandra
Steel cut oats are my go to all winter. I soak mine over night with water, peanut butter and raisins then just pop them in the microwave for 6 minutes in the morning and they are ready to go. Just make sure to use a deep bowl otherwise you’ll make a mess because the oats will boil over.
david
I love coconut oil. Someone suggested baking at 390 for an hour
with a 4 to one water / oats ratio. No stirring. It’s so easy.
Kalpana
Hi Kate ! Thank you for sharing this easier breakfast oat meal recipe. It looks tasty. It would be great if you could share recipe for oatmeal cookies ? TIA
Suveer
Thank you! Great recipe. I’m not a big fan of oatmeal, but this is the creamiest oatmeal I’ve ever had. I do think the butter roasting is key. Will definitely make it again. Only variations were:
1. I didn’t cook for all of the last ten minutes, but only a few minutes more after I added the salt.
2. Toppings (roasted almonds, cashews, and pistachios) were added right after the salt. I added a ripe banana too.
Thank you so much.
Kelly Castiglione
This is my go to recipe for steel cut oats! I have it saved on my phone and bring it up whenever we make them! Thanks! The texture and flavor are perfect even my picky kids love it!
Paola
Just wanted to thank you for this recipe (and health banana loaf). They are regulars for me now. We were having overnight normal oat, but I much prefer this option and it last for at least 3-4 days (normally less than planned because I take some spoons during the night between feedings…breastfeed a baby requires to charge your battery more often).
I add golden raisins, dry apricots, a few dates, coconut flaks, dry cranberries and sunflower seeds once cooked; and Greek yogurt, a bit more almond milk, banana, strawberries and blueberries each morning just before breakfast…….delicious!
Jenn
My favorite mix ins are savory. I’ll add avocado, egg, sometimes turkey bacon, a pinch of pepper and a little Sriracha. Keeps you full for ages. My second favorite is a little chocolate chips, honey and banana.
Ellen
My daughter (vegetarian) granddaughter and a friend (vegan) were home for a week. I prepared several different things and this was on the list of five best.
I loved it too!
Sarah
Kate, I made these oats this morning and they were perfect! I usually stick to old-fashioned oatmeal because I had never had success making good steel cut oats, but your recipe was fantastic! And my nine-month-old baby enjoyed them as much as I did :) Thank you for another terrific recipe!
Tia
You recipe rocked. I totally loved the Steel cut oats they served in restaurants… tried so many ways to cook it at home BUT it never tasted that good. But with your simple recipe… it turned out amazingly goood. I now eat my favorite steel cut oats everyday….Thanks!!!
Nora Kathleen
Kate,
I just made your Steel Cut Oats recipe and it was delicious! I toasted the oats in coconut oil and that brought out a wonderful flavor. I made extra for the rest of the week, as well.
I’m looking forward to trying your other recipes!
Thank you very much.
Kathleen T.
Rachel
These are deliciously creamy, my kids and I are now excited about oatmeal. The only change I make is adding finely shredded coconut to the oats before toasting……yum!!!
toni
Just finishing making this recipe, the toasted oats made the house smell yummy!
Kate
Sounds delicious! Thanks, Toni.
Charlsey
Made these oats this morning. Seriously, the best doggone steel cut oats I have ever put in my mouth! Can’t wait to eat another bowl of these in the morning. So so GOOD! Thanks for sharing :)
Kate
Thank you! I’m so glad you loved the oats!
Aline Miller
Hi! Thank you so much for this recipe! Can’t wait to try your method. I have a quick question… If I were to add chia seeds to the recipe, in which part of the process should I do that? The toasting part?
Kate
Hi Aline! Hmm, good question. Since chia seeds absorb so much moisture, you might want to add more water to the mix. I am not sure it matters much when you add them. I’d probably just stir them in at the end and let the mixture rest for an extra 5 minutes.
Erin
I just made this and I can honestly say this is the best bowl of oats I have ever had! Thank you for making oats delicious again!
P.S. I also made your berry chia jam and will be trying it on my oats tomorrow morning! Can’t wait!
Kate
I’m so glad to hear that! Thanks, Erin!
Jackie
Hi Erin. If you don’t have time to make chia jam, you can just mix 2 tablespoons chia seeds with your favorite jam (about 1 teaspoon or more). I mix the chia and jam together in the bowl and then add the oats and mix it all together. Super yummy. I typically add almond or peanut butter to the oats as well and it’s like a PB&J sandwich. :)
Deana
I absolutely love this recipe! I put cinnamon, sliced almonds and frozen blueberries which melt and are oh so delicious!!!
