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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 (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.
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

4.78 from 98 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!

Learn more about Erin

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  1. I just discovered how much I love steel cut oats several months ago! Have you ever tried cooking them in the Instant Pot? With the delay function, I can mix the oats and water the night before (sadly, I can’t use milk when doing this, but I often add milk after it’s cooked), set it to start a half hour before I wake up, and I have amazing oatmeal each morning when I wake up. I haven’t added salt to them before, so this is definitely something I’ll have to try out! Thanks for the tip.

  2. I have tried freezing steel-cut oats as well before and love how they meal-prep! So convenient when making a large batch.

    1. They are so great for meal prep Brittany! I think I have a bit in my freezer right now that I should pull out :)

  3. This food looks so delicious that I already began to drool… lol And the best in it such think that it’s not hard to make it and very fast in cooking. Plus very healthy food because of I lead a healthy lifestyle. It was not all time, but when I start working as essay writer than my time and lifestyle completely changes. I like my work and what I do right now. To help people it’s the main factor why I start work as a writer. And of course a lot of free time. So I can wish everyone such a job and you will eat healthy food every day!

  4. My mom tells me that when she makes steel cut oats ahead of time to reheat later, she doesn’t simmer them as long as if she plans to eat it right away. She only simmers for about 15 minutes because they will continue to absorb the liquid while they cool and while stored in the refrigerator. YMMV but I thought I’d put that out there.

    1. Kim, thanks for the tip! The oats do soften a bit when reheated, so that’s a great way to avoid that if it’s a concern.

  5. Steel cut oats are so much better than those packets we used to buy. I used to hate oatmeal! Now it’s delicious. Thanks for these great tips on making it even better!

  6. Hi Erin,  I made your steel cut oats this morning for my family for breakfast. Fantastic!!  And, great video! 

    1. Lyn, I am so happy to hear that the oats were a hit! Thanks so much for letting me know and for your kind words about the video too.

    2. Thank you for this video. Bobs Red Mill are my favorite steel cut oats. I buy them on line, freeze the package and use as needed right out of the freezer. I also make ahead for the week.   Once they have been refrigerated i usually need to add about 2 tablespoons of liquid before reheating but they are great. I had been cooking them covered. Decided to check about how to cook. Decided I needed to cook uncovered. 

  7. I’ve been making my steel cut oats this way but not with the salt.  I’m going to try that for sure .  I do use the topping of blueberries and nuts , I prefer walnuts , chia and I also put a little cinnamon and. Sometimes a touch of honey. Yummy!

  8. I know this isn’t a result of this recipe-just wanting some advice-no matter what recipe I use for steel cut oats-I always have a soupy mess instead of thick lucious oats like yours! Any tips or tricks? I follow the recipes to the “t” and it doesn’t seem to work! When I turn the temp down to low to simmer-are we talking like all the way to low or like a 3 (well that’s what it’s labeled as on my stove top) 

    1. Hi Christine, it sounds like there may be too much liquid-to-oat ratio if it’s coming out soupy. Try reducing the liquid by a little bit, or continue cooking it longer to get rid of some of the excess. I also find that it firms up in the fridge too!

    1. Hi Claudia, yes, you can make steel cut oats in the Instant Pot, and the liquid amount is often reduced. I’m seeing 4 to 5 cups of liquid for every 2 cups of oats in a couple recipes I saw in an online search.

    2. Hi. I wondered about the ratios and found this posted on an IP FB group I’m on…

      Oatmeal – 1T butter in liner, IP to sauté. 1cup steel cut oats in butter a few minutes until they smell toasty. Turn off IP. Add a pinch of salt, 3c water and 1c milk and stir. Lid on, valve closed, manual 9 minutes. NPR 10 minutes or so, then QR. stir in some brown sugar and whatever add-ins like raisins you enjoy. Enough for 3 servings of that’s all folks are having or 6 as a breakfast side dish.

  9. My favorite way to eat steel cut oats is savory – I cook them in water until somewhat chewy, then top them with poached eggs and salt and pepper. On an extra fancy day I’ll add a little shredded cheddar cheese too. Making ahead is a must, though; I definitely don’t have 30 minutes every morning to make breakfast!

