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.
Absolutely delicious!
Best steel cut oats recipe I’ve made! My oats were always too crunchy and I couldn’t figure out the oat to water balance. These oats are flavorful and creamy. Thanks!
I tried this recipe but it did not thicken and seemed to have too much liquid for the amount of oats. Is it correct – 4 cups liquid to one cup of the steel cut oats? It seems with other grains that it is more of a 2:1 ratio. Mine has cooked well over 30 minutes, but it still very soupy, with the grain not visible in the milk/water mixture unless I stir them to the surface, not at all like your picture. I am a cooking instructor, not a beginner, but something seems to have gone wrong! The smell is wonderful, though. Please advise!
Hi Suzanne! I’m sorry these didn’t work perfect for you. The ratio is correct. Did you let it simmer for that length of time? I have made this on several occasions and haven’t run into that issue.
I read it as 3 cups water to 1 cup oats, added salt a little earlier than suggested, and all the water was absorbed!
Wow so delicious! Made just as directed, it came out so creamy and we called it fancy oatmeal
I just made this recipe and I liked it very much. I added cinnamon, banana, and frozen raspberries. The first time I cooked steel cut oats, I followed directions on the box and I was totally disappointed. I was even considering throwing out the remaining oats in the box but thanks to your recipe, I can’t wait to eat another bowl and try another recommended topping. I don’t think I’ll use frozen fruit because it made the oats cool off fast. Thanks for sharing this great recipe.
You’re welcome! I’m glad you didn’t throw them out and found this recipe, Maria.
Not loving the consistency… very ‘gloopy’, and think the water/milk to oats ratio is off. Could just be personal preference, but not loving this recipe :(
I’m sorry you didn’t love it! Thanks for sharing. The water should evaporate/cook into the oats. How long did you let it cook?
I found about 1 1/3 cups of steel cut oats hiding in the back of my fridge and found a home for them right in my belly with assistance from this post. :) I used it as a basic instructional guideline b/c I hardly ever cook steel cut since I’m always rushing in the morning and tend to have overnight oats most of the time. BUT, I also have some delish leftover whole cranberry sauce I made for thanksgiving with a wine reduction, orange zest and Chinese five spice that sounded fab in some oats. So, I toasted my oats in coconut oil – def a first time for that and totally worth the extra few minutes. Added 4 cups of water and a little over a cup of soy milk to empty the carton. Cooked’em down for 20 then added in chopped dates so they could melt into the oats. Then added in cinnamon, ginger, nutmeg, cardamom, and ground vanilla for the last 10 minutes. I realized I overshot the liquid portion a bit and added a tablespoon each of flax seed and chia for the last 5 or so minutes.
Ahh, so creamy and nutty and spicy and delicious! Topped with my cranberry sauce, chopped walnuts and hazelnuts, a sprinkle of shredded coconut and a splash of homemade cashew milk. Too much of a mix of flavors? IDK, I’m in oatmeal heaven. :) Thank you for a simple base with easy instructions to follow for a fantastic breakfast!
Sounds great! Thank you for sharing, Michelle.
I have read in other recipes where they recommend toasting the oats on the stove and then cooking them. Toasting them enhances the flavor. Nothing about soaking them mentioned and they take about 30 mins.
Do you think that they could be toasted and still soak them overnight to shorten the cooking time?
Hi Kim, I wouldn’t recommend soaking these for this recipe as it would create an entirely different recipe. If you find the time to be too much, you can always make up a larger batch and then pull out leftovers for the week. I find that works great!
Even though I soak overnight it still takes about an hour of simmer to cook. I use McCann Steel Cut Irish Oats. I don’t know if it’s my stove, or uneven heat distrubution but soaking, sometimes toasting, and at least an hour finishing with heat off lid on for another 15 mins at least before they are cooked. And I like them chunky/runny. I have seen many recipes such as yours which say 20-30 mins. Not possible I think.
That seems interesting! I’m glad you have a method that works for you, Nonna.
Delectable!
Wow, I don’t comment on people’s recipes very often but had to this time. I have tried many times to get my homemade oatmeal to taste as good as what you can get at Starbucks or in a good restaurant. This is even better! I confess that I was concerned when I realized that I was using Quick Steel Cut Oats rather than traditional (one of the many things I had tried in an effort to duplicate the good stuff!). I was afraid the liquid to oatmeal ratio was going to throw things off. Nope! Mine just cooked up a bit faster. These were creamy but still with the texture that I love about steel cut oats. I added my usual big handful of dried cranberries to the pot and let that set for a bit before serving. Then served with a little spoonful of brown sugar and a splash of half and half over the top. Heaven! Absolutely delicious! Thanks so much!
