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.

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.

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. Strawberry was a dull, sad pink; blueberry was gray; peach was…well, we never did figure out what to call that color.

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.

Steel cut oats make a delicious, healthy breakfast.

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). If you need them ready in a hurry, this Instant Pot Steel Cut Oats recipe is perfect. 
  • 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).
  • 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.

If you’d like to make overnight oats, I recommend this overnight steel cut oats recipe, which is served cold and one of my favorite make-ahead breakfasts during the warmer months. If you are are cooking for a crowd, these slow cooker steel cut oats are another option.

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

Easy Steel Cut Oatmeal. Top with berries, nuts, or nut butter to make your perfect bowl!

How to Cook Steel Cut Oats

STEP ONE: Pick Your Liquid.

  • For every 1 cup of steel cut oats, you’ll need 2 ½ to 3 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. You can use any kind of milk you like. I typically opt for almond milk (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.

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

  • Let the oats simmer 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 more chewy? Stop cooking them sooner. Softer, thicker, and creamier is more your style? Let them go the full half hour. Thirty minutes 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. Fresh fruit, nuts, peanut butter or almond butter, and chia seeds are some of my go-tos.

This steel cut oats recipe will change your breakfast forever! An easy step by step recipe with lots of ideas for topping.

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 double 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.

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.

Steel Cut Oats | How to Cook the Perfect Bowl

4.85 from 32 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 mins
Cook: 25 mins
Total: 30 mins

Servings: 4 servings (about 4 cups)

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.

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

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 wellplated.com 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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128 Comments

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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

  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

  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