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 oats were so fantastic! I used a little more milk and a little less water. I added dried coconut and blueberries, plus fresh pear and walnuts. Such a tasty and hearty start to my weekend!
Thank you so much for this recipe. My grocery store was sold out of rolled oats so I thought I’d give these a shot. I followed the recipe exactly and it came out great! I added dried coconut, raisins, almonds, cinnamon, cardamom and honey at the end and it was so delicious. I think the people who wrote that their oats came out too soupy did not have the heat high enough. If it’s too low of a simmer they won’t cook and thicken! Thanks again. Stay well!
Awesome recipe. I add freeze dried bananas & freeze dried strawberries from Trader Joe’s I also add coconut. Costco is selling 7# bags for about $8. I cook 30 minutes. Great to reheat. It is the creamiest Thank you
Suzanne is right – soup…. wish i had read her comments before i tried this recipe.
I’m sorry to hear that! Are you cooking uncovered at a high enough temp?
This is the ONLY recipe I use to make steel cut oats. I never used to eat steel cut oats and instead would eat rolled oats because I preferred the consistency. But this recipe makes my oats creamy and smooth and i love it. Toasting then is a game changer and all my roommates have mentioned how good it smells. I will never make steel cut oats the same way again. (I’m actually eating them right now ) Thank you so much!
I doubled up the recipe and followed it to the tee. Am I supposed to strain this? At no point was it ever “very” thick. Was the pot to be covered during cooking?
This recipe wasted an hour of my life, 6 cups of water, 2 cups of milk and 2 cups of steel cut oats. Thanks for nothing :)
Hey Nick, I’m truly bummed to hear that this recipe didn’t work for you. This recipe has always worked well for me. The amounts of water/milk are consistent with other recipes, so I’m not sure what went wrong. The pot was not supposed to be covered while cooking. My only thought would be that perhaps your burner was operating at a very low temp. Assuming you were indeed using steel-cut oats and hadn’t grabbed another grain by mistake, they surely would have plumped up more with more time on the stove and a longer rest.
Toasting the oats in coconut oil made them perfect just like your title says. I am curious about reheating them you didn’t mention in the recipe.
I’m glad you agree!
I wish I had the same experience as all of you. I tried an Instant Pot recipe with steel cut oats, apples, cinnamon, maple syrup, etc. The flavour is fantastic and I normally like my oats a little thick, but the oats are still very very grainy. What do I do? Never even heard of steel cut oats before but I bought a lot because I have a lot of recipes calling for it. Am I supposed to do something to them before I make them?
Hi Veronica, I’m sorry you didn’t have a great result. This recipe isn’t designed for an Instant pot. That would be another recipe all together. This recipe (stovetop) is great when you toast them before hand, but isn’t required. I would suggest using this recipe on your stovetop and maybe you would have a better turnout! :)
Love this recipe but I was wondering if you could make this in an instant pot?
Hi Sara, I don’t have an instant pot recipe for this. However, I believe some readers have tried it. I would suggest searching the comments to see what has worked best for others.
Best recipe ever. I always made my oats too hard ! Thank you so much
Pretty Perfect oatmeal! I cooked mine for 15 min, I like it on the chewy side with just a little butter , sugar and milk. My husband adds the toppings. Thank You for the recipe!
Can I make this with old-fashioned oats? How long do they cook in comparison to steel cut oats?
Hi Lauren, you’ll have better luck following this recipe for toasted oatmeal (the toppings and spices are optional).
I made this, but added savory ingredients. The oats turned out wonderful! If anyone is curious… Scallop powder, Salt, Garlic powder, White pepper, Umami powder, Siracha, Soy sauce, Soft boiled eggs or Tofu scramble, Mild Italian sausage, and Kim chi on top!
Great to hear! Thanks for your review.
Man, people take their oatmeal seriously. Worked great for me, topped with1tbsp of PB and half serving of dark chocolate. Can’t beat it. Thanks for sharing.
Hands down the BEST porridge recipe I have tried. Absolutely delicious! Thank you
Love this recipe and make it all the time! I prefer my oats a bit thicker so over time I have found I only do about 2 cups water instead of 3. Also, the toasting step adds so much!
For mix-ins I do an apple-cinnamon version with maple syrup and cream drizzled on top, and another where I sub the milk for chocolate milk and add bananas, walnuts, and cacao nibs at the end. So good!
Great recipe. Followed it exactly. When the water/milk and oats are added seems as though there is too much liquid. All of the liquid absorbs and the oats come out perfect. Creamy and delicious. Thank you for this recipe. My family thoroughly enjoys !
love this recipe.how do i reheat any leftovers stored in the fridge pls
You can gently reheat on the stove or in the microwave.
