Perfect Steel-Cut Oats
Learn how to make the most delicious steel-cut oats here! These oats are ready in under 40 minutes and reheat beautifully. Find topping suggestions, too.
Updated by Kathryne Taylor on August 29, 2024
Have you seen the prices that restaurants are charging for bowls of steel-cut oats these days? Six dollars! Eight dollars! Twelve dollars in New York! My goodness. Apparently steel-cut oats are the new overpriced grandpa cardigans of the food scene.
Today, I’m sharing my tricks for making the creamiest, dreamiest steel-cut oats at home. Your bowl will taste like a million bucks. Or, at least ten dollars. I’m concerned that my photos don’t do this oatmeal justice (it’s not easy to make porridge look sexy), but trust me here. We’ll talk toppings later so you can make yours however you’d like.
Steel-cut oats shine in the texture and flavor departments. They are exceptionally creamy and delicious, especially if you toast them beforehand as instructed in my recipe below.
Steel-cut oats are also a fun way to change up your morning oatmeal routine. Unlike old-fashioned or instant oats, they reheat beautifully, so you can make one big batch that lasts all week.
All About Steel-Cut Oats
Steel-cut oats are a less refined version of the old-fashioned and quick-cooking oats you already know. All oats start out the same, as an oat groat.
Steel-cut oats are oat groats that have been sliced into smaller pieces, whereas old-fashioned oats are oat groats that have been flattened. They all contain the same pieces and parts, but the difference between slicing and flattening explains why steel-cut oats take longer to cook (around 30 minutes).
Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on.
Steel-Cut Oat Topping Ideas
- Peanut butter, almond butter or pecan butter
- Homemade chia jam or your favorite jelly/jam
- Applesauce, preferably the chunky homemade variety, or grated fresh apple
- Coconut whipped cream or regular whipped cream
- Yogurt or a splash of cream
- Sliced bananas, apples, strawberries, pears, mangos…
- Fresh or frozen blueberries, raspberries, blackberries or pomegranate arils
- Dried fruit, like dried cranberries, cherries, blueberries, raisins, chopped dates or apricots…
- Toasted chopped nuts like walnuts, pecans, almonds…
- Toasted pepitas or sunflower seeds
- Flaxseed or chia seeds
- Toasted or raw shredded coconut
- Dark chocolate, either chopped or mini chocolate chips
You’ll find my go-to steel-cut oat cooking method below. The only hard part is deciding what to mix in and how to top your oatmeal. Looking for inspiration? Here are my official variations: Apple Steel-Cut Oatmeal, Morning Glory Oatmeal and Cranberry Orange Steel Cut Oats.
If you find yourself on a steel-cut oats kick, you might want to check out the overnight oats cooking method or this individual serving freezer option. I haven’t tried either, but I’m intrigued.
Please let me know how your oats turn out in the comments! I’m always so eager to hear from you.
Watch How to Cook Steel Cut Oats
Perfect Steel-Cut Oats
Learn how to make the most delicious steel-cut oats here! These ultra creamy, toasted steel-cut oats are ready in under 40 minutes and reheat beautifully for the rest of the week. I suggest doubling the recipe if you’d like to make breakfast for the whole week. Recipe as written below yields 4 modest servings (about 3 cups total, or ¾ cup per serving).
Ingredients
- 3 cups water
- 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
- 1 tablespoon coconut oil or unsalted butter
- 1 cup steel-cut oats (choose certified gluten-free oats if necessary)
- ¼ teaspoon salt
- Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.
Instructions
- In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
- Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
- Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
- Portion oatmeal into bowls and add any toppings you’d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Make it dairy free/vegan: Use coconut oil or vegan butter instead of regular butter, and choose a dairy-free milk (or substitute water for the milk).
Make it gluten free: Use certified gluten-free oats and make sure your mix-ins/toppings are gluten free, too.
Make it nut free: Easy. Use nut-free milk and don’t add nuts.
Update 10/18/2016: I finally got around to taking better photos of this recipe, so it might look a little different, but the recipe is the same!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I double this recipe because my family likes it so much and it reheats so well! I like to reuse the already-hot pan the oats were toasted in to toast toppings like nuts or coconut flakes while the oatmeal cooks.
Thank you for your review, Emma!
I am quite happy I found this. I get my oats from an Amish store a short distance from home (Dodge County, Wisconsin)…and the steel cut oat groats are incredibly inexpensive (large bags). This recipe really lets the full taste of the oats explode! Thanks!
Loved these oats – I had never thought of toasting oats before – Brilliant, they were terrific :)
I love to hear that, Janie! Thank you for your review.
Can I use steel cut oats in baking?
Hi Dale, it depends on the recipe.
Love this recipe. Over the years I always come back to it. Thanks!
You’re welcome, Vickie!
Will try it
Making a batch now as it starts and ends Monday to Friday in a delicious nutritious and well topped up morning. Love adding the oats toasted. Simple and marvellous recipe. Thanks Kate!
