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.
Wow, this is fantastic! And I just happen to be on an oatmeal kick. Love the list of toppings. Thank you!
Yay for steel-cut oats! I started making oats every weekend about a year and a half ago when I came across your Morning Glory Oatmeal, and I’m still not tired of them. I make them EXACTLY like this, and always add the orange zest from the MGO. In the summer it’s lots of fresh berries and chia seeds and in the winter I add bananas, pecans, and cinnamon. Best way to start the day – thanks for the new topping suggestions!
Someone is laughing all the way to the bank with that trend. Steel cut oats are 100% our go to breakfast when we need something healthy, delicious, and CHEAP. Love the coconut whipped cream idea!
Loving this recipe! I actually buy the “regular” oats for the simple reason that where I live those a fraction of the price. The overnight method is actually great! I’ve made it several times and it’s always perfect :)
Oh wow they look delicious! Great to hear that they can last as well – will definitely be making a big batch of this next weekend for uni. Thanks so much for this, Katie, and hope you’re well!
Fear not, you make oatmeal look v v appealing :D
I didn’t think anything could be better than your Morning Glory Oatmeal, but toasting the oats as well? Can’t wait to try that! Thanks, Kate.
My standard breakfast in the winter! I make one big batch on Sunday and it lasts me all week.
I cook it with just water (4:1 ratio). When it starts to thicken, I add fruit (chopped apple, or any fruit I have frozen from the summer…I particularly love peaches). Then I add some spices and a glug of maple syrup.
There is a also a recipe in Whole Grain Mornings that I love – it has raisins and coconut and carrot.
I love that there are many different combos you can do, and it often can be a repository for whatever fruit I have on the counter that needs to be eaten!
I love that I’m not the only one that measures maple syrup in “glugs”
mmm, I think sharing your perfect oatmeal bowl is like sharing a secret piece of yourself. every person’s “perfect” is different from another’s. thanks for sharing yours! looks like a delicious bowl to wake up to.
Ha! I’m on a steel cut oat fix at the moment. I haven’t been cooking mine; just leaving it in a jar with other stuff in the fridge, but on mornings like the last couple I could’ve done with something warm. Will definitely make this in the morning. Thank you. And you do have talent making porridge look sexy :)
I love making steel cut oats in the slow cooker overnight. You wake up to such a yummy smell in the morning. These look great!
I think this oatmeal looks plenty sexy! Good job making a grey food look appetizing! I love oatmeal, but I haven’t tried steel cut yet. I think I’ll give it a go this weekend!
Hi Kate! I’ve been making my steel cut oats his way for a long time and you’re right, they’re creamy and dreamy. Had Oliver Twist tasted these, he wouldn’t have said, “please sir, can I have some more?”, he would have said, “please sir, can I have THE REST?”!
I have a request for you Kate, to add to your already arms length list I’m sure: have you tried Tate’s bake shop ginger zinger cookies? Omg – I’m addicted, but man oh man, are they expensive. They have chunks of candied ginger in them and while they’re gluten free, that’s not a deal breaker for me, I would be ok with a conventional AP flour. I’ve been scouring the Internet looking for a diy recipe, but can’t seem to find anything. Could you develop a knock off? Please? Pretty please? I would be so grateful and I’m sure other readers who have tried the cookies would be, too. Think about it and I’ll keep my fingers crossed. Thanks, Kate!
Hi Rose! I am unfamiliar with those cookies but I added them to my recipe idea list. I’ll try to get to them sometime!!
I’ve ordered some steel cut oats online and can’t wait to try them. I’ve been using crushed lotus biscuits (the slim caramelised biscuits you get with your coffee in posh coffee houses) and banana to create a banoffee type flavour in ice cream lately – I can’t wait to try it with my morning porridge!
Ummm, I love steel cut oats, so I was so excited to see this!
Love steel cut oats! I eat them every morning hut they’re usually quick in the microwave. I can’t wait to try this recipe out!
How would you recommend storing these for the week and re-heating if you made a big batch at the beginning of the week?
Yes. I make a double batch of steel cut oats on Sunday and it lasts the whole week. I add maple syrup to my batch and put it in a glass Pyrex bowl. In the morning, my husband can use a 1/2 cup ice cream scooper to portion it out. It got him away from those nasty Quaker instant oatmeal packets. My kids like it too!