Like others, the consistency when prepared exactly as written was *very* soupy. I’m not sure if it’s the fat content of the milk, toasting the oats making them less absorbent…? Disappointing.
Hi Scott, I’m sorry to hear that. I have tried this again and still can’t replicate that. Did you leave the lid off?
Hello, I want to try this recipe but just wondering if I need to soak the oat before cooking it? Thank you!
Hi Laura! No need to soak before cooking.
Made it as is. Stir in craisins and brown sugar. Tasty!
This was DELICIOUS! Nothing like staying home to leave lots of extra time for making oatmeal the long way. Steak cut oats are just so dang good and this recipe made them perfectly! Thanks!
My first batch turned out amazing! I followed the recipe almost exactly, except I used 2 cups water and 2 cups milk. I add a large splash of milk to reheat, then stir in honey and top with strawberries and blueberries. YUM! Other topping combos I want to try are apple/cinnamon and banana/peanut butter. Thanks for this delicious recipe!
Sounds delicious! Thank you for sharing, Audrey.
This was my first time making steel cut oats with a recipe other than the box. I used milk, as well as the water, & added cinnamon, raisins, & a small amount of sugar to the pot while cooking. My husband & I both loved it!!!
Thank you very much!
So delicious, thank you for this recipe! I’ve made it various times before as is and the oats always come out perfectly! Today, I added a fresh cinnamon stick to the water/milk as it warmed and left in in as the oats cooked. It added a wonderful yet subtle sweet flavor, what a treat. I topped the oats with fresh blueberries and banana, peanut butter, toasted slivered almonds and a bit of date syrup – they were to die for. This will forever be my favorite oats recipe. Thank you!!!!
I forgot to set up my overnight-slow-cooker process for steel cut oats and started searching for an alternative. Thanks to you, I found it.
I used the previous method because it involved less effort and cleanup was easier. The results today were well worth the additional effort. This recipe produced the most enjoyable bowl of steel-cut oatmeal I’ve ever eaten. I added in cinnamon, walnuts, dried cherries and sweetened it with a bit of agave nectar. Berries are just coming into season and I’m sure fresh fruit will replace the dried when available and I will enjoy breakfast more than ever with your great recipe. Thanks.
Thank you for sharing, Mike!
Thanks great recipes!
Thanx ,suzan.
I’m going to try steel cut oats to lose weight. I was told to bring to boil 2 cups of oat in 8 cups of water for few minutes,drain the liquid,add vanilla cinnamon or any other flavour,keep it in the fridge and drink a cup of it every morning on empty stomach before half an hour of breakfast. What so you think ,how can I benefit from the fibers that drained.can you advice me??thank you
I use it small crockpot and set it on low for a two hour period and then we enjoy our oatmeal recipe
Other sites recommend soaking overnight not sure what I should do now bit confused :)
I just made this and loved loved loved it! My husband said he didn’t know oats could taste this good! I added chopped dates at after the 20 minute mark. Added drops of hot water and coconut milk as needed during the last 10 minute phase. Topped with toasted walnuts and bananas with a splash of half and half.
Wonderful! Thank you so much dor sharing this recipe!
Well I would say that’s a winner! Thank you for sharing, Arnella.
I wonder if I can make the night before and reheat in the morning?
Yes! I love this for breakfast for the week. I hope you love it!
Yes! We are loving it in the mornings. My tummy feels so good after a bowl of this oatmeal!
God bless you for sharing ❤
No need to reply to my question as I saw you answered the very same question from someone else months ago :)
Thanks again.
Best steel cut oats I’ve ever made. I never really loved steel cut oats until I tried this recipe this morning – so flavorful and creamy! Thank you Kathryne – I’ll be back to try more of your recipes!
I love love love this recipe, made it several times and its perfection! I have eaten it right after cooking as well as reheated throughout the week and enjoy both. If reheating, I add a little milk and simply warm in the microwave. Simple and satisfying!
This is the very best preparation of steel cut oats and as described holds up very well for the week. Just amazing. I substitute half water and half almond milk and it even seems to richen the toasty flavor of the oats. Thank you for a great recipe.
Husband purchased steel cut oats instead of my standard rolled oats. Needless to say, how I cook one does not work for the other. So I found this recipe. Made the recipe twice as is so far. Delicious and creamy. Just a hint of nuttiness and a nice texture. Since I do not like my oatmeal hot, I make a day ahead, cool, then reheat the next day. Or place my serving in the freezer for a short time. I have yet to try with any toppings. I am not sure I would like this oatmeal with cut apples and cinnamon, which I usually add before the water boils when making rolled oats. Would definately have to add during the last ten minutes. Maybe frozen blueberries sprinkled on top.