I’m glad you loved this recipe! Thanks for sharing, Margaret.
I’m now haunting the thrift shops looking for a very very small crockpot to cook mine. Tired of all this stirring and heat adjusting and fooling around. I’ve tasted them done in crockpot and they were divine, just as described here. So, why not? I eat mine with several different toppings, change around, but *always* with maple syrup too.
I’d like to find a recipe (if here I’ve missed it…) for Scots Oatcakes. Grainy ones. I do love them–with jam, cheese, bits of smoked salmon, but the available imports are kind of tasteless and dried out. They should be as simple to make as a simple oatmeal cookie minus the sugar, shouldn’t they?
I had to come back to leave a comment on this recipe. I’ll start by saying I’ve never, ever been able to eat regular oatmeal without gagging and have never consumed more than a spoonful or two at a time. There’s something about the texture, the taste, the whole experience that just literally turned my stomach.
That being said, I really wanted to try it every now and then (as I know oats can be heart-healthy). I came across this recipe and thought I’d give it a try.
I made it exactly as listed and OH MY Goodness is it amazing. The texture is nutty and chewy, the taste is rich and I really enjoyed it. I made enough for four days worth of breakfasts, expecting that I’d most likely throw it in the compost, but what really happened is that I enjoyed each morning’s breakfast just as much as I did the first bowl. It reheated beautifully in the microwave (with a splash of milk).
Less than a week after I made the first batch, I’m getting ready to make another batch as I’ve actually been CRAVING a bowl lately.
If you like oatmeal, you’ll probably like this recipe. And if you don’t like oatmeal, you may find yourself an oatmeal convert (like myself).
Great recipe. I love the variations.
This was an excellent breakfast. I added blueberries, banana, apple, cinnamon and a bit of maple syrup. I should note that after twenty minutes of cooking, it was still very soupy and I was thinking it was going to be a bust. It was only after 35-40 minutes of simmering that it finally thickened up.
I like your topping choices! Thank you for sharing, Roger.
This was my first time making steel cut oats, I’ve always made oatmeal from rolled oats. Very creamy and lovely nutty flavor! Because this was my first time with steel cut, I’m wondering if I cooked them correctly, as the groats were a bit chewy. Is this the desired outcome or does chewy mean undercooked? I think my preference would be less chewy, but still on the looser side. Should I just increase the liquid a bit and cook longer? Thanks in advance! Great recipe, really enjoyed the flavor. Topped mine with toasted pecans, maple syrup, dried cherries and cinnamon. YUM!
Hi Tiina! The consistency is a but different than other oats, but it sounds like you could have cooked them a little longer. Did you have any liquid remaining?
Hi Kate! Yes some thick liquid was left, but not much. I liked it so much I’ve already made it again and cooked it longer, until the mixture was drier than the first time. The steel cut oats definitely have more “bite,” but they haven’t turned out as chewy as the first time, so I think indeed they were a bit undercooked that first time.
Since I’m eating it most days as a leftover, I add milk to loosen it to my liking at that point. I think I actually like it *better* as a leftover! Somehow it’s even creamier. I’ve added a variety of different toppings… so far maple cardamom sauteed apples, tahini, walnuts and pomegranate seeds has been my fave. I should take a picture of that one, it’s so pretty. Good reason to go get another pomegranate!
Love your site, thanks Kate!
I never thought I’d like steel cut oats but now, following your recipe, I’m totally addicted. Simply fabulous! Thank you for sharing!
Can you toast a bunch ahead of time and store in the fridge? I’m the only one in the house who eats oatmeal and don’t have time to toast with each batch.
Thank you!
Yummy! I used coconut oil and it added a lot of flavor. After cooking, I added chia seeds, fresh blueberries, and fresh strawberries. Amazing! I am looking forward to breakfast tomorrow
Thank you for this recipe! I tried making steel cut oats once before using the recipe on back of the box, but I definitely think this method is better! I topped mine with almond butter, honey, and shredded coconut, and it was delicious.
I’m glad you like this method, Amy! Thanks for taking the time to comment and review.
loved this recipe! I topped it with shredded coconut, chia seeds, brown sugar, and frozen berries. It was a little too salty for me, which is probably because the vegan butter I used had some salt in it. But otherwise it was delicious :-)
Thank you for your feedback, India!
Best oatmeal ever. Thanks.
You’re welcome! Thanks for your review, Eloise.