  10. Hey i love to try your recipe but i can’t find a good pack of steel cut oats at my place, can you place a shopping link of the best brand of steel cut oats?5 stars

    1. Just a quick question: if I want to add chia seeds, when is the best time to do so? And about how much for this recipe?
      Thanks…I add them to your overnight steel cut oats recipe…which is fine to add the together, but in this one, I’m not sure when to add them.

        1. OH, I thought that chia seeds should be hydrated before consuming to avoid them “clogging” the digestive system!
          “Can you eat chia seeds without soaking them first? It won’t hurt to eat them straight, but if you soak them, then you “sprout” them, which releases the enzyme inhibitors that are used to protect the seed.

          Not only does this make them much easier to digest, but it also helps increase the amount of nutrients your body is able to absorb. To get the most nutrients out of your food and to maximize the potential benefits of chia seeds, try soaking them before adding them to a recipe or smoothie. ”
          5 stars

          1. Hi Carol! I typically don’t allow outside links in comments so removed it but just wanted to say that I have not heard of this before and eat them all of the time on top of oatmeal!

  11. I’m confused by your instructions. You first said 2 1/2 to 3 cups liquid (milk or water). Then later the instructions say 2 1/2 cups water and 1 cup milk. Which is it?

    1. Hi Robin! You add 2 1/2 cups water and 1 cup milk at the beginning. Then if you want thinner oats, you can add milk OR water, whichever you like. I hope you enjoy them!

  12. I think the steal cut oats are to die for, and when cooked right they are just a delectable treat. I’ve found that if you put agova it tastes even better, for me of course. Anyway I just wrote in to say how good the results were and hope to wish good luck, 5 stars for me!5 stars

  13. I cannot find steel cut oats that are not instant.  I want the kind that take about 45 minutes to cook.
    I’ve gone on line and still not able to find any that don’t cook instantly.  Can you steer me to the old fashioned oats that haven’t been tampered with to cook quickly.
    Thank you,
    Kay Luther

  14. Erin, thanks for the tips! So cool seeing your work pop up as the second hit on my search! First time steel cut oats cooker here- I tried them topped with eggs and bacon to refuel after a long run, and they hit the spot! Think I’ll add raisins and walnuts and honey to the leftovers tomorrow to change it up. Thanks again!5 stars

  15. Try switching up your risotto and use steel cut oats instead of rice! Nothing beats steel cut oats made with chicken broth and topped with lightly cooked asparagus and a touch of parmesan cheese!

  16. I made this this morning and added some peanut butter, banana, and honey! So delicious and so easy to make! Thank you for this awesome recipe!5 stars

  17. Can i replace rolled oats with steel cut oats for making cookies at the same temperature and timing that of rolled oats cookie? Or do i need to adjust temperature and timing when using steel cut oats?

    1. Hello! Steel cut oats usually cannot be substituted for rolled oats in cookie recipes. They take longer to cook and will remain crunchy in the cookie.

  18. The top part of the article says to throw in the oats with the water and salt. The bottom part says to boil the water first. Which way is better? And do I cover the pot during cooking?

    1. Hi Idie, sorry about any confusion! The instructions in the recipe is the method I follow, and I do not cover the oats. I hope you enjoy!

  19. I also discovered steel cut oats as an adult and completely changed my opinion of oatmeal. Bob’s Red Mill has a fabulous recipe on the bag that has pears and dried cherries topped with sugar you torch to form a crackle. I love maple syrup and cinnamon, apple and allspice, dates with walnuts and brown sugar, apricots with coconut milk pistashios and cardamom, I can’t wait to try savory. Use in chicken broth with leeks and a good amount of nutmeg for a fantastic Irish soup. I replace barley in soups because I am gluten free.5 stars

  20. My husband and I have been eating steel cut oatmeal for many years. We love both the 30-min. version and the newer 5 min. steel cut oats. I like mine with just raisins and my husband loves his with cinnamon and blueberries. We always use water but plan to try your water/milk recipe. We both like it more chewy than creamy but I always look for ways to increase my calcium intake since I have osteoporosis so the added milk will be beneficial to me. Thanks for the tips.