For me: takes about an hour from start to finish. I am sure I do not have the flame on my cooktop high enough. It takes about a half hour to get to the simmer point in step 1. I afraid I will burn the milk somehow. With all the water, just doesn’t make sense, really. Both times I did not need all the additional 10 minutes.
Not matter what, the best benefit I get from oatmeal is that it keeps my blood sugar level for around 6 hours. I don’t need no caffeine in the morning to wake me up. And not bad for a bedtime snack either.
This was absolutely amazing!I enjoyed this so much, in the past it took us at least an hour to cook steel cut oats, which is very difficult if your in a morning rush. thank so much for this recipe it was delicious. i topped mine with some cinnamon and maple syrup!!
Best recipe I’ve made so far. Love the taste of the toasted oats. Definitely creamy not like the ones I’ve made in the past that were anything but. Thank you!
This did turn out to be the best tasting oatmeal I’ve had, but I took a star off as I followed the recipe exactly (doubled), but it took WAY longer than it said it would. It took an eternity just to get the liquid to come to a simmer over med heat. It took 8-10 min to get the oats toasted enough, and took just about 40 min to cook once the oats were in the simmering liquid. I wasn’t expecting to be at the stove for over an hour. And yet, I will definitely throw this recipe into regular rotation, only next time I will not be swearing and hangry as I now know what to truly expect, timing wise.
Hi Amanda! I’m glad you like the result, even though you had to wait longer than you anticipated. Thank you for your feedback!
I was on the hunt to find the perfect steel cut oats recipe while I was pregnant with my now 3 yeas old. After testing over 20 recipes with my two children this recipe is still my favorite. It makes all the difference if you toast them in a cast iron!
Hello! Your recipe sounds wonderful! Do you have pressure cooker version? I wonder if the liquid to oats ratio would be different.
Hi Laurie! I don’t and I don’t have guidance for you, sorry to disappoint.
Great recipe. I usually toast the oats in coconut oil and then toss in a little extra butter and coconut oil in when the oats go in.
Your recipes are awesome. Your veggie lasagna recipe is now a staple in my home!
Keep cooking!!
Phenomenal! I’m currently sitting and eating what couldn’t fit into my storage containers and I’m blown away by how creamy and yummy these are. I used regular butter and 1% milk. My favorite part of cooking this is the sizzle of the hot toasted oats pouring into the milk mixture. I was worried I had done something wrong when a film formed on top as the oats were simmering (following the directions on the oats package didn’t work out well for me in the past, so it wouldn’t be the first time), but it turns out the film was just some extra creamy decadence! I’m super excited to eat these for breakfast all week and play around with the toppings.
As an oatmeal beginner, I am always surprised how much water oats soak up! I was adding the third cup of water rather reluctantly, but it was very much accurate at the end! Thanks for the recipe!
You’re welcome! I’m happy it turned out for you, Nebraska.
This is a great recipe, so lots of people are landing here! So… please please please specify these should be cooked uncovered! Beginners are people too!!
So creamy, I made a big batch and am reheating with frozen blueberries, a great way to start the day.
No need to look anywhere else! This is the BEST steel cut oatmeal recipe – hands down! I use vegan butter, oat/almond milk, and top it off with mixed berries. It’s PERFECT every time! .
Love your recipe! I have Ulcerative Colitis so have so many diet restrictions. I make this and sometimes have it as a meal. It satisfies my sweet tooth too. Thank you so much for this wonderful recipe!
I’m glad this one works for you, Amita! Thank you for your reivew.
Oct-27-2020 This was a great recipe to follow. Very easy to make. I used almond oil, milk, ground flax seeds, chia seeds, cinnamon, and just a touch of cream to serve. I am sending this recipe along to friends!,
I’m glad you enjoyed it!
Really good. But, I would caution anyone making it to take the pot with the water and milk off the burner before adding in the oats. I learnt the hard way about the volcanic impact of not doing so ;)
I made this recipe following the directions exactly. There was way too much liquid. I looked on the package and it only calls for 3 cups liquid to 1 cup oats. I highly recommend using only 3 cups rather than 4 like this recipe calls for.
Hi Colleen, I’m sorry to hear that this didn’t seem to work well for you. Did you simmer with the lid off?
As I previously stated, I followed the directions EXACTLY. I didn’t put a lid on. There is too much liquid called for in this recipe.
Hi Colleen, I’m sorry you are frustrated. I try to get to the bottom of why a recipe may not have worked since I spend a lot of time testing to make sure it’s just right.
Great recipe, I’ve just made it!
Thanks for sharing :)
I’m glad you loved it, Anna! Thank you for taking the time to review.