Clean Eating Coconut Steel Cut Oats

If you haven’t noticed I am on quite a coconut kick lately – it all started with the morning glory muffins a few weeks ago. For that recipe I had to purchase coconut oil and shredded coconut. Since then I have been using the leftover ingredients in any way I can. Last week I made a coconut granola and now I decided to create a delicious coconut steel cut oats recipe.

Steel cut oats is basically oatmeal that has not been processed at all. Instead they are the inner part of the kernel (aka. the whole grain groat) that has been cut into 2 to 3 pieces by a piece of steel. You can find packages of these in the oatmeal, natural food, or bulk section of your grocery store. I highly recommend purchasing from the bulk section because they are much cheaper. You can usually get a pound of organic steel cuts oats for less than $3.

Because it takes about 45 minutes to make steel cut oats the old fashion way, on the stove top, I usually make a batch overnight in my slow cooker. However, I have to say that I actually prefer them made the old fashion way. I love the consistency the oats take on when simmered in a pot. They are nice and creamy but still have a bit of a chew to them. I find the slow cooker method to produce a decent result but sometimes they are a little mushier than I would like.  In case you have never made steel cut oats before I took step by step pictures of the stove top method to show you this recipe coming together. See below.

For this recipe I did not add sugar. Instead I sweetened the oatmeal with 1 – 2 teaspoons of pure maple syrup per serving after it was done. In my opinion, this is adds just enough sweetness to my morning oats. If you want yours a little sweeter then add in 1-2 tablespoons of brown sugar to the entire batch. However, if you want to keep this recipe clean then just go with the maple syrup.

Steel cut oats can be made ahead of time and stored in the refrigerator or frozen into batches. Usually, I keep the batch in the fridge and just eat it throughout the week. It warms up nicely in the microwave.

Here are the steps to making steel cut oatmeal on the stove top. You can print out the full recipe below.

Step 1. Melt 1 tablespoon of coconut oil in a pan. This only takes about a minute or so.

coconutoil (2)

Step 2. Add steel cut oats and toast until golden and fragrant. This will take about 1-2 minutes. I don’t recommend skipping this step because it does give the oats a nice flavor.


Step 3. Add in 3 cups of hot tap water, bring to a boil, then turn heat down and simmer for 25 minutes. I will stir 1-2 times during this period. I have read that you don’t need to but I always do because one time I had the oats stick to the bottom. This picture is what it looks like after it has cooked for 25 minutes.

oatmealcookingforabout15 minutes

Step 4. Add in 1 cup of milk and let simmer for another 15 minutes. This picture is what the oats will look like after milk has been added.


Step 5. Add vanilla and shredded coconut. Let oats sit for about 3-5 minutes. You might think they look a little soup but they will continue to thicken nicely.


Step 6. Serve individual bowls with 1 -2 teaspoons of pure maple syrup and enjoy!



5.0 from 3 reviews

Clean Coconut Steel Cut Oats
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon coconut oil
  • 3 cups hot water
  • 1 cup steel cut oats
  • 1 cup 1% milk
  • ¼ cup shredded coconut
  • 1 teaspoon vanilla
  • maple syrup to serve
  1. Heat coconut oil in sauce pan until melted then toast steel cut oats until golden and fragrant,
  2. Add in 3 cups of hot water. bring to a bowl then let simmer for 25 minutes.
  3. Add in milk and simmer for another 15 minutes. Stir in vanilla and shredded coconut.
  4. Let stand for 5 minutes.
  5. Serve in bowls with drizzle of maple syrup. The oatmeal will turn into a perfect porridge consistency
Nutrition Information
Serving size: ¼ of recipe Calories: 265 Fat: 11 Carbohydrates: 38 Fiber: 5 Protein: 8



  1. How many carbs? It got cut off. This sounds so good.

  2. Do you think I could substitute Almond milk for the 1% milk?

  3. This is so yummy! Thanks for the recipe because it’s a keeper.

  4. This recipe is awesome! The perfect amount of sweetness and creaminess…just delicious. It’s quickly becoming a regular for me!

  5. Love this! It is worth the lengthy cook time. I’ve been taking it to work daily and it reheats wonderfully.

  6. Just tried this for the first time this weekend. I was so excited by the taste that I made others in my house try it! I wanted to eat it instead of put it in the fridge for my mornings this week. Thank you for sharing your oatmeal recipes. I make mine with old fashioned oats. I also loved the apple pie oatmeal, you are an oatmeal virtuoso!

    • Thank you so much!! I have a PB & J recipe going up real soon. This is my new favorite when I need a good extra hearty breakfast.

  7. I made this using sweetened flaked coconut and light soymilk. Delicious!

  8. Michelle says:

    Do I cook this the same way, if done in the slow cooker??Very excited to try this.

    • I have never made this in the slow cooker so not entirely sure. It might need to be adapted. The liquid might need to change and not really sure on the amount of time needed. Sorry I can’t be more helpful.

  9. How did u divide into muffin tin and how did you freeze. Thanks so much so excited to make

  10. Latisha Harris says:

    I dont have coconut oil, what else can I use?

  11. Very good, thank you!!!!


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