  21. Hi I did this and cooked the oatmeal for 30 minutes. I only used 1/2 a cup of oats as I didn’t want a big portion and 2 cups of water. It was enough to come out looking like yours and were mushy, however my oats were crunchy and hard texture when eaten.I heard this is normal for steel cut oats but I also heard it means they weren’t cooked long enough. Your take? Thanks.5 stars

    1. Hi Pattu! If the oats were still hard and crunchy, then it does sound like they weren’t cooked long enough. Steel cut oats do have more texture and aren’t mushy/soft like old-fashioned oats, but they should not be crunchy.

    1. Erin you are so right, steel cut and others are entirely different!
      I find adding dried fruit or nuts to the oats works well if you add them in before the oats are done cooking.   And just like with the chef’s option on how long to cook the oats, the chef (you) can decide on how long to cook the fruit or nuts with the oats.  Raisins, dates, figs, apricots, and walnuts or hazelnuts are among my personal favorites.  And as others mentioned, you also can add in honey and spices like cinnamon, which I find works best if you add them in afterwards.  Of course a little nutmeg or other spices can add seasonal flavoring to boot. 5 stars

  22. My previous attempts at steel cut oats had been disappointing, but this was delicious! Made with cashew milk and eaten with sliced banana and a drizzle of maple syrup. Thanks for the recipe!5 stars

  23. I’m happy to see the love for steel cut oats! Savory is my favorite way to eat them – some sesame oil and fresh spring onion, a little smoked salmon. so good!

    1. Hi Margie! Check out steps 1 and 2. You bring the liquid to a boil in step 1 and then return it to a boil in step 2 after adding the ingredients, before turning it down to a simmer. I hope that helps.

  24. Erin,
    Thanks for this oatmeal recipe it was the best. You know steel cut oats is a simple recipe that we probably all tried when we were kids, but you spurred me on to go over the top with blueberries, strawberries, and walnut pieces with a splash of half and half and a little cinnamon; making it taste like a gourmet breakfast.
    Richard5 stars

    1. Richard, I’m glad to hear you enjoyed the gourmet version! Thanks for taking the time to share this review.

  25. Steel cut oats are my go to breakfast almost every day. I salt them about 3/4 of the way into cooking and top with tsp brown sugar, tsp blueberries, 1/2 tsp chopped walnuts, and a small chunk of Irish butter. Yum!5 stars

  26. What does reheat gently in the microwave mean? Is that like put it in for a minute, stir, put back for 30 seconds, stir, etc.? And I assume you mix in the extra liquid you add before reheating? I’m about to try making steel cut oats for the first time!

    1. Hi Ruth! To reheat this oatmeal, I recommend adding in your liquid of choice, stirring the liquid into the oatmeal, and then microwaving the oatmeal for roughly 30 seconds. Next, remove the oats, give them a good stir (add more liquid if the oats are dry), and microwave 30 more seconds or until you reach your desired temperature for serving. I hope this helps and that your first steel cut oats experience goes well!

  27. LOVE Steel Cut Oats. Try cooking with 1/2 coconut milk. YUM!
    We get our certified Organic from SunOrganic Farm.5 stars

  28. Currently cooking steel cut Oates in an Instant Pot.  Since I am a new steel cut oats
     they do have a different texture from the instants Oates I am use to.   To me they are like little bubbles that pop when you crunch down. Mine are not what I think of as creamy.  Will try stove top method but curious about texture

    1. Hi Bruce! You’re correct, they do have a different texture than instant oats! The steel cut oats will add more texture than instant oats do. I hope you enjoyed them!

  29. So proud of myself because of this recipe! My oatmeal plus greek yogurt and blueberries were a great breakfast idea but also lunch and nighttime snack.

