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Maybe I have old-fashioned taste in breakfast, but if I could only have one morning meal for the rest of my life, it would be a bowl of steel cut oatmeal. Today, I’m going to be sharing how to cook Steel Cut Oats that are creamy and perfect every time.

How to cook steel cut oats. The secret to making perfect steel cut oatmeal on the stovetop that turns out perfectly every time! Healthy and low calorie, this is the only oatmeal recipe you need. Simple, vegan, and high in fiber, steel cut oats keep you full all morning long.

They’re endlessly customizable, never mushy, and can be made ahead for healthy breakfasts all week.

If you think oatmeal is bland, unappealing, or (as one reader expressed) you “just can’t get into it,” this foolproof steel cut oats recipe is worth another chance.

My oatmeal journey is proof.

  • Growing up, we always had a box of fruity-flavored oatmeal packets stuffed under the bottom shelf of our pantry. They were sugary (that part I didn’t mind) and microwaved up into a kind of slop that would change tints depending upon what flavor of fruit it was supposed to imitate.
  • Then, I became older and wiser. I bought the oatmeal packets without the sugar. They tasted terrible. No wonder people thought oatmeal was terrible!
  • Then, at long last, I was in a cute cafe where I spotted something called “steel cut oats” at the top of the menu. Feeling somewhat magnanimous (but mostly curious) I decided to give this steel cut oatmeal business a chance.


In place of the bland, textureless muck that had been my prior bowls of oatmeal, steel cut oats were thick and creamy, pleasantly chewy and nutty, and left me feeling satisfied in a deep, wholesome way that I thought was reserved only for those who practice yoga.

The difference between steel cut oats and the instant oatmeal I had been eating is like comparing different foods.

Steel cut oats make a delicious, healthy breakfast.

Are Steel Cut Oats the Same as Rolled Oats or Instant Oatmeal?

In the sense that all come from the same grain, yes. How they are processed, however, is different, which is why making a bowl of oatmeal with each of the different types of oats yields different results.

  • Steel Cut Oats: The best bowl of oatmeal. The oats are left whole and cut into pieces with a steel mill. Steel cut oats are the least processed and therefore maintain the best texture when cooked. They also take the longest amount of time to cook (as you will see, it’s worth waiting).
  • Rolled Oats: A respectable though not otherworldly bowl of oatmeal. The oats are steamed and pressed flat. If you are in a big hurry and need breakfast in a few minutes, rolled oats are reliable option. They are also my favorite for baking (steel cut oats stay way too crunchy to use in most baked recipes like Healthy Oatmeal Cookies).
  • Instant Oats: Just say no to a bowl of instant oatmeal. These are rolled oats that are cut into small pieces. By the time you heat them, they lose all texture (hence, mushy). Instant oats work nicely in some recipes where you don’t want the oatmeal to maintain its complete texture, like these Healthy No Bake Cookies, but would not be a good choice for a tasty breakfast.
Easy Steel Cut Oatmeal. Top with berries, nuts, or nut butter to make your perfect bowl!

How to Cook Steel Cut Oats (Stovetop Method)

For a cozy, everyday breakfast a steaming, creamy bowl of classic stove top steel cut oatmeal is my forever love.

It’s easy, healthy, and perfect for all of your favorite toppings!

STEP ONE: Pick Your Liquid.

  • For every 1 cup of steel cut oats, you’ll need 3 1/2 to 4 cups of liquid, depending upon how thick you’d like them to be (less liquid = thicker steel cut oatmeal).
  • I like to do a mix of water and milk to make the steel cut oats extra creamy. The ratio is flexible. I generally use 2 1/2 cups of water and 1 cup of milk.
  • You can use your milk of choice—dairy milk or non-dairy milks like coconut milk or almond milk are great (perfect if you need vegan steel cut oats). If you are feeling indulgent (or are Ina Garten or the Pioneer Woman), whole milk is indisputably delicious.

STEP TWO: Place the Liquid, Oats, and SALT in a Saucepan.

  • Note the emphasis on salt above. Add a good pinch for each cup of steel cut oats.
  • I always recommend kosher salt, which has a clean taste. Also, because the grains are larger, you’ll more easily avoid over salting your food.
  • Salt won’t make the oats taste salty. Rather, it wakes up their flavor and helps ensure the oats are not at all bland.
  • Use a medium or medium large saucepan. The oats will need some room to expand.

STEP THREE: Bring to a Boil, Reduce to a Simmer.

