Steel-cut oats are one of my favorite healthy breakfast recipes! There’s nothing like a wholesome bowl of hearty oatmeal drizzled with maple syrup and sprinkled with nuts to make my morning perfect. Today, I’m going to share my foolproof recipe and tips for making the perfect pot of creamy, yet never mushy, steel-cut oats.
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Steel-cut oats are in a regular rotation at my house. Not only do I love eating a bowl for breakfast but my kids are also huge fans. And, when my kids are fans of something healthy I’ll make every day!
4 Reasons You’ll Love This Steel Cut Oats Recipe
- Super good for you – Steel cut oats are minimally processed making them high in nutrients like fiber and protein. They have a low glycemic index and are naturally gluten-free. When you eat a hearty bowl you can plan to be full and satisfied through lunch.
- Inexpensive healthy breakfast – a 24-ounce bag costs around $6. There are 15 servings per bag. If my math is correct, that’s only $.40 per serving. Just for reference, ordering steel cut oats from a cafe will run you about $4 or 5 dollars a bowl. Making it at home is less than 50 cents a serving!
- Can be made ahead of time – Cooking time does take longer than instant oatmeal but it can be made ahead of time and then warmed up all week. I’ll give more meal prep tips below.
- Customizable – a bowl of steel-cut oats is like a blank canvas. You can top it with maple syrup, nut butters, fruit, yogurt, or even savory toppings.
What are steel cut oats?
Before I jump into all things steel cut oats I want to give a quick rundown on steel-cut oats and the difference between old-fashioned oats and instant oats.
Steel-cut oats is oatmeal that has been minimally processed. The inner part of the kernel (aka. the oat groat) has been cut into 2 to 3 pieces by a steel blade.
This is the reason it takes the longest to cook. It’s also the reason it transforms into a nice chewy creamy texture after it’s cooked.
Old fashioned oats, or rolled oats, are cooked slightly and flattened out. This reduces the cooking time and makes them perfect for oatmeal recipes like overnight oats, granola, and cookies. The cooking time is shorter than steel-cut oats. The texture isn’t as chewy as steel-cut oats but it’s still firm without becoming too mushy.
Instant oats are the most processed of the three types of oats. The oats are cooked, dried, and then flattened out. These cook quickly and can often turn mushy.
How I decide on the type of oats to use
- I use steel-cut oats when I want a bowl of oatmeal.
- I use rolled oats when I’m making overnight oats, baked oatmeal cups, granola, energy balls, or any baked good that calls for oatmeal.
- I never use instant oats! But if I did it’d be just to throw together a quick bowl of oatmeal for my kids. A quick fact: Instant oats can’t be a substitute for rolled oats in recipes because of the fast cooking. Trust me, you’ll end up with much.
Ingredient Notes
Steel-cut oats – Can be found in the cereal, natural food, or bulk section of your grocery store. Bob’s Red Mill is the brand I use most often.
Coconut or Almond Milk – Dairy milk or any milk of your choice will work just fine.
Coconut Oil or butter – Toasting the oats in either coconut oil or butter brings out a delicious nutty flavor with the oats.
Vanilla extract – This adds to the flavor of the oats.
How to Make Steel Cut Oats
I prefer the stovetop method when cooking steel-cut oats. Yes, a batch can be made using a slow cooker but I find this produces oats that are mushier than I like.
Cooking oats the old fashion way on the stovetop creates a creamy texture with a nice bite to them.
Here’s my foolproof method for cooking a large batch of delicious creamy steel-cut oats.
Step 1. Melt 2 tablespoons of butter or coconut oil in a 5 1/2 – 6-quart pot. This only takes about a minute or so. Add the steel-cut oats and toast until golden and fragrant, about 1-2 minutes.
I don’t recommend skipping this step because it does give the oats a nice flavor.
Step 2: Add in 4 cups of hot water, bring to a boil, then turn heat down and simmer for 20 minutes.
I’ll stir 1-2 times during this period. The picture is what it looks like after it has cooked for 20 minutes.
Step 3: Add in 2 cups of milk and let it simmer on low for another 20 minutes. This picture is what the oats look like after the milk has been added.
Step 4: Remove the oats from the heat and stir in the vanilla. Let oats sit for another 5 minutes. You might think the oats look a little soup but they will continue to thicken.
In this step, sometimes I like to stir in some shredded coconut to give it a delicious coconut flavor. Just an idea 🙂
Step 5: Pour the cooked oats into a bowl and drizzle with pure maple syrup.