    I can see that I can do these overnight as well as make a savory version. Always seemed so daunting before I met you – so many thanks!!5 stars

  30. This is great! It’s the first time I’ve tried steel cut oats, and yes it takes a bit longer but the tasre is worth it.
    I followed the recipe and instructions exactly, decided at 20 minutes to go with the softer, creamier style so simmered another 10 minutes, but didn’t feel need to add more liquid. After the 30 min. I topped bowl of it with fresh mango chunks and sprinkled on a bit of cinnamon. 
    My wife chose to add a bit of milk before eating, but she does that with all oatmeal.
    All in all, thanks for the recipe and encouragement to try steel cut oats, aka spurtle in Scotland.5 stars

  31. I just started eating steel cut oats hot. I started with the overnight oats served cold, which I very much enjoy. However, coming cold months now, I wanted to cook some. This recipe was perfect! I had made them and questioned if it was salt that was missing. I was happy to see that I had guessed that right when I found this recipe. Thanks for sharing!5 stars

  32. Love the recipe video – thank you very much, Erin!

    The music, though… what is this about not being able to have any kind of presentation about anything without music (that has nothing to do with what’s being presented) playing? Distracting… Annoying. Please lose the music. But great video, and I can;t wait to do oats the way you’re showing! thanks- Peter5 stars

  33. I live in the middle of Maple Syrup country so believe me when i say, ha..ha, that a dollop of your favorite yogurt and a drizzle of syrup will make you want to have it any time during the day!

  34. I love the chewy steel cut oats my toppings were coconut, dried cranberries, walnuts, butter & half & half. So GOOD

    1. Thank you for taking the time to share this kind review, Rhonda! I’m so happy to hear that you enjoyed this recipe!

  35. Your directions in the long recipe above and the shorter recipe card are different. Do we put the oats in with the water to begin or not?

    Recipe Card: Instructions
    Place 2 1/2 cups water and milk in a medium/large saucepan. Bring to a boil over high heat.

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

    1. Hi Kenz! The instructions in the blog post itself are meant to be more of a quick overview, so I apologize if it was confusing. You should follow the recipe card instructions and add the oats after the liquid is boiling. I hope this helps!

  36. Steel cut oats: Our go to breakfast is steel cut oats. I will use 3/4 cup oats, 3/4 cup Chai Tea (Oregon in the box) 3/4 cup almond milk and 1 cup 2% milk. I add 2 or 3 shakes of cinnamon and 1/4 cup brown sugar. Sometimes I will peel and cut up a Granny Smith apple and add to mix. Stir up well in the Insta-Pot on porridge for 5 minutes. My wife really loves it.4 stars

  37. My husband and I want to get away from peanut butter on toast for breakfast. We watched an interview with Bob (of Bob’s Red Mill) and decided to buy his organic quick cooking steel cut oats. The instructions say to cook for 7 min. , then set aside for another 2 min. For people who have never eaten oatmeal (in their 60’s now!) would your advice be to aim for a creamier texture and cook for longer than 7 min?

    1. Hi Beth, I’ve met Bob and think that he/his company are wonderful too! I love Bob’s quick cooking steel cut oats, but they cook faster than the oats called for in this recipe. I’d suggest you follow the instructions on the package but add a few minutes to the cooking time, until the oatmeal is to your desired texture. I hope this helps!

  38. Thank you this is the best explanation I have found for how to cook steel cut oats (or pinhead oatmeal to us Brits) and I get a delicious result every time.
    I was keen to try this oatmeal after moving to a house with an Aga (range oven). The recipe books all rave about Aga porridge but my first attempts (cooked overnight in the slow oven) tasted disgusting.
    Just off to make my next batch! Am still experimenting with types of milk and length of cooking time to change the consistency, but they’re all tasty.5 stars

    1. I’m so happy that this has been helpful for you, Diana! Thank you for sharing this kind review!

  39. I like my steel cut oats to be devoid of the creamy coating so I cook as in the above recipe but then I put in a collander and rinse with boiling water – then the oats are more the texture of brown rice5 stars

  40. Steel cut oats are also delicious with savory toppings! One of my favorite ways to eat it is with turkey, spinach, a little cheese, and Cavender’s Greek seasoning. It’s so good. 