Kate
Thank you, Deana! Now I want blueberry oatmeal. :)
Nathan
Yes! I knew there was a way to make great tasting steel-cut oats, and you found it! Goes well with pumpkin butter and toasted pecans too. Thanks :)
Larry Rose
Kate,
I’ve been experimenting with your recipe lately. I love the flavor, but I can’t get all the liquid to absorb. I finally wound up straining it!
We live at 6,700 feet. Could that be the problem?
Thanks.
Jeni
I just made this (first time making steel-cut oats!) and it is great! Wonderful texture. I added flaxseed, dried cherries, blueberries, and cranberries, coconut, a dash of vanilla and a sprinkling of dark brown sugar. Sooooo good! I look forward to trying other topping combos!
Brittany Chance
OMG, best oatmeal EVER! I didn’t have to add any sugar because the toasted oats had so much nutty, delicious flavor. Thank you for sharing!
Jane
Made this tonight …was in the mood for ‘breakfast for dinner” which happens fairly regularly lol – its delicious! And t will be perfect in the morning too since mornings are NOT my friend and all I would have to do is heat and eat. Typically I’ve always just had some brown sugar on my oatmeal but looking at your pics I was inspired – I had it with peanut butter and a drizzle of honey. I had never even considered trying it that way before but I think I have a new favorite!! Thanks for helping me make a great bowl of oatmeal :)
Ashley
I doubled this recipe and added a can of pumpkin, vanilla and cinnamon. It was amazing, and will become a staple in our house! Thank you so much for the recipe!
Ellen
I love steel cut oats, but I never thought to toast them before – what a great idea! I wonder, would it work to toast them with coconut butter, rather than coconut oil, or unsalted butter? Maybe I’ll give it a try tomorrow morning.
Ellen
Update: Tried toasting the oats in coconut butter and they were bomb. This recipe is wonderful.
Russ
Hi. I made this and doubled the recipe, but the liquid never did fully cook down! I was left with a lot of the water/milk mixture!?!? I doubled everything in the recipe….6 cups water, 2cups Almond milk, 2cups oats. Correct? Did I mess up somehow? Thanks
Ashley
This was truly perfect! I love the toasting step- life changed!
Lisa
Thank you for the idea of toasting the oats first! Made a big difference in flavor. Will double the recipe next time!
Realynn
Are the gluten free steel cut oats as good as the regular?
Kate
Toasty oats are the secret in this one!
Paige Farias
I just wanted to say that this recipe changed everything I knew about oatmeal! It’s so delicious and I make it at least once a week now. Thank you!!
Kate
This makes me so happy! It certainly doesn’t have to be boring, or filled with sugar. So happy you enjoy, Paige.
Nicole
Another great one! I’m curious about the Morning Glory oatmeal recipe – hope to see in the cookbook!
Kate
Hi Nicole, that one’s not in my cookbook, but it’s on my site over here!
Nicole
You are the best! I’ll get some carrots from the farmers market tomorrow! I am so very in for your cookbook this spring! Toasty oats- yum
AnnettePK
It’s my understanding that oat flakes have been steamed, while steel cut oats have not been heated.
Kate
Great info, Anette!
Elle
This recipe is perfect! It is my new favorite breakfast! I use unsweetened almond milk and cut the butter in half. My favorite toppings are fresh berries (strawberries, raspberries or blackberries).
Kate
That sounds amazing, Elle.
Anna
It didn’t cook through at all let alone creamy? I followed every step in your recipe. What could go wrong ?
Kate
Hi, Anna. Sorry this didn’t go the way you would have hoped. You’ll probably want to turn the heat up a bit and put a cover on the saucepan. Just make sure you are stirring frequently so they do not burn–add water as you see fit.
BoxerGirl
Good morning and thank you very much for this new steel cut oats recipe! I had been doing the overnight thing, but this is so good with the milk in it that I would rather take the time to make it in the morning now!
I have a question. I don’t see a reference to whether the top should be on or off the pot during the different stages of cooking. I’m sure it makes a difference. Would you please clarify that?
Kate
Hey, BoxerGirl– You can leave the top off. You’ll want to keep an eye on it, as you should be stirring occasionally and making sure it isn’t sticking to the bottom of the pan.
BoxerGirl
Thanks so much for your quick reply I love the way this oatmeal crunches!
Here is what I put on my oatmeal: butter, cinnamon, pecans, maple syrup, a little cream around the edges :-)
Kate
Sounds delicious!
Jean Compton
Great texture. I’ve always had issues cooking steel cut oats. Your recipe did not say whether to cover it. I always thought I should. This morning I did not and I think that made a difference. I’m eating it with a cooking apple sprinkled with cinnamon and drizzled with all natural honey and also a 1 tsp Justin’s Hazelnut Chic butter and 1 tsp coconut peanut butter (to die for) and 1 TBSP Jaye Robb’s chocolate protein powder!! YUMMY!!
