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.
These really were perfect. Made them for Saturday lunch and Sunday breakfast with homemade hemp milk. So good. So creamy.
Hooray! Thanks, Deepthi!
Perfect is right!! Brilliant, even!! I love whipping up a batch of these oats on Sunday night to get me through the week. I’m having oatmeal for breakfast almost every day, and loving it, all thanks to you! :-)
I have been making double batches of porridge for a few years. After it cools I add dried cranberries and almond flavoring. It’s a totally healthy treat each morning.
I’ve been adding a cup of Quinoa as well to my steel cut oats lately, and a little more water. Nice change of pace and really ups the protein overall.
Steel cut oats are my go to all winter. I soak mine over night with water, peanut butter and raisins then just pop them in the microwave for 6 minutes in the morning and they are ready to go. Just make sure to use a deep bowl otherwise you’ll make a mess because the oats will boil over.
I love coconut oil. Someone suggested baking at 390 for an hour
with a 4 to one water / oats ratio. No stirring. It’s so easy.
Hi Kate ! Thank you for sharing this easier breakfast oat meal recipe. It looks tasty. It would be great if you could share recipe for oatmeal cookies ? TIA
Thank you! Great recipe. I’m not a big fan of oatmeal, but this is the creamiest oatmeal I’ve ever had. I do think the butter roasting is key. Will definitely make it again. Only variations were:
1. I didn’t cook for all of the last ten minutes, but only a few minutes more after I added the salt.
2. Toppings (roasted almonds, cashews, and pistachios) were added right after the salt. I added a ripe banana too.
Thank you so much.
This is my go to recipe for steel cut oats! I have it saved on my phone and bring it up whenever we make them! Thanks! The texture and flavor are perfect even my picky kids love it!
Just wanted to thank you for this recipe (and health banana loaf). They are regulars for me now. We were having overnight normal oat, but I much prefer this option and it last for at least 3-4 days (normally less than planned because I take some spoons during the night between feedings…breastfeed a baby requires to charge your battery more often).
I add golden raisins, dry apricots, a few dates, coconut flaks, dry cranberries and sunflower seeds once cooked; and Greek yogurt, a bit more almond milk, banana, strawberries and blueberries each morning just before breakfast…….delicious!
My favorite mix ins are savory. I’ll add avocado, egg, sometimes turkey bacon, a pinch of pepper and a little Sriracha. Keeps you full for ages. My second favorite is a little chocolate chips, honey and banana.
My daughter (vegetarian) granddaughter and a friend (vegan) were home for a week. I prepared several different things and this was on the list of five best.
I loved it too!
Kate, I made these oats this morning and they were perfect! I usually stick to old-fashioned oatmeal because I had never had success making good steel cut oats, but your recipe was fantastic! And my nine-month-old baby enjoyed them as much as I did :) Thank you for another terrific recipe!
You recipe rocked. I totally loved the Steel cut oats they served in restaurants… tried so many ways to cook it at home BUT it never tasted that good. But with your simple recipe… it turned out amazingly goood. I now eat my favorite steel cut oats everyday….Thanks!!!
Kate,
I just made your Steel Cut Oats recipe and it was delicious! I toasted the oats in coconut oil and that brought out a wonderful flavor. I made extra for the rest of the week, as well.
I’m looking forward to trying your other recipes!
Thank you very much.
Kathleen T.
These are deliciously creamy, my kids and I are now excited about oatmeal. The only change I make is adding finely shredded coconut to the oats before toasting……yum!!!
Just finishing making this recipe, the toasted oats made the house smell yummy!
Sounds delicious! Thanks, Toni.
Made these oats this morning. Seriously, the best doggone steel cut oats I have ever put in my mouth! Can’t wait to eat another bowl of these in the morning. So so GOOD! Thanks for sharing :)
Thank you! I’m so glad you loved the oats!
Hi! Thank you so much for this recipe! Can’t wait to try your method. I have a quick question… If I were to add chia seeds to the recipe, in which part of the process should I do that? The toasting part?
Hi Aline! Hmm, good question. Since chia seeds absorb so much moisture, you might want to add more water to the mix. I am not sure it matters much when you add them. I’d probably just stir them in at the end and let the mixture rest for an extra 5 minutes.
I just made this and I can honestly say this is the best bowl of oats I have ever had! Thank you for making oats delicious again!
P.S. I also made your berry chia jam and will be trying it on my oats tomorrow morning! Can’t wait!
I’m so glad to hear that! Thanks, Erin!