  • Let the oats simmer on medium-low heat for about 20 minutes to start. You don’t need to babysit them. Simply stir the oats every now and then to make sure they aren’t sticking to the bottom and to remind yourself how delicious this bowl of steel cut oatmeal is going to be.
Classic stove top steel cut oatmeal is a healthy breakfast that is endlessly customizable.

STEP FOUR: Choose Your Texture.

  • Once the oats have been simmering 20 minutes, they’ll need about 5 to 10 minutes of additional simmering to reach their ideal texture.
  • “Ideal” is defined by YOU, the oatmeal chef! Like your oats with a more chewy texture? Stop cooking them sooner. Softer, thicker, and creamier is more your style? Let them go the full half hour. Thirty minutes total time is my personal steel cut oatmeal sweet spot.
  • The oats will continue to thicken as they cool, so don’t panic if they seem too thin.

STEP FIVE: Top ’Em Off!

  • This is the fun part. Oats are a healthy blank canvas for any of your favorite toppings and mix-ins.
This steel cut oats recipe will change your breakfast forever! An easy step by step recipe with lots of ideas for topping.

Topping Ideas & Variations

Toppings and mix-ins are one of the best parts of steel cut oats! Use them to add flavor and nutritional benefits alike.

  • Fresh Fruit. Sliced bananas, blueberries, or strawberries are classic; or try seasonal variations like pears, apples, cherries, or peaches.
  • Dried Fruit. Try dried cranberries, raisins, or chopped dried apricots.
  • Chocolate. Chocolate chips are always yummy. For double chocolate, add 2 to 3 teaspoons of cocoa powder, plus some sweetener like in this Chocolate Oatmeal.
  • Nuts. Try toasted chopped pecans or walnuts, or use a nut butter like peanut butter or almond butter.
  • Seeds. Have chia seeds, flaxseeds, or sunflower seeds in your pantry? Toss ’em in!
  • Spices. Try a pinch of cinnamon and nutmeg. Pumpkin pie spice is yummy too (see this Pumpkin Oatmeal to really spice ’em up).
  • Sweeteners. A tablespoon or two of honey or pure maple syrup can work wonders to convince oatmeal skeptics.
  • Cream. A little splash of heavy cream makes these extra special.
  • Protein Powder. 1/2 to 1 scoop can add flavor and make the oats even more filling.
  • Greek Yogurt. I love adding a cool blob of vanilla Greek yogurt to the top of my hot oatmeal. It proves a nice counterpoint, plus additional calcium and protein.

How to Store Steel Cut Oats

Since steel cut oatmeal takes longer to make than I typically have time for on an average weekday morning, I like to make a big batch on weekends and store it for healthy breakfasts all week long.

  • To Refrigerate. If you are super organized or want to be able easily grab a single serving, portion the oatmeal into individual containers. You can also just put it all into one giant container, then scoop your desired amount into a bowl the morning you heat it up. Steel cut oatmeal can be refrigerated for up to 1 week.
  • To Freeze. Portion your desired amount of the cooked oats into your container of choice. Freeze for up to 3 months. Let thaw overnight in the refrigerator.

How to Reheat Steel Cut Oats

  • Place the steel cut oatmeal in a microwave-safe bowl or in a saucepan. Add a good splash of milk or water. Reheat gently in the microwave or on the stovetop, stirring a few times throughout and adding more liquid as needed to keep it from drying out.
  • Note on portions: Oatmeal quadruples when it’s reheated. OK, don’t quote me on that exact math, but I find that by the time the oats absorb the extra liquid, I end up with a much larger serving than it appeared when I first scooped it into my bowl.

Questions? Thoughts? Confessions of oatmeal love (or hate!)? LET ME KNOW!

I’d love to hear what you think about steel cut oats, along with any of your favorite toppings.

Frequently Asked Questions

Can I Make Steel Cut Oats in a Pressure Cooker?

Absolutely! See Instant Pot Steel Cut Oats for a recipe. Be sure to tightly seal your Instant Pot and use non-dairy milk.

Can I Make Steel Cut Oats in a Crockpot?

Absolutely. See my Slow Cooker Steel Cut Oats for a recipe; it is excellent for big batches and crowds.

Can I Make Overnight Steel Cut Oats?

If you’d like to make overnight oats by soaking them in liquid, I recommend this overnight steel cut oats recipe, which is typically served cold (though you can heat it if you like). It is one of my favorite make-ahead breakfasts.

What is the Difference Between Regular Steel Cut Oats and Quick-Cooking Steel Cut Oats?

Quick-cooking steel cut oats are regular steel cut oats that are cut a bit smaller so that they cook more quickly. Their texture is not as nice and chewy as regular steel cut oats, but they are a better option for a bowl of oatmeal than instant oatmeal or quick-cooking oats.