Step 6: Serve hot with your favorite oatmeal toppings.
Steel-cut oat topping ideas
- Fruit – raspberries, blueberries, blackberries, apples, and bananas.
- Dried fruit – cranberries, cherries, and blueberries.
- Nuts – pecans, almonds, and cashews.
- Nut butter – peanut butter and almond butter
- Shredded coconut
- Cacao nibs
- Flaxseeds or chia seeds
- Yogurt
- Eggs
FAQS
Can use all water, if needed. If you’re out of milk this recipe works fine using all water. The milk does provide an additional creaminess so if you can, use milk.
Substitute any milk. Almond milk, rice milk, hemp milk, dairy milk all work fine in this recipe.
Add the sugar later. I never add a bunch of sugar directly to the recipe. Instead, adding a couple of teaspoons of pure maple syrup to your bowl of oatmeal is all the sugar needed for the perfect amount of sweetness.
Add superfoods. Bulk up the fiber and protein by stirring in chia seeds, hemp hearts, flaxseeds, or your favorite superfood.
The longer the oats sit the thicker the texture will get. If after 35-40 minutes the oats still seem liquidy don’t worry because they will thicken up as they sit on the stove. The oats will even thicken more when stored in the refrigerator.
Add more liquid for a creamier texture. The recipe I’m sharing creates a delicious creamy texture but if you’d like a softer texture with less bite then add in more milk.
Supplies to Prepare This Recipe
Meal Prep Tips
After the oats have cooled, place them into a glass meal prep container and refrigerate.
To reheat steel-cut oats place the desired amount into a microwave-safe bowl and heat on high for 1-2 minutes. Stir in maple syrup and/or additional milk, add toppings, and serve hot.
Freezer Tips
Steel-cut oats freeze and reheat beautifully.
After the oats are cooked and cooled place them into 1-cup Souper cubes or a freezer container. If you’re freezing using Souper Cubes then after the steel-cut oats are frozen remove and place the oat blocks into a labeled freezer bag.
When you’re ready to eat then place the steel cut oats into a microwave-safe dish and heat on high for 2-3 minutes or until hot.
Steel Cut Oats (Stovetop Method)
Ingredients
- 2 cups steel-cut oats
- 2 tablespoons coconut oil or butter
- 4 cups hot water
- 2 cups coconut or almond milk you can use any milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Melt the coconut oil or butter in a large pot. Once it's melted then add in the steel cut oats and cook for 1-2 minutes until the oats are golden and fragrant.
- Pour in 4 cups of hot water then bring to a boil. Turn the heat down and simmer for 20 minutes or until the oats start to absorb the water and thicken up. Stir the oats 1-2 times during this step.
- Stir in 2 cups of milk and continue to let the oats simmer for another 15-20 minutes. Again, stirring 2-3 times so the oats don't stick to the bottom of the pot.
- Remove from heat and stir in the vanilla and salt. Let the oats sit for another 3-5 minutes or until thickened.
- Serve hot with your favorite toppings.
Video
Notes
Meal Prep Tips
After the oats have cooled, place them into a glass meal prep container and refrigerate. To reheat the steel-cut oats place the desired amount into a microwave-safe bowl and heat on high for 1-2 minutes. Stir in maple syrup and/or additional milk, add toppings, and serve hot.Freezer Tips
Steel-cut oats freeze and reheat beautifully. After the oats are cooked and cooled place them into 1-cup Souper cubes or a freezer container. If you’re freezing using Souper Cubes then after the steel-cut oats are frozen remove and place the oat blocks into a labeled freezer bag. When you’re ready to eat then place the steel cut oats into a microwave-safe dish and heat on high for 2-3 minutes or until hot. ÂNutrition
Have you tried this recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
How many carbs? It got cut off. This sounds so good.
38…sorry the mobile version is a little tricky.
Do you think I could substitute Almond milk for the 1% milk?
I never made it with almond milk before but I am sure you could. If you try it let us know how it turns out.
I always make mine with almond milk (coconut milk works too) – they’re delicious!
This is so yummy! Thanks for the recipe because it’s a keeper.
This recipe is awesome! The perfect amount of sweetness and creaminess…just delicious. It’s quickly becoming a regular for me!
Love this! It is worth the lengthy cook time. I’ve been taking it to work daily and it reheats wonderfully.
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.
I made this using sweetened flaked coconut and light soymilk. Delicious!
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.
How did u divide into muffin tin and how did you freeze. Thanks so much so excited to make
I dont have coconut oil, what else can I use?