  41. We love this and make it regularly.  One variation is we sometimes top each serving with chunky applesauce and then sprinkle cinnamon sugar over all.  I mix jarred cinnamon 2 tsp  with sugar 1 tsp and then play with that until I like the flavor.  

    We also have it with raisins added when oats are still cooking, and banana chunks in the bowl not cooked, topped with a tsp brown sugar.  

    Thanks!5 stars

  42. I have a pot on now for a week’s worth. This will be the second time I have used this recipe and it is wonderful. I put it in a pasta pan (taking out the middle, of course) and cook for 20 mins. Then into individual portions in the plastic pots I bought, perfect size. Then when cold I put lids on and in the fridge. I only use water to cook and when re-heating in a small saucepan put in some milk and heat slowly. Then I top with berries, almond flakes and cinnamon. Wonderful, wonderful recipe. Thank you. I am in the UK.5 stars

    1. Hi Jim! It does not for this recipe but I do have a recipe for pressure cooker oats:

  43. Wow, I tried this stove-top recipe this morning, spur of the moment. I never expected steel-cut oats to be this delicious! I’ve made them rarely in the past and they were barely acceptable. I topped the oatmeal with some thawed frozen fruit as I wasn’t prepared with fresh. I am so thankful that I stumbled across Erin’s post when I searched!5 stars

  44. This recipe makes the perfect bowl of oatmeal. Thank you for sharing. The 1/4 teaspoon of salt is a game changer!!5 stars

  45. I am a avowed hater of oatmeal, but I enjoy dry rolled oats on my cold cereal. So it was with trepidation that I approached steel cut oats as a way to increase my soluble fiber. I was pleasantly surprised that steel cut oats did not taste like oatmeal, but warm was not too appealing to me. However, cold is perfect. So I now toast my oats then make them with water only and cooked for about 20 minutes to maintain a chewiness and an occasional crunch. I then cool them at room temperature then store them in a tight plastic container. In the morning I spoon out my desired amount, top with a little GoLean, dried oats, chopped walnuts and fruit of the day. I fill the bowl with almond milk and allow it to sit for a few minutes. I am in love with my new cereal and soon it will be steel cut oats, fruit and almond milk. Thank you for your recipe.5 stars

  46. I usually do overnight steel cut oats but decided I wanted a bowl for dinner tonight. This recipe was just what I needed. Quick and easy. Now I’m enjoying a warm bowl of creamy goodness topped with blueberries and walnuts. Thanks Erin!??5 stars

  47. Here in Canada and it’s a whopping-35C thought this would be a great breakfast. Turned out It makes a lot which I love leftovers so now I can enjoy this for a few days during our cold snap. Thanks a bunch. I’ve added raisins and cinnamon to today’s dish ?5 stars

  48. Hi Erin,

    Question, In the body of the article under “Step Two” you say to put the water/milk, salt *and* oats in the pot together and bring to a boil, but in the actual recipe you say to put only the water/milk and salt in before bringing it to a boil and *then* out the oats in.

    Which is it?

    Also when simmering, with or without the lid on?


    1. Hi Don, sorry about any confusion! The instructions in the recipe itself are the method I follow, and I do not cover the oats. I hope you enjoy!

  49. I followed this to the letter and adjusted accordingly to my preference and the outcome was great. Unfortunately the bin of steel cut oats I used had been in the pantry for some time and it wasn’t until I took my first spoonful that I realized they had gone rancid. Other than that the texture and the creaminess were spot-on. Thanks Erin! :)5 stars

  50. Myself and my wife eat steel cut oats all the time would never go back to the old oatmeal.
    I usually boil the water and salt before adding the steel cut oats and let it simmer for 20- 30 minutes. I find it tastes a whole lot better after left in the refrigerator overnight. For toppings we have used blueberries currants cranberries nuts apple and kashi cereal. Is it better to boil the steel cut oats in milk as opposed to water does it give it a better flavour? We usually just add the milk and toppings before heating in the microwave. Diffently a great breakfast meal.

    1. Hi Charles! Your additions sound delicious! I like to use a combination of milk and water for this recipe to make the oats extra creamy and add a bit of flavor.