Kate
Sounds so chocolatey and delicious, Jean!
Hailey
Does this oatmeal reheat easily on the stove? I don’t have a microwave… :)
Kate
I haven’t tried it myself, and I think you’d have to watch it closely the first time you try it. Maybe add some extra liquid to the pan, and slowly reheat it while stirring. I’d be most concerned about burning it, so the low heat and extra liquid should help that! Let me know how it goes, Hailey! Would love to know what works.
Lisa
It reheats in just a couple of minutes. I usually have solid oats in my fridge, so I cut off a ‘slice’ of porridge, then add some almond milk and kinda squash it in the saucepan until it is lovely and creamy again. Very simple.
Lynette
Soooooo yummy! Thanks for sharing your recipe! This is my second time making it in a week! Writing my ‘comments’ while I patiently wait for my steel cut oats to finish simmering. Can’t wait! ;)
Kate
You’re welcome Lynette! I hope you liked the oats. :)
Lisa
This is fantastic! In England it’s somewhat harder to find ‘coarse’ oats. We do have them though. Waitrose is selling medium cut oatmeal which is only a bit finer. Mornflake is the brand. This recipe is wonderful! I love it. Thank you.
Kate
Oh, I’m glad you found them, Lisa! Thanks for the pointers– my other British readers will thank you!
Claudia Thompson
Oh my stars! I just found your site and am SO thrilled! I just made your perfect steel cut oats recipe (Using Bob’s Red Mill) and it turned out divine! I never knew about toasting the oats and it they are so creamy and nutty- what a pleasure to make! I am going to try your savory oats recipe and can’t wait to explore the rest of your site. I have been living the “too busy to cook” lifestyle and I am excited to return to the joy of food preparation on my health and wellness journey. Thank you, thank you!
Claudia, NJ
Kate
Oh, I’m so glad you found my blog, Claudia! I hope it helps to bring the joy of cooking back into your life! All the best on your journey toward wellness.
Dawn
After years of suffering through morning oatmeal, this recipe changed my life. But my dislike for oatmeal was a twofer… Texture and taste. I don’t love the usual flavor combinations you find in oatmeal. So I took the opportunity to mix in grated Parmesan and serve it with spinach, mushrooms and a poached egg. I can make all of the components ahead of time (even the eggs!) and reheat in the morning. Savory oats. Who knew? (Not me!!!)
Kate
I’m so glad you found this recipe, Dawn! I hope this turns over a new leaf for your relationship with oats!
Mary Riekert
Hi there
Thank you for this recipe. It makes the best steel cut oats ever. It is winter now in Australia and toasting the oats in coconut oil on a frosty night warms up the kitchen and the oats reheated in the morning are just delicious and warming. We’re loving your recipes Down Under and look forward to your book later this month.
Kate
Thank you, Mary! I’m so glad that my recipes are helping you warm up. I’m hoping for a mild winter for all of you! Hello from KC. :)
Lucinda
We switched to steel cut oats a couple of months ago. I make it in a double boiler while getting ready for work which takes a little longer but doesn’t require babysitting. I’m definitely going to try your recipe (I never thought to toast the oats before cooking–can’t wait to try it tomorrow!). I always add a handful of dried cranberries and we eat it with REAL maple syrup–that’s it: oats, cranberries, and maple syrup–love it! I spoon my serving into a 6 oz jelly jar, top it with syrup, and eat it later in the morning at work when the hunger pangs hit. It would save me some time each day to make ahead even though reheated oatmeal sounds iffy! My husband is retired and he gets stuck with the pan to clean each day–so making a weekly batch will make him a happy camper, I’m sure!
Kate
Great, Lucinda! I’m so glad you love the oats. I appreciate all the notes– they’ll be useful for other readers, for sure.
Lee
This is great info. I have ideas for you too. The night before, I use coconut water with pulp instead of water. It comes in handy 17 oz. cans. I use 1/2 cup of steel cut oats. (Now I toast them thanks to you!). Add salt and dried fruit (opt.) Bring these to a full rolling boil, turn it off and put on the lid. When you wake up in the morning, it is done perfectly. Warm it if you want. Add cream and sugar or not. P.S. My family lived in Lawrence, KS so it’s easy to picture you cooking away up there in Kansas City!
Kate
These are great tips, Lee, thanks! I’ll have to try your technique.
Lee
Sorry, I posted twice because the server said it didn’t go through the first time…
Sherry
Has anyone tried making this recipe in the Instant Pot? If so how long do you cook the steel cut oats?
Kate
I haven’t tried this just yet, Sherry, but I hope another commenter can help you out in the future!
Brigette
I made these and they were WONDERFUL! Thank you so much for a recipe I will make many times.
Kate
Great! Thank you, Brigette.