Butter works great too.
Very good, thank you!!!!
I made this for the first time last week. It was soooo yummy! My husband hates steel cut oats, but liked this so much that he requested it for his birthday breakfast! He also loved the apple pie one. I think toasting the oats is critical. I had always done the crock pot oats, which I love, but this is so worth the prep time!
Just made this recipe but used coconut milk, and 1 tsp coconut extract. It tastes amazing! Thanks for sharing 🙂
I recently stumbled upon your website recently looking for salad in a jar. Since then, I have made a couple of your recipes, the whole wheat pancakes and coconut steel cut oats and s smoothie. The pancakes were awesome! I’m not sure of what made them so light, they were geat tasting too! I just made the steel cut oats with almond milk (sugar free) and they look great, am anxious to try them. The smoothie was the Banana Kale smoothie but didn’t add the kale ( didn’t have any) I drank the whole thing not realizing it 2 servings! I am loving the recipes you post, they are every thing I have in the house, and best of all they are family friendly. Thanks! Keep up the good work!!
What is a serving? 1 cup? I really want to try this, might go to Costco to pick up some coconut oil. Thanks!
So I’m new to cooking period.. Haha. So when you’re done cooking them you put them in Tupperware in the fridge and it’s okay the leave them in the fridge for a whole week? Looks delish by the way
I made these this weekend (two batches) and froze them in 1/2 cup portions. I LOVE it! The kids and husband can add whatever fruit they want and I add a sprinkle of cinnamon and some raisins to mine and microwave for 1 – 2 minutes. Perfect consistency with a splash of milk! Love your site and your recipes!!
how do you usually re-heat the frozen portions?
I reheat them in microwave.
I toasted the coconut and used coconut extract instead of vanilla – this recipe rocks!
This is my go to recipe for oatmeal! I always double or triple it and then freeze them in muffin tins for quick breakfasts on the weekdays. My kids love and I do too knowing it’s so much healthier (and cheaper) than instant oatmeal packets. Thanks so much!
Crazy question, but for 1/4 of the recipe, it is 38 points plus????? Am I reading it wrong? Thank you.
I always have a batch of steel cut oats in the freezer because it’s my husband’s breakfast of choice. I use a method very similar to this one except it’s even easier! What I do is melt about a tablespoon of butter, toast 2 cups steel cut oats, add 4 cups water and about 1/2 cup milk. Then I boil for 4 minutes, turn off the heat, cover, and go to bed. In the morning I use an ice cream scoop to portion onto a cookie sheet covered with parchment and flash freeze. Super easy and yummy. We prefer a firmer texture to our oats and this is perfect. I’ve also done this on a smaller scale for one or two people and just let them sit about 20 minutes or so.
Actually, I need to get off my butt and go do this now so we have breakfast tomorrow!
Tammy,
I usually do my steel cut oats in a crock pot. Instead of brown sugar or maple syrup I use coconut sugar since it has the lowest glycemic load. To the pot I add a tablespoon of ground flax seeds, hemp seeds and chia seeds. Finally I add two chopped apples. My husband loves this.
I made this recipe last weekend after discovering your site. It is delicious! I look forward to it every morning.
Can you put fruit in them when you put then in the containers? If so how long are they good for?
Is it recommended to use a food saver (vacuum pack machine) to store your meals?
I love this oatmeal so much but i recently started a low carb diet. I’m just curious to know if the 38 carbs in this recipe accounts for the maple syrup or not?
ABSOLUTELY DELICIOUS!!! I make and freeze this recipe every week during the fall and winter seasons, I’m so glad the recipe is still here! Thanks!
I could never make steel cut oats right until I followed your recipe! I’m in love with the coconut oats but can’t wait to try the apple pie and pumpkin pie versions. I make a batch on Sunday night and take them to work every morning for breakfast, works perfectly. Thanks so much for posting!
A couple of years ago I discover Steel Cut Oatmeal-WOW!
I’ve never had instant oatmeal since I try to stay away from over processed food so I was thrilled with the taste and texture of the SCO. I have a 1952 Chambers Stove, with a Well.
Think original Slow Cooker built in. I prep the well, mix the oats and water as directed and in the morning it is perfect still with body and a bit of crunch. I alternate between stevia, plain and brown sugar. I had never liked milk add but recently started adding Kefir and love the added tartness. Will have to try the coconut oil instead of butter.
Placed in a insulated coffee mug it is perfect when I arrive at work.