Hi Erin. If you don’t have time to make chia jam, you can just mix 2 tablespoons chia seeds with your favorite jam (about 1 teaspoon or more). I mix the chia and jam together in the bowl and then add the oats and mix it all together. Super yummy. I typically add almond or peanut butter to the oats as well and it’s like a PB&J sandwich. :)
I absolutely love this recipe! I put cinnamon, sliced almonds and frozen blueberries which melt and are oh so delicious!!!
Thank you, Deana! Now I want blueberry oatmeal. :)
Yes! I knew there was a way to make great tasting steel-cut oats, and you found it! Goes well with pumpkin butter and toasted pecans too. Thanks :)
Kate,
I’ve been experimenting with your recipe lately. I love the flavor, but I can’t get all the liquid to absorb. I finally wound up straining it!
We live at 6,700 feet. Could that be the problem?
Thanks.
I just made this (first time making steel-cut oats!) and it is great! Wonderful texture. I added flaxseed, dried cherries, blueberries, and cranberries, coconut, a dash of vanilla and a sprinkling of dark brown sugar. Sooooo good! I look forward to trying other topping combos!
OMG, best oatmeal EVER! I didn’t have to add any sugar because the toasted oats had so much nutty, delicious flavor. Thank you for sharing!
Made this tonight …was in the mood for ‘breakfast for dinner” which happens fairly regularly lol – its delicious! And t will be perfect in the morning too since mornings are NOT my friend and all I would have to do is heat and eat. Typically I’ve always just had some brown sugar on my oatmeal but looking at your pics I was inspired – I had it with peanut butter and a drizzle of honey. I had never even considered trying it that way before but I think I have a new favorite!! Thanks for helping me make a great bowl of oatmeal :)
I doubled this recipe and added a can of pumpkin, vanilla and cinnamon. It was amazing, and will become a staple in our house! Thank you so much for the recipe!
I love steel cut oats, but I never thought to toast them before – what a great idea! I wonder, would it work to toast them with coconut butter, rather than coconut oil, or unsalted butter? Maybe I’ll give it a try tomorrow morning.
Update: Tried toasting the oats in coconut butter and they were bomb. This recipe is wonderful.
Hi. I made this and doubled the recipe, but the liquid never did fully cook down! I was left with a lot of the water/milk mixture!?!? I doubled everything in the recipe….6 cups water, 2cups Almond milk, 2cups oats. Correct? Did I mess up somehow? Thanks
This was truly perfect! I love the toasting step- life changed!
Thank you for the idea of toasting the oats first! Made a big difference in flavor. Will double the recipe next time!
Are the gluten free steel cut oats as good as the regular?
Toasty oats are the secret in this one!
I just wanted to say that this recipe changed everything I knew about oatmeal! It’s so delicious and I make it at least once a week now. Thank you!!
This makes me so happy! It certainly doesn’t have to be boring, or filled with sugar. So happy you enjoy, Paige.
Another great one! I’m curious about the Morning Glory oatmeal recipe – hope to see in the cookbook!
Hi Nicole, that one’s not in my cookbook, but it’s on my site over here!
You are the best! I’ll get some carrots from the farmers market tomorrow! I am so very in for your cookbook this spring! Toasty oats- yum
It’s my understanding that oat flakes have been steamed, while steel cut oats have not been heated.
Great info, Anette!
This recipe is perfect! It is my new favorite breakfast! I use unsweetened almond milk and cut the butter in half. My favorite toppings are fresh berries (strawberries, raspberries or blackberries).
That sounds amazing, Elle.
It didn’t cook through at all let alone creamy? I followed every step in your recipe. What could go wrong ?
Hi, Anna. Sorry this didn’t go the way you would have hoped. You’ll probably want to turn the heat up a bit and put a cover on the saucepan. Just make sure you are stirring frequently so they do not burn–add water as you see fit.
Good morning and thank you very much for this new steel cut oats recipe! I had been doing the overnight thing, but this is so good with the milk in it that I would rather take the time to make it in the morning now!
I have a question. I don’t see a reference to whether the top should be on or off the pot during the different stages of cooking. I’m sure it makes a difference. Would you please clarify that?
Hey, BoxerGirl– You can leave the top off. You’ll want to keep an eye on it, as you should be stirring occasionally and making sure it isn’t sticking to the bottom of the pan.
Thanks so much for your quick reply I love the way this oatmeal crunches!
Here is what I put on my oatmeal: butter, cinnamon, pecans, maple syrup, a little cream around the edges :-)
Sounds delicious!
Great texture. I’ve always had issues cooking steel cut oats. Your recipe did not say whether to cover it. I always thought I should. This morning I did not and I think that made a difference. I’m eating it with a cooking apple sprinkled with cinnamon and drizzled with all natural honey and also a 1 tsp Justin’s Hazelnut Chic butter and 1 tsp coconut peanut butter (to die for) and 1 TBSP Jaye Robb’s chocolate protein powder!! YUMMY!!