Awesome!!!
Hey Rachel, I’d let the oats cool completely, portion them into individual servings, then cover and refrigerate. I just microwave mine when I’m ready for breakfast.
I’ve never had steel-cut oats before but I’ve been very excited to try. I love all of your ideas!
Also, what? Pecan Butter? I’m MAKING THAT!
Some people think I’m nuts but I eat oats every day with a scoop of vanilla bean ice cream on top (and a sprinkle of pecans and cinnamon if I’m lucky). The ice cream adds a sweetness and cream to the oats (which I make sans sugar) and it satisfies my sugar craving for the day (seriously, try it) and is totally delicious!
I can get behind ice cream on oats! Yum!
I’ve been known to use vanilla ice cream as a coffee creamer, so this idea sounds great to me!
Made the oatmeal today and it was fantastic! Love the taste of the toasted oats. I did have to cook the oatmeal almost 40 minutes to get it to thicken, the package of steel cut oats called for only 3 cups of water to one cup of oats and 20 minutes to cook. I was ready to only use the 3 cups of liquid and then went for the 4 following your recipe exactly.
I love the tip about toasting the oats!! I typically make old fashioned oats (mostly because I had no idea what the difference was between old fashioned and steel cut), but I will definitely try out steel cut!!
i am not a huge oatmeal person but i do make overnight steel cut oats every now and then..it is always nice to switch things up and thank you for this wonderful post.
Oh, this is the best way to make steel cut oats. I love how comforting and velvet-y the texture becomes. Your pictures look beautiful as always (and plenty sexy), and I love the idea of topping oatmeal with chocolate.
I once went to a breakfast meeting at a hotel in Beverly Hills and was trying to order the least expensive item on the menu… the oats were $18! I was shocked. These do indeed look perfect and ultra creamy, which is a must for me.
I alternate between rolled & steel cut oats during the week. I’m definitely going to try toasting my oats tomorrow morning!
You should definitely try the overnight method, it is so much quicker in the morning. I do a ratio of 3c. water to 1c. oats, bring to a boil, turn off the heat, and cover. In the morning I stir the oats, add 1c. water and simmer for 10 min or so!
Thanks for the new topping ideas too!
These do indeed look like the perfect steel-cut oats! I’m typically a purist when it comes to them and just go with brown sugar or some sort of fruit, but that homemade chia jam or whipped coconut cream sounds pretty delightful…
I’ve had some organic steel cut oats sitting in my pantry for ages. You’ve inspired me to pull them out! Thanks!
Oh my goodness, I totally hear you on the overpriced bowls of oats, Kate! And it’s not just here – I was recently in London visiting my sister and in one spot we visited, quinoa and oat porridge was the equivalent of $10 US. Madness! However, all of your bowls look absolutely stunning, especially the cranberry/pepita combo which I can never resist.
PS. I’ve been a terrrrrrible blog reader lately but just wanted to let you know your posts continue to make me swoon. Fabulous as always! :)
Hahaha! Grandpa cardigans of the food scene! Hilarious because it’s so true. I think people are scared of making steel cut oats by themselves, so this breakdown is fantastic!
I don’t think I’ve had steel cut oats – unless we call them something different in the UK.
This looks like the perfect breakfast – will you make it and post me a bowl please :-)
McCans steel cut oats from Ireland.
Best oats ever! Thanks for the delicious recipe! I have enjoyed every recipe I have made from your blog, this has probably been my favorite!
Thank you, Katie!
Oh my gosh! I thought I was following your recipe but I forgot to toast them in a skillet first. They were still so delicious I ate two bowls-full, and I don’t care for regular oatmeal. Now I can’t wait to try it toasted first. I like to add real maple syrup for sweetner but is the dry fruit how you sweeten it?
Hi Lisa, I’m so glad you enjoyed your oatmeal! Sweeteners are entirely up to personal preference. Dried fruit is usually enough for me, but a drizzle of maple syrup or honey is sure nice, too!
OMG! I was just searching for recipes on how to make Steel-Cut Oats this morning!