Oops I used steel cut organic oats in my cookie recipe, uncooked texture is it unhealthy?
Hi! What is the reason for using part milk and part water? Will it work ok if I use all milk?
I prefer this best as written. You can try it and see what you think.
I’m finding the measurement o do steal cut oats to liquid way off! There is way too much liquid. What are others doing?
Hi Erin, I have made this several times and it works well. Have you tired it? If so, what issues are you running into?
I have tried it a couple times and it’s takes twice as long as indicated in the recipe for the liquid to be absorbed. Otherwise it is soup. ♀️ I followed the directions too.
Recipe worked perfectly! Creamy, textured oats. So good.
I am finding the same thing.I followed the directions but it is taking a long time to get the liquid gone.It smells great though.
Most likely you simply need to turn up the heat a bit. This is my favorite breakfast recipe … of all my recipes, by far, this is the one that I use the most frequently. Yum!!!
I make this delicious cereal by the box instructions on my particular steel cut oats, but I follow the directions of Kate’s recipe. For example, on my box of oats, it says to use 1/4 cup of steel cut oats to 1 1/2 cups of water. I double the recipe, and instead I use 1/2 cups of steel cut oats to 2 cups of water and 1 cup of plant-based milk. I follow Kate’s recipe otherwise by toasting the oats in vegan butter, and then scooping it into the simmering water/milk liquid. It comes out wonderfully creamy every time! We love the taste and add nuts, fruit, and coconut sugar on top. It’s fantastic!
Thank you! I’ll give that a try!
I followed the recipe and it worked great. Did you cook with the lid on the pot? Because you’re not supposed to use the lid.
This was delicious! I would not have thought to toast the oats first, but wow!! Toasting them made such a difference in the flavor! I added 2 Tbl. pure maple syrup, slivered almonds and blueberries.
I am looking forward to eating it for the rest of the week!
I love to hear that, Joan! Thank you for your review.
I love this recipe! Doubling it and making it about once a week means I always have a filling breakfast at the ready. Topping it with Greek yogurt, nut butter, seeds, maple syrup and fresh blueberries gives every morning a hint of sweetness. Thank you for sharing it!!
You’re welcome, Dalynn!
Hi Kate! I made this recipe.coconut milk, added dates and raisins, diced apple and cinnamon. no need to sweeten as the fruit made it sweet enough. thank you! It was both filling and nutritious. Keeps great in fridge for several days covered. Yummy!
I added some shredded coconut during the last five minutes of cooking, then drizzled in some vanilla, and 1/8 tsp of cinnamon at the end and served it with Greek yogurt and fresh blueberries. VERY satisfying breakfast…all enjoyed!
Thank you for sharing how you made this, DJ!
Yummy, I doubled the recipe and I added in an extra 1/2 cup of oats. I did have to add an additional 10 minutes to the simmer time and 10 minutes for the cool down. Other than that it’s perfect! Thank you
You’re welcome, Brittney!
Just querying your statement that steel cut oats have the same nutritional profile as rolled oats. They are less processed (which has to be a good thing!) and have a lower GI, is my understanding. So worth the extra effort!
That’s great to hear, Bec!
Hi. Does toasting the oats take the place of soaking them overnight in terms of softening them up? If I don’t soak steel cut oats overnight they are awfully firm. Thanks.
William
Hi William, have you tried cooking them this way? If they cook long enough, they cook up great. Toasting provides delicious flavor.
Another truly winning recipe. This is THE BEST oatmeal I’ve ever made at home. I love your recipes Kate! I’ve probably made well over 40 of them and they are always a delicious, nutritious highlight of my day. I have learned to cook (and to enjoy cooking!) so much better through your recipes over the years, many of them are my staples. I can’t thank you enough! Your recipes have helped me through some really difficult transitions and brought me so much comfort. Whenever I don’t know what to make, I return to your website and feel inspired!
That’s great to hear, Kelly!
Oh my gosh! This recipe is perfect! I did add a little maple syrup, vanilla, and cinnamon. The salt at the end brought out all the floors perfectly! It looks like so much liquid at the beginning…in the end it was thick and creamy! Thank you!
You’re welcome, Ann!
It tastes like a yummy brown rice chao/congee/jook!
I topped it with pork floss because it seemed so savory to me. I’ll try it with dried cranberries and nuts tomorrow. I don’t know what the original America’s Test Kitchen recipe is like but they usually have great albeit sometimes fussy recipes. This recipe was worth the effort though!
I bought the steel cut oats from the bins of my local co-op “health” supermarket in hopes of cutting down on packaging/plastic waste. I hope more stores listen to consumers, and that consumers pressure retailers to make better environmental decisions.
Thank you Kate!
I haven’t tried this recipe yet but for everyone who wants a more hands off approach with lower risk of burning, we cook steel cut oats regularly using a slow cooker (which takes a few hours) or the instant pot (8 minutes low pressure for 1.5 cups Bob’s Red Mill quick cook steel cut). Best to check your brand of oats for timing. With the instant pot, I will try sauteeing the oats first before cooking.