  51. Love the instruction here! I had never done steel cut oats before and the cooking instructions worked out great. We live in Denver, so I wound up needing to add 3 & 1/2 cups of liquid to get 1 cup of the oats cooked fully to the texture I like. If you’re at higher elevation and like a softer texture, add extra liquid and cook for the recommended 30 minutes!5 stars

  52. I have a question. The blog says to use 2 1/2 cups of total liquid, but the recipe lists both 2 1/2 cups water and 1 cup milk. Which should I go by? I’ve never made oatmeal from scratch before.

  53. My family and I love this! Love that it cuts out all the sugar from store bought oatmeal. My kid loves to make it with me and pour the mix-ins in!5 stars

  54. Our story is identical! Instant oatmeal as a child-yuck! Happened into a little cafe in Montgomery, AL and decided to give the steel cut oats a try. I was in love. Came home and created an entire oatmeal bar! Thank you for sharing!

  55. HUSBAND WANTS THIS FOR DINNER!!!! YES, AND I agree! This is perfection higher than the heavens! Made this in my crock pot, and WOW!!!!! THAN YOU FOR POSTING THIS RECIPE.. . I will be making this millions of times!💖 never knew Steel Cut Oats could be DELISH!!!5 stars

  56. I was about to toss out the container of s.c. oats from a well-known oatmeal company but your recipe worked perfectly! That company should hire you to change the directions and write recipes. You are the best!5 stars

  57. So delicious, we really like kneaders oatmeal so we added brown sugar and fresh raspberries at the end, thank you!5 stars

  58. Great job,
    Wish more families were raising there kids with this inexpensive, nutrient packed food. I add walnuts, golden raisins, Ceylon cinnamon and sometimes a can of pumpkin. Steel cut is the way to go. Seems like 1 uncooked cup makes me 5 cups cooked, breakfast M-F and fills you up all morning with no need for snacks. Thanks for sharing this great info.5 stars

    1. I’m sorry this recipe didn’t turn out as you hoped, Jo. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  59. I always follow your steel cut oats recipe! My teenage son always requests it and I make some for the week ahead, we mix it with berries, honey and brown sugar, thank you for introducing me to steel cut oats!5 stars

  60. Your recipe is the one I use for steel cut oats and it’s perfect! My only question is – how do you prevent the oats from sticking to the bottom of the pan? It happens to me almost every time, unless I’m standing by the stove and stirring a lot.5 stars

    1. Hi Irina! So glad you enjoyed the recipe! Thank you for this kind review! Yes you will definitely have to stir occasionally and scrap along the bottom of the pan to prevent sticking. Maybe even try turning down your heat just slightly. Hope this helps!

  61. I never cared for oatmeal but love this recipe! I pan toasted the steel cut oats before adding them to the liquid. I topped my bowl of oats with fresh honey crisp apples, pan toasted thin sliced almonds and cinnamon! Delish!5 stars

    1. Me, too. I wasn’t a big fan of oatmeal until I tried steel cut oats. Love honey crisp apples. It does sound delish. Thank you for the idea. I also add flaxseed to mine for health reasons.

  62. I heated the steel cut oats in a microwave ; then the cereal gushed out of the bowl onto the glass plate in the microwave. I tried cooking the oats for 30 seconds. SAME PROBLEM.
    How to prevent the oats from gushing out of the bowl; even when there is a plate over the bowl.

    1. Hi Robert! I’m sorry you are experiencing this problem. I’ve never had it happen before so not sure how to stop it from happening.

    2. Hi Robert!
      I may be too late! But to prevent boil over in the microwave be sure to use a bigger bowl. Hope this helps or someone answered your query.

    3. Robert,
      If it’s gushing out of the bowl then try it with only the water. It’s the milk that’s causing the problem. Hope this helps

    4. You need a much larger bowl than you think you would. I use a medium size mixing bowl for a single serving when I nuke them.4 stars

  63. Thanks for sharing the recipe. Will definitely try with True Elements steel cut oats as they are really good and a clean label food brand. You can also give it a try!5 stars

  64. Thanks for sharing this, I use true elements steel cut oats and they gave me the perfect texture that I required for this recipe. Once again thanks!5 stars

  65. Wonderful recipe. So creamy. I’ve never been able to make it this yummy. Thank you so much. The tips on reheating & freezing AWESOME 👍👍👍5 stars

    1. Hi Rebekah! Are you saying that is what you used? As stated in the post I recommend almond milk, which is my preferred milk in these oats. You should definitely not have a slimy goop on top if you are stirring occasionally.

