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.
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.
SOUL MATES.
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.
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 (check oit my classic Oatmeal recipe). 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.
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.
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.
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
Absolutely! See Instant Pot Steel Cut Oats for a recipe. Be sure to tightly seal your Instant Pot and use non-dairy milk.
Absolutely. See my Slow Cooker Steel Cut Oats for a recipe; it is excellent for big batches and crowds.
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.
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.
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).
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
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
Perfection. I’m hooked.
Hi Janine! So glad you enjoyed the recipe! Thank you for this kind review!
The end result of this recipe was very tasty. I would like to mention, however, that my cooking time (based on wanting a softer texture) was closer to 30 mins and I really needed to keep an eye on it and add a significant amount of more liquid as it cooked. Just thoughts to keep in mind when trying 😊
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Wonderful, I soaked mine over night in the water and added the almond milk the next day before I cooked them.
I loved how smooth they tasted, but still had body.
Hi Christy! So glad you enjoyed the recipe! Thank you for this kind review!
Nice post. Do you cover the pot while the oats are cooking?
Hi Les! No need to cover. You’ll actually be watching the oats cook and stirring occasionally. Enjoy!
I’m just starting to appreciate oatmeal and this was delicious. I love that I can make it in advance – such a time saver in the morning.
Hi Judith! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent write-up! And for those who don’t care for sweet breakfast, don’t overlook savory oats! A hot bowl of oats can be topped with spinach and tomato, fried or poached eggs, avocado and herbs, sausage and peppers, crumbled bacon and blue cheese, sauteed mushrooms and onion, sardines with a squeeze of lemon, black beans and jalapenos—the possibilities are endless!
Thanks for the tips Knox!
Knox, thank you for this recommendation!!!
The easiest, best tasting steel cut oats. Thank you for sharing!
Hi Teri! So glad you enjoyed the recipe! Thank you for this kind review!
Instant Pot set and forget toasted steel cut oat porridge: I enjoy this variation on Erin’s recipe. Start by toasting the oats dry in the pot just until aroma develops and color changes. Turn off heat. Cover with spring water by 2″ or more. Pinch of salt. Use the porridge button or p.c. for 30-40 min. Extra water and time never hurts. Can set up the night before and use the program button to start an hour before rising. Stir briskly when done to bring out oat creame if you like.
For my add-ins: Before the water: one whole large green apple quartered and roughly chopped in Vitamix, raw walnut pieces, dates, dried cranberry, pinch of salt. Cooking nuts fruit seeds promotes digestion and food safety.
Thanks for the tip Harlitta!
The batch of steel cut oats I made were too crunchy. I cooked them the full 30 minutes and didn’t dare cook them further because the water was absorbed. I will go back to old fashioned oats after this.
I’m sorry to hear that you had trouble with the recipe, Barbara. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Thank you so much for this recipe! I will tell you that the one other thing that I do is after I store the oats in the fridge, I put them in kind of a long container and then I cut little rectangles out of the leftover oatmeal The next Day. I then stick those few pieces in the air fryer and cover them with cinnamon and then cook for a few minutes on each side and you get perfectly crisp little oatmeal sticks for breakfast! Serve with a tiny bit of syrup or fruit and you have a delicious meal.
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review!
Portioning and freezing has been a game changer! I always loved the idea of refrigerator oats, bit not the idea of keeping them in the fridge for more than a couple of days (just me). My process:
Cook 1/4 c dry oats per serving and cook per directions above. I use just water.
Add a couple of teaspoons brown sugar for each serving, after cooking to keep sugar from scorching in the pot.
Portion a 1/2 serving cooked into each well in a regular sized muffin tin.
Freeze, then add two “pucks” of oats and a cup of frozen fruit (varies) to a freezer container (okay, okay, they are Ziplock bags).
I can easily make a couple weeks of these and keep 3 or 4 in the freezer at work, replenishing from home as needed.
They thaw perfectly, whether I place in fridge the day before or just microwave. After heating, I add a tablespoon of Honey Greek Yogurt for creaminess, flavor, and a tiny bit of protein. 🤷♀️
Thanks so much for the tip!
Thanks so much Tasha!
Please only give a list of ingredients and how to proceed in as few words as possible. Thank you!
Hi Michele! I’m sorry you are having trouble. If you click the “jump to recipe” button it will take you straight to the recipe. Hope this helps!
I want to add the protein powder. Do I add when cooking, or do I add after cooking (stir into my bowl)??
I’d stir it in after adding. I hope you enjoy!
Hi Erin,
This is a delicious recipe for my favourite breakfast meal! I love it with fresh strawberries and blueberries. But when I don’t have anymore fresh berries, I keep plenty of frozen ones that I keep in the freezer! I also like to add cinnamon and a tsp of maple syrup. Thank you, Zoe
Zoe, I am so so pleased to hear this, thank you!
So I loved the cooking method for these. Not as chewy or dry as usual. I may reduce the salt because it came thru in the flavor profile. My grandson even ate up and I can usually only get him to eat the rolled oats. Thanks for the tips. New go to method. I’ll get back to buying steel vs rolled. I read the other reviews. Gonna try that toasted one too. My mom got my grands hooked on oats. Gotta keep up the habit. It’s a good one.
So happy to hear Amedee!
Worked great way to cook oats (steel cut)..
Nuke em…
Cooking steel cut oats in a microwave works a lot better for me. Use about a three to one ratio of water to oats.
Determining the exact timing will depend on the wattage of your microwave. It also depends upon whether you add boiling water before you cook them or just start with cold water. The first few times you may need to watch through the microwave window. If they boil over they will be a big mess. It usually takes three heating cycles to get them cooked. But it will not take you 30 minutes that it does in a saucepan.
Watch through the microwave window until they just start to rise up in the bowl. Then let them sit for 5 minutes. Repeat two more times. Stir if necessary.
I would recommend you use a bowl or large cup with a handle. They get very hot. For a treat add Michigan dried cherries. Perfect for gout sufferers. There are only a few places that sell sugar-free dried cherries. I would not buy the dried cherries from the online book seller. Michigan Farmers that sell dried cherries online are all reputable.
Personally, I eat them with goat milk.
Thanks K.B.!
I agree with you 100% about the differences between steel cut, rolled, and instant oats. I discovered steel cut oats when I bought a programmable rice cooker that has a setting for steel cut oats. So all I have to do is set it before bed and it’s ready when I get up in the morning. If I remember to push the start button….oops.
I just want to add that, even though all of your topping suggestions are great, steel cut oats are way more versatile and not limited to sweets. My #1 topping is peanut butter, but when you’re in the mood for something meatier, add crumbled sausage, cheese, and/or eggs. They are kind of like grits in this way. They are just as good sweet or salty. Don’t try this with instant oatmeal!
Thank you for the article and recipe.
Great ideas, thanks Steve!