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.
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.
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!
- 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
- Heat coconut oil in sauce pan until melted then toast steel cut oats until golden and fragrant,
- Add in 3 cups of hot water. bring to a bowl then let simmer for 25 minutes.
- Add in milk and simmer for another 15 minutes. Stir in vanilla and shredded coconut.
- Let stand for 5 minutes.
- Serve in bowls with drizzle of maple syrup. The oatmeal will turn into a perfect porridge consistency
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jodie says
February 14, 2013 at 7:56 amHow many carbs? It got cut off. This sounds so good.
Tammy says
February 14, 2013 at 8:18 am38…sorry the mobile version is a little tricky.
Jamie says
February 19, 2013 at 11:27 amDo you think I could substitute Almond milk for the 1% milk?
Tammy says
February 20, 2013 at 11:26 amI never made it with almond milk before but I am sure you could. If you try it let us know how it turns out.
Chris says
January 3, 2014 at 11:32 pmI always make mine with almond milk (coconut milk works too) – they’re delicious!
Michelle says
March 7, 2013 at 2:56 pmThis is so yummy! Thanks for the recipe because it’s a keeper.
Becca says
March 16, 2013 at 8:56 pmThis recipe is awesome! The perfect amount of sweetness and creaminess…just delicious. It’s quickly becoming a regular for me!
Trisa says
April 26, 2013 at 12:46 amLove this! It is worth the lengthy cook time. I’ve been taking it to work daily and it reheats wonderfully.
Kristi says
May 13, 2013 at 12:29 pmJust 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!
Tammy says
May 13, 2013 at 12:38 pmThank 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.
Amanda says
July 28, 2013 at 5:19 pmI made this using sweetened flaked coconut and light soymilk. Delicious!
Michelle says
August 9, 2013 at 8:02 amDo I cook this the same way, if done in the slow cooker??Very excited to try this.
Tammy says
August 13, 2013 at 6:08 amI 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.
Michele says
August 13, 2013 at 8:35 pmHow did u divide into muffin tin and how did you freeze. Thanks so much so excited to make
Latisha Harris says
October 2, 2013 at 3:48 amI dont have coconut oil, what else can I use?
Tammy says
October 2, 2013 at 12:26 pmButter works great too.
Renee V. says
October 13, 2013 at 12:26 pmVery good, thank you!!!!
Heidi O. says
June 7, 2014 at 9:16 pmI 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!
Margie Lenez says
June 22, 2014 at 8:35 pmJust made this recipe but used coconut milk, and 1 tsp coconut extract. It tastes amazing! Thanks for sharing 🙂
Nancy Flinck says
September 25, 2014 at 3:54 pmI 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!!
Julie says
September 29, 2014 at 6:02 pmWhat is a serving? 1 cup? I really want to try this, might go to Costco to pick up some coconut oil. Thanks!
Lauren says
December 15, 2014 at 2:16 amSo 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
Sarah R says
January 6, 2015 at 9:19 amI 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!!
Elisabeth says
January 11, 2015 at 6:55 pmhow do you usually re-heat the frozen portions?
Tammy Kresge says
January 11, 2015 at 7:01 pmI reheat them in microwave.
Jane says
January 21, 2015 at 10:16 amI toasted the coconut and used coconut extract instead of vanilla – this recipe rocks!
Missy says
February 6, 2015 at 12:30 pmThis 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!
Lora B says
April 20, 2015 at 10:38 amCrazy question, but for 1/4 of the recipe, it is 38 points plus????? Am I reading it wrong? Thank you.
Beth says
May 5, 2015 at 11:35 amI 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!
weavergirl says
July 22, 2015 at 9:29 amTammy,
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.
Karen says
October 15, 2015 at 7:08 pmI made this recipe last weekend after discovering your site. It is delicious! I look forward to it every morning.
Gil Ytuarte says
January 26, 2016 at 8:57 pmCan 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?
Kayla says
September 14, 2016 at 6:06 pmI 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?
Shay says
October 2, 2016 at 2:37 pmABSOLUTELY 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!
gena says
February 27, 2017 at 10:43 amI 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!
Morgan says
November 19, 2017 at 3:21 pmA 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.