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 had experience using the instant pot recipe but at my off grid cabin this was not an option. Toasting the oats on a gas stove was an improvement but the addition of the cup of milk was great.
I did not see clear instructions on if this should be covered or not while cooking. I figured if it was needed you would have said it. After 20+ minutes I finally covered and then the mixture started to thicken. I would suggest that you include that in the recipe.
Overall very enjoyable and thank you for this.
very nice, had it with brown sugar, clementines, and toasted almonds, made with almond milk. used the other commenter’s idea of bringing it to a boil, turning the heat off and walking away and leaving it covered. Worked fine!
We loved the way our oats came out. Thank you for the receipt
How do you recommend reheating the steel cut oats after they have been refrigerated?
Thanks
I find the microwave or stovetop work fine.
Toasting to you for the toasting tip! I love steel cut oats and this makes me love them more.
You don’t say whether to cover while cooking. I’m assuming I do not cover. I’ll send a pic when it’s finished.
Linda
Hi, no need to cover. I hope you love it, Linda!
Turned out great! I had previously used 3:1 ratio, but 4:1 is better!
I’d like to share a pic, but no option here.
Thanks for the recipe,
Linda
Love, Love, love this recipe!! I have been using it for approximately 2 yrs. I tell all my friends about it. I never liked oatmeal until this recipe!
Thank you for sharing this recipe, Nikki! I’m glad you loved it.
I love this recipe! I use coconut milk (the kind in the box) and double the recipe. I portion it out into rectangle silicone baking cups and freeze it on a cookie sheet. Then I stick the frozen little portions into a ziploc freezer bag. When I’m ready to eat, the oatmeal pops right out into my bowl and I heat in the microwave for two minutes. I stir in a generous splash of coconut milk, add my toppings in, and it tastes just like fresh made oats. I eat them almost every morning, and this makes my life so much easier!
Thank you for sharing how you make it, Robyn! I appreciate your review.
Delicious and perfectly cooked! I made a whole batch and warmed up the oats on the stove top (with a splash of water). Worked perfectly!
I added cacao, hazelnut butter, pecans and banana. Yum x
Thank you for your review, Rachel!
Thank you so much! I love this recipe, it turned out beautifully.
I’m glad you loved it, Brie. Thank you for your review!
I just love this recipe so much. It’s one of the (few) good reasons to look forward to cooler weather!
Best oatmeal I’ve ever had! And…I HATE oatmeal. I added crumbled bacon and stevia brown sugar. Delish!
I’m glad this one won you over, Kazza!
This recipe is definitely a keeper! My husband requests it just about every week! I love making it on Sunday for the first half of the week. Currently we have been adding in fall flavors .. pumpkin pie spice, a little brown sugar and then I make a healthier version of Apple pie filling with less liquid deliciousness .. and add that on top too! It’s so delicious!
Great! I’m glad you like it and are getting creative by changing it up.
I have been making this recipe for a few years now. It is so simple and tastes so good. For me this is a make ahead dish. After enjoying a bowl I place the leftovers in a container in the fridge. During the week I had a portion to a microwave safe bowl that has rehydrated raisins and cranberries then nuke for 2 minutes, top with sunflower seeds and enjoy.
I’m glad you have been making it for so long, Doug! I appreciate you taking the time to comment and review.
Great oatmeal recipe!! Made it for the first time today, and just loved it!
Thank you for allowing a jump to the recipe.
Been using your recipe for awhile now. Toasting the oats takes this recipe to a whole new delicious level!
I’m glad you love this recipe, Victoria!
Absolutely loved never been a big oatmeal person but goodness I am now, I added some strawberry Greek yogurt, peanut butter, raspberries, blueberries, banans, and almonds, with cinnamon and ginger. This is a wonderful breakfast I am so glad I came across your recipe!
Recipes are ver easy to read.
They are informative and also provide
substitutions and gluten-free options.
My husband invited me to go out for breakfast this morning. I opted for the homemade steel cut oats at home in my pajamas. That says a lot about your recipe. Husband agreed it was better than a restaurant!!
I love that, Lisa! Thank you for sharing.
Am cooking this at the moment, didn’t read ahead in the directions so didn’t do the skillet part. Will see how things turn out.
This is my favourite steel cut oats breakfast recipe and the toasting of the oats do really make a difference.
Thanks for sharing the article. It’s really good to know so many food items that help our body to glow. I use True Elements Flax seeds as they are really good and a clean label food brand. You can also give it a try!
I was looking for this recipe everywhere until I finally found it.. I can’t express my gratitude to you. God bless you.
So yummy! great recipe!
Delicious. I think toasting the oats first in coconut oil is key.
My add on:
Smidge vanilla
Maple syrup
Cinnamon
Shredded unsweetened coconut
Cocoa nibs
Fresh berries
I used coconut milk for my milk substitute.
(Yes, I do like coconut)
-Susan
Saving this recipe for regular use.
That’s great, Kat! Thank you for your review.
This was yummy. But took FOREVER to cook. With the milk in the mix, I didn’t want it to get curdled so left it really low. I think it’s not worth it. Just add the milk after!
Excellent recipe. Simple and delicious! Only change I make is I usually have to toast oats about 4 minutes stirring frequently to get them all toasted but not burnt.