Wow! Having my first bowl right now. These are really good. I added cinnamon and blueberries and a splash of sugar free creamer. Thank you!
You’re welcome, Cindy! Thank you for your review.
If using steel cut quick oats What would you do differently?
Hi Sherri, I would need to try it. You likely need to cut a lot of the water and cooking time. Start by using the instructions provided on the package.
Great recipe. I loved making this from scratch using organic steel cut oats I got at a wonderful farmers market in Atlanta. Made it with almond milk and it was better than any store bought I’ve tasted. Should take this recipe to Shark Tank!
This was delicious! After it cools, it has the perfect texture. I made a banana walnut bowl with cashew butter, and I made a peanut butter cinnamon bowl as well! Thanks for a great recipe that I can prepare in 30 minutes and have prepared all week!!
So yummy!! My first time making steel cut oats and they came out perfect. Thank you!!
You’re welcome, Bianca!
Very yummy recipe! I’ve recently had to go gluten free and increase my fiber intake. This recipe helps in both those areas. My steel cut oats have always been chewy, but these are creamy and delicious!
I’m happy you enjoyed it, Kim!
Can you tell me how much cinnamon you like to add to your recipe?
I usually add a pinch or a little more to a serving. I hope this helps!
This is a great and delicious recipe. It’s the right proportions for a creamy batch of steel-cut oats. The leftovers are great too…just a splash of milk is needed to loosen it up like a freshly made batch.
The only thing is I’m lazy and don’t like to clean more dishes than necessary. So I made a couple minor changes to the cooking method…
For a double recipe, I measured and boiled 6 Cups Water in my electric kettle. Then used a 4 Qt/L non-stick sauteuse to toast 2 Cups Steel-cut Oats. Then added the boiled Water, 2 Cups Almond Milk, and 0.5 Tsp Salt. Brought up to a simmer. Then covered and simmered for 20 minutes. That’s it. And only one pot to clean!
This was absolutely perfect
I’ve made these a couple times now. They’re cheap, filling, easy, and tasty. I never have that kind of time in the morning, so I’ve been making it at night instead. It’s good enough to be a nighttime snack. About 5 minutes after the salt step, I throw in a handful of dried cherries and some cinnamon, and boil another 5 minutes. (boiling plumps up the dried cherries) After they’re done, I stir in some of my frozen blueberries. It’s a nice way to use my stash of local Michigan goods and get a little bit of Summer in the Winter. Some brown sugar or maple syrup on top is nice too. And it reheats easy in microwave with some milk. Thanks for the recipe!
Is this supposed to cook lid on or lid off…I see some ppl saying the water didn’t evaporate and in wondering if this is the issue.
Hi Lydia! No need for a lid with this recipe. Just make sure it’s cooking at a simmer per the instructions.
I am so happy I found your recipe to make steel cut oats for the first time! I love how they are both chewy and creamy, and the flavor from toasting the oats – I used butter – is fantastic! I used chopped dates as a topping, but I love the slight saltiness and would eat them plain! Thank you for sharing!
I’m happy you found it too, Brooke! Thanks for sharing.
Made this oatmeal, it was perfect. My family loved it. Thank you for this recipe!
You’re welcome, Erin!
Kate do we leave the oats uncovered while cooking?Please let me know and thank you.
johnette
Yes! No need to cover.
Hi Johnette! I don’t cover the pot while cooking. If I did, I’d include those details in the instructions—hope that’s helpful for cooking future recipes!
I was taught to rinse the steel-cut oats before cooking them, but how does that work if you are going to toast them? Should they be dry?
Thanks
The little water left on them will evaporate in the heated pot as you toast them. Just make sure they are drained well. I hope that helps!
Great recipe. Made a double batch for the week. It tastes great even without any toppings! Looking forward to my breakfasts.
This was indeed the perfect recipe. It’s the first time I made steel cut oats that turned out this delicious. Added strawberries, brown sugar, and sliced almonds. Made with oat milk. Thank you!!!
Thank you for the great recipe!!
By far, the best tasting oatmeal I ever made (or tasted). For those that say it’s too liquidish after cooking it for 25min, add a tablespoon of chia seeds, simmer for another 5min, and it will get thicker. To reach the right consistency, I found the mixture has to simmer at it’s maximum heat, without running away with the closed lid (at my stove it was around 1.7/10).
If it does try to run away, stir it, close the lid, slightly adjust the temperature, and keep cooking.