(With quinoa, we toast before cooking in the Instant pot.)
OMG! This was fantastic! I used coconut oil and coconut milk and topped with pan roasted pecans, cinnamon, blueberries, and a slight amount of brown sugar. I’ll try another topping tomorrow. Thanks so much for this recipe. It’s a huge improvement over the direction on the box. I can’t wait to serve it to company too. Yum!!
I’m happy to hear you enjoyed it, Elaine!
Very good recipe — I will be making this a lot! It would be helpful if the recipe specified whether to cook the oats covered or uncovered. I did the former the first time and had the same result as other commenters who had too much liquid. The second time, uncovered, was perfect!
I like to stir in two beaten eggs near the end of the cooking time to give the oatmeal a bit of custard-y texture and taste.
Have made this several times this month. So very good, topped it with homemade applesauce as suggested. Very handy to make big batch on weekend and zap in microwave for easy weekday breakfasts.
This is the only way I make steel cut oats anymore! They are delicious. Thanks, Kate!
Love how you can adapt this recipe anyway you want. Used coconut milk for extra richness! Doubled the recipe because I have 1 year old twins and an almost 3 year old who eat non stop!
Outstanding results– I add 1/2 t cinnamon when I make it, and when I serve it, add blueberries. Makes me look forward to breakfast!
Love this recipe! My 4- and 2-year-olds gobbled it up and asked for more. I stirred in a diced apple, which softened up nicely from the residual heat. I then topped it with a sprinkle of cardamom, a splash of half-and-half, a spoonful of apple butter, and a drizzle of maple syrup. Perfection! Thanks for the recipe.
I just made these with oatmilk and they are delicious! I threw a cinnamon stick in toward the end of the simmering (could probably have done it from the start for a stronger flavor). I might even try them as a savory breakfast by changing up the mix ins!
I doubled this recipe and it was excellent. I added a cup of craisins, some toasted walnuts & tsp ground cinnamon. Served with milk or half & half and tsp maple syrup , YUM!!
Perfect! ! Thank you!
Exceptionally delicious & reheats beautifully! Inexpensive and worth toasting them in coconut oil too. Game changer. Thank you
Just made this today Fantastic plain
Browning the oats are the bomb!!!
Great grandmother taught me this recipe using homemade butter for toasting. Adding apple pie spice, banana, and strawberry before serving. I out of the blue made it last summer and have been tied to making it every Saturday morning per kiddos demands lol. Also try using ¹/4 cup heavy cream when it reasts to cool.
I love this recipe. It takes me pretty long to make usually but that doesn’t stop me. I’ve made it a dozen times now I’m sure. Thank you for an easy and delicious recipe! I love being creative with different toppings and add ins and always love topping with a drizzle of maple syrup. :)
Delicious. My new favorite breakfast. I love the idea of toasting, and the orange zest.
Great with blueberries.
Cover the pan or leave it uncovered while cooking?
I LOVE the step suggesting roasting the oats – I’ve never thought of that! What a delicious dimension this adds to the flavor profile. Thank you!
Beyond good—I could eat these for each meal. 1 cup of uncooked oats makes several good-sized servings, so you can reheat during the week for a quick breakfast or other meal. & simmering with the milk gave the oats just enough sweetness that, for my taste, no other sweetener was needed. Thanks for the recipe!!
The only way I have found I enjoy steel cut oats- thanks for another great recipe!!! So creamy and yummy- I put a tiny sprinkle of vanilla sugar on top.
I made the cup of oats… it makes a LOT for one person. I don’t eat oatmeal every day. How long will it keep. Has anyone tried freezing? Defrost overnight?
Thank you for the recipe. Turned out great!! Nice and creamy. Plus the house smells amazing!!
My go to every time!
Kate, do you know, or have you tried to adapt the recipe to a “baked”steele cut oats recipe? Would you use the same amounts of liquid to oats? Just wondering as I’ve been trying to replicate an Amish baked oatmeal I buy here in PA…. It’s really creamy and regular oats or quick oats don’t give it the right texture… Just wondering…
Hi Joanne, this would definitely take some experimentation! Steel-cut oats weigh twice as much by volume as regular oats, so I would start by reducing the amount of oats in a baked oats recipe by half. It would take some testing to get the baking time right, too. If you give it a try I’d love to hear your results!
I had been following the cooking directions on the package of my steel-cut oats. The taste was okay but the cooked oats were super thick and gummy. Once I found this recipe, there’s no going back. The additional cup of liquid and toasting the oats are key to an amazing bowl of oatmeal! I like to top them with a cup of frozen (and microwaved) mixed berries, ground flax seed, and hemp heart seeds.
Hello,
I’m so glad you found this recipe! This method transformed my opinion of steel-cut oats as well.