Then a teaspoon of vanilla in the last 10 minutes gives it just a hint of sweetness and compliments the coconut undertones from the coconut oil. Thanks Kate!
Hi Kate, I originally found this recipe years ago and fell in love. Now I have a husband and son who are also fans. Making another big batch today for the week. Love your emails with great recipes!
Great to hear, Tracey! Thank you for your review.
Can you use oatmilk to make this recipe
Hi Pamela, oat milk tends to thicken when heated so I’m not sure how well that will work here.
Looks good. How long can I store the oats in the fridge?
Hi William, they will keep for 3-4 days. But use your best judgement.
I bought your cookbook last year and I love it! I gave one to my sister too! I am happy I found you online too!
Thank you for purchasing it! I’m glad you love it, Grey.
Made it yesterday was great. Made a double batch for the whole week.
Thank you for this great oat meal receipe
You’re welcome, William!
do you cover the oats while they’re simmering? or cover the liquid while boiling?
Hi! No need to cover. I hope you enjoy them!
I’ve made this recipe often. I started using oat milk. Toasting the oats gives this recipe a awesome nutty taste. I’ve turned my daughter and two grandchildren on to it!!! It’s requested often!!
Hooray! That’s great to hear, Cheei.
Absolutely delicious! Toasting the oats makes a difference. I used coconut spray.
I will try the steel cut oats recipe but I’m also interested in a savory version. Not creamy. How about cooking only in broth and adding savories such as sauteed garlic, onions, leeks, spinach or other greens, olives, carrots, peppers, nuts and seeds? Should turn out like cooking wheat kernels or farro, rice, etc. Yes?
Hi Mary, I don’t have a savory version but you could try Steel-Cut Oat “Risotto” with Butternut Squash and Kale. Let me know if you try it!
Hi – this looks great. Should the pot be covered or uncovered for the 20-minute period? Thanks!
Hi! No need to cover the pot. I hope you enjoyed them!
Best porridge ever thanks
“Creamy” is a gentle term, but sticky and lumpy is a better description for how mine turned out. But oh boy what a DEICIOUS sticky and lumpy it is. I love the little snaps from biting into the groaty lumps. I used butter AND coconut oil, and it’s a brand of coconut oil that has a bit of coconut flavor to it. It complements well the flavor from the oat groats roasted in butter.
Great with very crunchy peanut butter or very Greek yogurt.
I’m more familiar with cream-of-wheat, and now I think that must have always been a poor, hasty substitute for oats done well.
I’m glad you loved it, Bob! I appreciate you taking the time to review.
I AM A VERY PICKY EATER EVEN IN MY 40’s. I’m also they type of person that spends $$$$ on things and never use whatever item I just bought. I really don’t care for oatmeal unless a whole crap load of sugar is added. I was reading on the internet and for some reason Steel Cut Oats popped up. So I said let’s try this. Hubble was like here we go again. We gonna have a cupboard stock of Steel Cut Oats! So I followed this recipe and I must say it’s amazing! For my topping I add 3 Tbsp of AMISH STRAWBERRY JAM! 6th time eating SCO following this recipe. I tried once on the package and it just wasn’t PERFECT like this recipe. My husband just don’t know it but imma go buy 4 bags of SCO to put in cupboard. It’s healthy so yummy if you follow this recipe to a T….
Great recipe! While toasting my oats in a butter flavoured olive oil (it was all I had on hand), I added some cinnamon, lavender and cardamom before adding to the liquid. So yummy! Toasting the oats makes all the difference!
I’m glad you love it, Rae! Thank you for your review.
This is my go-to recipe for steel-cut oats. This morning, I freaked out a little when I realized I had accidentally grabbed the quick-cooking steel-cut oats. I stuck to this recipe and they turned out just fine, they were just done faster. Thanks for the flexible recipe!
I love to hear that, Dodi! Thank you for sharing how much you enjoy these oats.
SO GOOD! I followed your recipe exactly. Planned on adding mix-ins, yet after trying it and loving it straight from the pot, I ended up eating the whole bowl as is. Maybe mix-ins tomorrow. :) THANK YOU!
You’re welcome! I’m glad you loved it.
I’ve never liked oatmeal but recently found I’m pre-diabetic. Came across this recipe and thought I’d give it a try. If I had known oatmeal could be this good I would have been eating it for years. Thank you so much for sharing this recipe. The flavor, texture and aroma are all amazing. Again, thank you. I’m finally a fan of oatmeal!
Hooray! I’m glad you were able to enjoy it, Brandon. I’m sorry to hear about your recent diagnosis, but glad you can enjoy this.
Loved this recipe. Added 2 T flax seeds and 2T maple syrup at the end and topped with blueberries, toasted walnuts and a drizzle of honey. Delicious! Thank you.
Worked perfectly! Followed the instructions (I used 3 water to 1 steel cut oats ratio) and LOVED these the next morning. I toasted the oats in 1 tsp coconut oil (for 1/2 c. oats.) Yum!
Thank you for sharing, Jane!
Although this takes a little longer to cook than standard oatmeal, the result was amazing, and I have a much healthier breakfast for four days. I toasted the oats in olive oil instead. They were so fragrant! I used cranberries, walnuts and honey as the stir-ins and can’t wait to try other variations. Thanks, C+K, for a great recipe!
I’m glad you thought the time was worth it! I appreciate your review and comment, Jillian.