      1. I made this recipe as written. I added fresh strawberries, walnuts and raisins. It is delicious. I made my oats with 2% milk and it does form a goopy film. I skimmed it off a few times, but ultimately ended up stirring it into the oats. Did not effect the flavor5 stars

  66. The first time I made steel cut oatmeal I did not like it. I was trying to make them just like the hospital recipes. I gave up on them until my daughter ( not knowing my bad experience) brought me a bulk size box. I found this method and gave it another try. it turned out to be perfect…thank you, I can finally enjoy this oatmeal again5 stars

    1. Hi! I do not recommend baking with steel cut oats. I normally used rolled oats. Hope you enjoy this recipe if you give it a try!

  67. I would like to know the measurements for one person using the microwave, Don’t really want to make a large batch the first time. I have never used steel cut oats. Thank you.

    1. Hi Jane! I haven’t tested this recipe out using the microwave, so I am not able to give you instructions on that. But this is freezer friendly, so you could make the batch and then freeze it into portions. I have all of the notes on how to do this in the blog post and on the bottom of the recipe card. Hope this helps.

  68. I use 3 dried cereals: 1/4 cup rolled oats, 2 tbl steel cut oats and 1/4 cup quinoa n 1 1/4 cups water. Boil water put in cereals and cook for about 15-20 min. Comes out thick and nutty and cooked enough. It’s real hearty. Thanks for the receipt. BH in Ohio.4 stars

  69. Hi Robert,
    I hope you haven’t given up on reheating your oats in the microwave. If you’re still having the boil over issue maybe I can be of help but as a disclaimer, “I make no guarantees”. 😆
    I agree with Anna L. regarding her suggestion that you use a larger bowl. There is also the possibility that you covered the bowl too snugly. Being a starchy food, just like beans, potatoes, rice etc. they are likely to boil over the top of the bowl if it’s covered too snugly. The pressure created when the food bubbles needs to escape. Hopefully you can solve your problem by using a larger bowl and venting the cover you’re using so the pressure can escape. Good luck & let us know if it helps.

  70. I’ve eaten steel-cuts almost every morning for years. I cook about 4 cups at a time, good for 3-4 days for two. I add chopped fresh ginger, chopped dried apricots, almonds +/or walnuts, and raisins as I cook them. I add real maple syrup, bananas and apples, and oat milk as I eat them. I eat them cold on days 2-4. Every day I am amazed at how lucky I am to never tire of this delicious meal.

  71. Great instruction, clear and timed appositely. Oatmeal is perfect every time. It’s also introduced me to Kosher salt… no going back to ‘ordinary’ salt now.
    I’ve experimented with fruit and frozen, pitted cherries are excellent along with all the usual suspects.
    Thank you. A great guide.5 stars

  72. I don’t know what I did wrong, or maybe I’m just sensitive to salt, but that 1/4 teaspoon of kosher salt was awful. My husband and I both took a bite and went oh my gosh why is this so salty. He even thought maybe I had put in too much but I showed him the drying quarter teaspoon on the rack…
    Followed the recipe just as you said it. I love the unsweetened almond milk, that’s my go-to milk and I liked how it made it a little creamy. But my tongue is screaming from the saltiness! Is there a scientific reason that we should not omit it as you noted in the recipe? Because I plan on trying this again, but definitely without salt. I can’t even taste my blueberries in it, literally all I taste is salt…

    1. Hi Jen! I actually covered this in the blog post under “STEP TWO: Place the Liquid, Oats, and SALT in a Saucepan.” but you can adjust it based on your taste if you need too. Also, wanted to double check that you did use kosher salt and not table salt? Hope this helps!