What are Some Health Benefits of Oats?

Whole grain and high in soluble fiber, oats have been shown to help lower LDL (bad) cholesterol, which can lower risk of heart disease. They are also rich in iron and vitamin B. For those with celiac, oats are a gluten-free grain. (benefits info found here).

What Are Groats?

Groats are the whole kernel of a grain after the husk has been removed. Steel cut oats are whole oat groats that have been toasted, then chopped into small pieces.

Steel Cut Oats | How to Cook the Perfect Bowl

4.74 from 90 votes
How to cook steel cut oats. The secret to making perfect steel cut oatmeal on the stovetop that turns out delicious and creamy every time! Healthy and low calorie, this is the only oatmeal recipe you need. Simple, vegan, and high in fiber, steel cut oats keep you full all morning long. Easy to make ahead and you can add any of your favorite toppings.

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Servings: 4 servings (about 4 cups)


  • 2 1/2 cups water plus additional as needed
  • 1 cup milk any kind you like (I use unsweetened almond milk)
  • 1 cup  steel cut oats
  • 1/4 teaspoon kosher salt do not omit this!
  • Toppings and mix-ins of choice see blog post above for suggestions


  • Place 2 1/2 cups water and milk in a medium/large saucepan. Bring to a boil over high heat.
  • As soon as the liquid boils, stir in the oats and salt. Return the mixture to a steady boil, then immediately reduce the heat to low so that the oats are at a gentle simmer. Don’t walk away from the pot at this point, as oats sometimes like to boil over. If your oats start to foam up and you are concerned, lift the pan right off the heat and let it settle down a bit before returning the pan to the heat to finish cooking.
  • Let the oats gently simmer for 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. At this point, judge how chewy or creamy you’d like your oatmeal. For softer, creamier oats, continue cooking for 5 to 10 additional minutes, stirring every few minutes until the oatmeal is as tender as you like. If the oatmeal becomes thicker than you’d like, splash in a little extra water or milk to thin it out to your desired consistency.
  • Remove the oatmeal from the heat and let sit a few minutes to finish thickening. Enjoy hot with any of your favorite toppings.



  • Leftover steel cut oatmeal is a meal-prepper’s dream! Store leftovers in the refrigerator for up to 5 days, either as one large batch or in individual portions. Oatmeal will thicken as it chills. Reheat gently in the microwave or on the stove with an extra splash of liquid to thin it back out.
  • Steel cut oats are also very freezer friendly. Freeze in an airtight container for up to 3 months. Let thaw overnight in the refrigerator.


Serving: 1(of 4), about 1 cupCalories: 158kcalCarbohydrates: 27gProtein: 5gFat: 3gSaturated Fat: 1gFiber: 4gSugar: 1g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The very best oatmeal ever eaten! My mate added milk, bananas, walnuts and blueberries to my organic steel cut oats. So filling!5 stars

  2. I will try this recipe soon. I have found out using Almond milk instead of water adds a creamy texture like we both enjoyed in Ireland this year.5 stars

  3. Best recipe ever, and one I’ve been making for years.
    When I make my oats, I sprinkle in some cinnamon, a teaspoon or tablespoon of Sugar in the Raw, a handful of raisins, and a handful of blueberries, right when I put in the oats.
    I prefer the sugar this way as I don’t like to add it after, and I like how the blueberries turn the oats purple. In the last 5 minutes I throw in more blueberries to have some plump, as the others tend to cook down.
    I am about to go eat some now in fact, with a spill of milk and cream on top.
    I’m one of the people who like their oats thicker, as the milk on top runs down the oats in delicious little rivulets.5 stars

  4. This is how I cook steel cut oats. However, you forgot to mention sweetening them. That needs to happen before any toppings and before the oats are finished cooking. I’m diabetic so I use an artificial sweetener, but my mother is not and she uses sugar in hers or real maple syrup added the last 10-15 minutes. You want the oats to absorb the sugar into the grain, not sit on the outside of the oats (producing sweet liquid and bitter oats). I add fresh cranberries to mine and allow them to cook along with the oats, then top with a tablespoon of golden raisins soaked in gin (for arthritic knee) and walnuts. I preportion mine and just heat in the toaster oven. A half cup serving of oats is wonderful. The steel cut oats are a game changer, totally agree, and I plan to eat these for life. BTW, I’m diabetic, and eating these does not raise my glucose, even with the raisins, cranberries and walnuts.4 stars

    1. Hi Dodie! The sweetener is definitely a personal preference. 5th ingredient is add any toppings of choice! Love the sound of cranberries!