Tried this recipe out after just following the basic steel cut oat recipe. I added cardamom, cinnamon, and vanilla. Planning to have it for breakfast tomorrow with walnuts, hemp seeds, frozen blueberries and banana to sweeten. It smells so good and looks so creamy. I know it’s going to be the bomb! Thanks for this recipe!
PERFECT is the word!!! I toasted the oats in a cast iron skillet, and about a minute into the process, I could smell the wonderful nutty aroma you had mentioned. It took a little longer for them to turn that golden color (probably 3 minutes or so). I used 3 cups of water, then half a cup of unsweetened almond milk and half a cup of half and half. After mixing the liquids, I took about 3/4 cup out, only for concern from some reviews that the mixture was too runny. Instead of a large saucepan, I used a skillet, and I honestly think the larger surface allows for more even cooking. By the end of preparation, I had added all of the liquid back in. All of your cooking times were spot on. So delicious! So glad to have found your tips!!!
I came to the comments since I wondered if I should cover them or not during simmering. The comments are divided when it comes to them thickening or not, it might be a covering issue. I’ll assume I’m not supposed to cover them.
You don’t need to cover as you want some liquid to evaporate during the cooking process.
This is now a family favorite. Thank you for the wonderful recipe!
Steel Cut Oat Soup:
That is entirely too much liquid.
I follow the instructions to the letter, twice.
Both times had at least 1.5 cups of liquid too much, which is in line with nearly all of the other recipes I am now looking at.
After draining off 2 cups liquid, it was pretty good… after 40 minutes of cooking.
Hi Bryan, I’m sorry to hear that. I have made this recipe several times without issues. I wonder if you are allowing it to simmer enough or get hot enough to allow the liquid to evaporate. I do appreciate your feedback.
It would be nice if this recipe stated it the oats are simmered covered it uncovered. Since some of us are sitting down to oat soup this morning, a detail like that could make a difference.
I always have a harder time reheating steel cut oats. I find that when i reheat, it turns into this grainy pudding (rather than a creamy pudding).
Just wondering if you’ve tried making them in the instant pot? If so, did you change any measurements?
Hi Melissa, I haven’t tried it in my instant pot. Typically those are separate recipes. Sorry I can’t be of more help!
Hi, I just this for the first time today too, and seemed like it would never thicken either like others you had that problem. After almost an hour, I added a tablespoon of ground flaxseed and turned up the heat a little. That did the trick for me! Tasted great and now I think I will simmer a little hotter next time.
Hi Deb, Did you let it cool at all before serving? Sometimes that can help it thicken.
yes, for a short time. I do think that the variable was really the simmering heat; it was probably just too low. I was toasting my rolled oats too so this made so much sense. I love this type of oatmeal now that I know how to do it this way, plus the leftovers are so convenient!
I made the recipe as stated with quick steel cut oats. I didn’t need the extra 10 minutes, it was plenty thick and creamy after simmering for 20 (lid off)! And oh man, so delicious – nutty, creamy, a little chewy, and very hearty. I knew it feeling like I was eating undercooked oats when I followed the package couldn’t be right. Mixed in banana, frozen blueberries, and brown sugar.
First time my wife had a SECOND HELPING of oatmeal!
I decided to try more of your recipes after making your hummus. Best hummus ever! This recipe turned out well for me. The key to thickening oatmeal is to let it sit off the heat. The longer you leave it the thicker it gets.Happy cooking.
I’ve tried cooking steel cut oats in the past without much success – but decided to give it one more try (as I have more time on my hands in March 2020!). Your recipe turned out perfect when directions were followed exactly. I love the fragrance of the coconut oil while toasting the oats! Thanks!!!
Hey Kate this was amazing.. I was used to eating rolled oats so when I made steel cut oats it tasted very very bland and no sugar or salt could cut it. But I didn’t want to throw it off so I went on searching for recipes and found this. I made it as per your directions but half the amount keeping the same ratios… Ended up with creamy and crunchy, flavorful oats that I DID NOT expect to turn out that way. The roasting did the trick. I love my oats with a bit of sugar and added some nuts to it but I’m definitely gonna try more toppings. Thank you So very much for sharing. You are a life saver, and I think I love this more than any other type of oats I’ve ever had!! Also I should mention that the ratios were just right for me. I also made the mistake of not adding enough milk (liquid to be precise) which made my previous attempts taste uncooked. Keep up the good work!
We really enjoyed these. My kids call it special oatmeal and love to choose different toppings. I loved the texture with this ratio of liquid to oatmeal. We especially like to put a stick of cinnamon in when it’s simmering. Thanks for the recipe
You’re welcome! Thank you for taking the time to comment and review, Bee.