Seriously, I bought a bag of Gluten Free Steel-Cut Oats and transferred them to a mason jar to store and threw the wrapper away a few months ago. Today I was craving some oatmeal, and for the life of me could not find the ratio of oats to water to make this!
Thank you for this post!
I’m going to print this recipe and put it on my mason jar of Oats! :)
This looks lovely. Just stumbled across your blog today, love it!
This makes me looking forward to breakfast so much!
I don’t know what you’re talking about, your photos are stunning! Love the idea of toasting the oats first, bet that adds heaps of flavour. Looking forward to my breakfast tomorrow! :)
I’ve eaten a bowl of steel cut oats every morning for the last 4 years. I use Bob’s Red Mill with 4C water, 1-1/2C oats (enough for 6 servings) and simmer for about 17 minutes which makes them more chewy, less creamy. In in the mornings I just scoop out a serving into a bowl, add one chopped apple, a little cinnamon and milk, and a tablespoon of chia seed, and microwave for 90 seconds. Yummy! Next time I’ll toast the oats first. I’d also like to try making a savory version as well (mix in chopped bacon and top with a poached egg?)
If I can think about it ahead of time, I often add a little extra liquids and then leave it in the refrigerator overnight. it softens the oats much better than the 10 minute cook & 5 minute rest method.
Hey Kate :-) This is awesome. I love a nice wholesome and nutritious breakfast ! Thanks for all the great ideas for toppings. Hugs to Cookie :-)
I never would have thought to toast the oats before cooking. Genius (both you and America’s test kitchen!). Definitely trying this. And steel-cut oats have become ridic expensive in Australian cafe’s too. Probably on par with NYC prices when there’s chia or other superfoods involved. I reckon it’s those hipsters that have done it ;)
Delish! Made them yesterday afternoon and couldn’t wait for breakfast today. They turned out great. Topped them with bananas, touch of brown sugar and chopped almonds.
Happy to hear it! Thanks, Shannon!
I just recently convinced my husband to give oatmeal a try for breakfast, and now he’s enjoying it as much as I do! I always tend to make my oatmeal in the mornings right before serving; I’ll try your recipe so I can refrigerate leftovers for a couple of mornings, it will definitely save time. Thanks for all these amazing topping ideas!
Victory!!! Glad to hear it, Sharon.
I’m a huge oatmeal fan, and I love steel cut oats! Thanks for sharing–I always make them at home!
Toasting the oats really makes the difference! I only use three cups of liquid because I like mine on the thicker side and yesterday I threw some chia seeds in for fun. So hearty! I find myself craving oatmeal now. If only I could tell my 8 year old self that I’d eventually love oatmeal!
Your oats sound awesome, Camillia! I don’t think I would have gone near steel-cut oats when I was eight, either!
WOW! Thank you for sharing this method!! I don’t think I’m ever going to eat my steel cut oats another way ever again! Haha. I’ve never toasted them before, but I’m going to try it for my breakfast tomorrow morning. Can’t wait! :D
Hope you loved those toasted oats!
Yum! I’m not usually a breakfast person, but my stomach has been growling in the mornings. Steel cut oats with milk and brown sugar are the only type my kids will sub for the instant junk, so this looks like the answer!
As for toppings, consider savory ones, too. My last oatmeal binge involved lots of arugula and sharp cheddar.
Thank you, Stephanie! I love your arugula and sharp cheddar idea. Must try soon!
I made this for dinner tonight (putting aside the fact that we’re the crazy couple who eats oatmeal for dinner) and it was AMAZING (and was also so filling!) I have never made steel cut oats nor have I ever eaten them before but I followed your recipe and they lived up to their name! I added maple syrup, cinnamon, vanilla and bananas. We’ll probably be having this again for dinner next week with another combination of toppings ;)
Oatmeal for dinner sounds awesome to me! So glad you enjoyed the recipe!
You weren’t kidding…sooo goood!! I make this regularly now and store in mason jars for the week.
Thank you!!
Yay, thanks Fariya!
Ah, I accidentally bought steel cut oats the other day at the grocery store instead of rolled. Now I know exactly what to do with them! Thanks for this recipe.
Nothing like the most perfect bowl of oatmeal IN THE WORLD.
A great recipe and so easy to reheat in the morning. The best bit is no oatmealy pot to wash every day!