  73. This is delicious. Nothing like regular oats.
    Used unsweetened almond milk and water and was not slimy. Ate it unsweetened without any add ins and love it at 30 minutes cook time.
    Want to try it with flaxseeds to make it even healthier.
    Thank you for sharing this recipe.5 stars

  74. So easy and so delish!!!! I like mine a bit more on the “moist” side so would use a full 4 cups for sure. This will be a staple for the remainder of the fall and winter!5 stars

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

  76. 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

  77. 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

  78. 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!

  79. 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.

  80. 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!

  81. 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!

  82. 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

  83. 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! 😊

  84. 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

  85. 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.

  86. 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

  87. 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

  88. 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

  89. 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

  90. 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!

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

  92. 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

    1. 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 😊4 stars

  93. 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.5 stars

    1. Hi Les! No need to cover. You’ll actually be watching the oats cook and stirring occasionally. Enjoy!

  94. 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.5 stars

  95. 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!

  96. 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.5 stars

  97. 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.3 stars

    1. 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.

  98. 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.5 stars

  99. 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!5 stars

    1. 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!

  100. 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, Zoe5 stars

  101. 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.5 stars

  102. 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.5 stars

  103. 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.5 stars

  104. This recipe came out perfectly. I did soak my oats about 30 minutes before cooking and then let it soak again after cooking for about 15 minutes, then cook for another 15 minutes. Perfect consistency and oh so good. I like the yogurt addition also.5 stars

  105. These were perfect! Thank you for all of the information about making them ahead and freezing or refrigerating! I don’t know why I didn’t think about that! Now I can enjoy them more often. I add dark cocoa powder and crunchy almond butter after cooking. So delicious!!!( I commented before about the dark cocoa and almond butter but forgot to thank you)5 stars

  106. “Once the oats have been simmering 20 minutes, they’ll need 5 to 10 minutes of additional simmering…”

    Terrible recipe. Also took an hour to get to the main topic. I’m not interested in what you think about them

    1. Hi Boz, it seems like you never made it to the recipe. The part that you copied and pasted was from the blog post. The recipe is listed above the area where you commented, you actually had to scroll right past it. There is also a very convenient “jump to recipe” button at the top of every post that helps you navigate directly to the recipe, no scrolling involved! Hope this helps!

    2. Hi Boz – I have been making Erin’s recipe for steel cut oats for a number of years. It is easy and nutritious; not laden with added sugars, which is great! I often add chopped apple and cranberries, when I make it, but even if not, it gets positive comments from the people i make it for. Incidentally, bloggers write posts because people ARE interested in what they have to say. You might want to use a cook book if reading a post is not your thing. Maybe it was a bad day for you when you sent your comment, but it did not seem constructive, in fact it sounded somewhat mean.5 stars

  107. Please share whether to simmer covered or uncovered. What is the white sticky deposit that collects on the side of the pan. Should I just mix it back in or discard?

    1. Hi Tom, you will be keep this uncovered since you will need to keep stirring occasionally and scraping along the bottom of the pan to prevent sticking. Hope this helps!

    2. Leave uncovered. The white part is milk stir back in. Easiest recipe out there. I usually cook at least 25 minutes as prefer soft and creamy

  108. Just tried for the first time and and must say this is bland and flavorless. Tastes almost like eating a bowl of plain rice. I’ll continue to experiment but it seems like the only flavor you get is whatever you top it with.

    1. Hi Jerry, steel cut oats have a chewy, nutty flavor and will definitely depend on the brand use. As like rice, you can enhance the flavor based on the toppings or ingredients you use to cook them in or with. Hope this helps!

  109. Thank you for sharing! I am eating them while leaving this comment. first thing: YUM! Second thing: I put all my favorite toppings on-fresh blueberries, sliced almonds, cinnamon, and Maple syrup, hence the YUM! I buy my steel cut oats in bulk, so thanks again for sharing. ♥5 stars

  110. These came out soooo good. I used 1 c whole milk and 3 c of water.
    Reheated some the next day, added water and they came out perfect!!

    The last steel cut oats recipe I’ll ever use!5 stars