Sounds so chocolatey and delicious, Jean!
Does this oatmeal reheat easily on the stove? I don’t have a microwave… :)
I haven’t tried it myself, and I think you’d have to watch it closely the first time you try it. Maybe add some extra liquid to the pan, and slowly reheat it while stirring. I’d be most concerned about burning it, so the low heat and extra liquid should help that! Let me know how it goes, Hailey! Would love to know what works.
It reheats in just a couple of minutes. I usually have solid oats in my fridge, so I cut off a ‘slice’ of porridge, then add some almond milk and kinda squash it in the saucepan until it is lovely and creamy again. Very simple.
Soooooo yummy! Thanks for sharing your recipe! This is my second time making it in a week! Writing my ‘comments’ while I patiently wait for my steel cut oats to finish simmering. Can’t wait! ;)
You’re welcome Lynette! I hope you liked the oats. :)
This is fantastic! In England it’s somewhat harder to find ‘coarse’ oats. We do have them though. Waitrose is selling medium cut oatmeal which is only a bit finer. Mornflake is the brand. This recipe is wonderful! I love it. Thank you.
Oh, I’m glad you found them, Lisa! Thanks for the pointers– my other British readers will thank you!
Oh my stars! I just found your site and am SO thrilled! I just made your perfect steel cut oats recipe (Using Bob’s Red Mill) and it turned out divine! I never knew about toasting the oats and it they are so creamy and nutty- what a pleasure to make! I am going to try your savory oats recipe and can’t wait to explore the rest of your site. I have been living the “too busy to cook” lifestyle and I am excited to return to the joy of food preparation on my health and wellness journey. Thank you, thank you!
Claudia, NJ
Oh, I’m so glad you found my blog, Claudia! I hope it helps to bring the joy of cooking back into your life! All the best on your journey toward wellness.
After years of suffering through morning oatmeal, this recipe changed my life. But my dislike for oatmeal was a twofer… Texture and taste. I don’t love the usual flavor combinations you find in oatmeal. So I took the opportunity to mix in grated Parmesan and serve it with spinach, mushrooms and a poached egg. I can make all of the components ahead of time (even the eggs!) and reheat in the morning. Savory oats. Who knew? (Not me!!!)
I’m so glad you found this recipe, Dawn! I hope this turns over a new leaf for your relationship with oats!
Hi there
Thank you for this recipe. It makes the best steel cut oats ever. It is winter now in Australia and toasting the oats in coconut oil on a frosty night warms up the kitchen and the oats reheated in the morning are just delicious and warming. We’re loving your recipes Down Under and look forward to your book later this month.
Thank you, Mary! I’m so glad that my recipes are helping you warm up. I’m hoping for a mild winter for all of you! Hello from KC. :)
We switched to steel cut oats a couple of months ago. I make it in a double boiler while getting ready for work which takes a little longer but doesn’t require babysitting. I’m definitely going to try your recipe (I never thought to toast the oats before cooking–can’t wait to try it tomorrow!). I always add a handful of dried cranberries and we eat it with REAL maple syrup–that’s it: oats, cranberries, and maple syrup–love it! I spoon my serving into a 6 oz jelly jar, top it with syrup, and eat it later in the morning at work when the hunger pangs hit. It would save me some time each day to make ahead even though reheated oatmeal sounds iffy! My husband is retired and he gets stuck with the pan to clean each day–so making a weekly batch will make him a happy camper, I’m sure!
Great, Lucinda! I’m so glad you love the oats. I appreciate all the notes– they’ll be useful for other readers, for sure.
This is great info. I have ideas for you too. The night before, I use coconut water with pulp instead of water. It comes in handy 17 oz. cans. I use 1/2 cup of steel cut oats. (Now I toast them thanks to you!). Add salt and dried fruit (opt.) Bring these to a full rolling boil, turn it off and put on the lid. When you wake up in the morning, it is done perfectly. Warm it if you want. Add cream and sugar or not. P.S. My family lived in Lawrence, KS so it’s easy to picture you cooking away up there in Kansas City!
These are great tips, Lee, thanks! I’ll have to try your technique.
Sorry, I posted twice because the server said it didn’t go through the first time…
Has anyone tried making this recipe in the Instant Pot? If so how long do you cook the steel cut oats?
I haven’t tried this just yet, Sherry, but I hope another commenter can help you out in the future!
I made these and they were WONDERFUL! Thank you so much for a recipe I will make many times.
Great! Thank you, Brigette.