  5. Step two made reference to Salt above. I didn’t see any mention of salt earlier. Too much bla bla bla. List ingredients and how to cook and then reheat. I’m fixing oatmeal for dinner. Recipe sounds amazing. Thank you

    1. Hi Ed! Salt is #4 in the list of ingredients in the recipe card (right above where you commented). It says do not omit it. Also feel free to use the “jump to recipe” button at the top of the screen to take you to the recipe if the tips and information has no value for you.

  6. Your website is unusable with all the ads. The video and static ads take up most of the screen and make it nearly impossible to use.

    1. I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  7. If you’re looking for a recipe to cook steel cut oats, or to do an overnight version, keep looking because this one is a complete flop. 3.5-4 cups of liquid for each cup? No. Way, way too much liquid. Overnight uncooked in the fridge? 10 hours is not anywhere near enough time. Big huge FAIL.1 star

    1. I’m sorry to hear you had trouble with the recipe Taylor. The timing and method has worked well for myself (and others) so I wished it would of been a hit for you too.

    2. I just read my own comments, and frankly I’m embarrassed. Please accept my apology. Whatever concern I have about your recipe is far outweighed by the unpleasant nature of my comments. I don’t know what I was thinking, I’m very sorry.

        1. Way too much liquid to get it to cook off absorb at a simmer in 20-30 mins. Still a soup at 30. Texture was way to soft by the time it thickened up. I’ll try it again with a cup less water3 stars

          1. I’m sorry to hear that you had trouble with the recipe, Brett. The method, amounts and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  8. I made your recipe this morning. I used 4.5 cups of water only and the salt. That way I can use my oats for sweet oats or savory like rice or and egg over savory oats. It turned out perfect! Thanks for the recipe!5 stars

  9. This was very helpful! I rarely read the whole post and usually just skip to the recipe. But this was so well written and so interesting! I learned a lot. Thank you for posting this as recipes/instructions for Steel Cut Oats are not in my old cookbooks. I guess steel cut oatmeal is a new thing! 😊

  10. I have made steel oats for years and they have never turned out quite right until now. These are perfection!
    I used soy milk for a vegan version. Thanks, Erin!5 stars

  11. I love oatmeal, it is my ideal breakfast and always has been! I’ve been wanting to up my game with it recently though, and I want to try steel cut oats again. This recipe looks wonderful and I can’t wait to try it. It looks perfect! Thanks for all the tips and suggestions.

  12. I couldn’t wait to make this when I got home today, and WOW! Best oatmeal ever. This recipe is so easy, and definitely a keeper. I will make this again and again. I followed the recipe exactly and it turned out perfectly. So delicious! Can’t wait to have the leftovers for my breakfast tomorrow!5 stars

  13. I have been enjoying eating savory oatmeal for breakfast, lunch and/or dinner lately and loving it so much I prefer it to the sweet variety. I will add bacon bits, mushrooms, cherry tomatoes, red onion, cheese, zucchini, some frozen veggies, etc… and a bit of butter… in a varying combination. Yum! It’s a great alternative to the sweet versions.5 stars

  14. This is my favorite and go-to recipe for steel cut oats, they come out perfect every time! I use more milk and less water for a creamier texture.5 stars

  15. I ❤️ steel cut oats! I’ve been a fan since discovering them 15 years ago. I love to “toast” my oats in the cooking pan for several minutes before adding water. I stir them/shake the pan often so they don’t burn. I like my oats “spicy” so I also add several dashes of all spice, cinnamon, cloves, and ginger. My favorite way to eat them is to add 1/3-1/2 cup cottage cheese and an individual serving cup of no sugar added applesauce. Yummy and totally satisfying!5 stars

  16. Hello. I would love to incorporate this into my morning breakfast routine, but unfortunately here at work all we have is a microwave :-(

    Is there any work-around?


    1. Hi Eddie! Oh sorry, I don’t have instructions on using the microwave for these oats. I’d check the package and see if the brand has them listed or Google. Hope you find them!

  17. This is so well-written! I look forward to more yummy food, fewer dishes, and saved time!
    =) Camille

  18. The website is done very well. Even someone who is inexperienced like me can follow. I tried the stovetop method. Then I remembered that we had an instant pot. I looked up the instant pot method and was confused about the amounts. The stovetop uses 1 cup of steel-cut oats for 4 servings. The Instant Pot recipe uses 2 cups for 4 servings. Does the brand of steel-cut oats matter? Thanks for posting4 stars

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