This easy steel cut oats recipe is the perfect ratio of liquid to oats for the creamiest, dreamiest canvas for your favorite oatmeal toppings and flavors! Steel cut oatmeal makes for a hearty breakfast that reheats beautifully, so you can meal prep a batch to nourish your busy mornings ahead.
Once the weather gets cooler in Wisconsin, I trade chilled overnight oats for a big bowl of warm oatmeal to warm me up, and this steel cut oatmeal recipe has become a go-to because of its thick yet creamy texture and endless topping possibilities. It also reheats like a dream, so one batch provides breakfast for days which I will gladly accept, thank you very much.
If you're also looking for a filling and healthy breakfast recipe that you can make ahead, you definitely need to give this oatmeal a try. It's the perfect base recipe to keep in your back pocket for easy meal prep, or even just a fun and cozy recipe to make for kids on a chilly morning. Let's make some!
Jump to:
Key Ingredients
- Coconut oil - Toasting steel cut oats and other grains a little bit of oil before adding the liquid is my secret tip to bringing out the flavor of any whole grain!
- Steel cut oats - These take longer to cook (25-30 minutes), but it's mostly hands-off, and the texture is SO worth it. Plus, you'll cook once and have oats for several days. This recipe focuses only on steel cut oats instructions, but if you're looking for something with whole rolled oats, definitely give my blackberry baked oatmeal a try!
- Milk & water - This combo creates the perfect creamy oats. Use whichever milk you prefer, whether it's dairy or non-dairy.
- Maple syrup - Just a touch for a light sweetness and comforting flavor.
- Your favorite toppings! Some suggestions below 🙂
Please see the recipe card for full ingredient amounts.
Substitutions & Variations
- Thickness - For thinner oats, add up to ½ cup of liquid, and for thicker oats, reduce the amount of liquid by up to ½ cup.
- Apple cinnamon - This is a classic oatmeal flavor and it's SO good! Add chopped apples (OR warm sautéed apples, YUM), walnuts or pecans, a drizzle of maple syrup, and cinnamon dusted over the top.
- Superfood - Add some pomegranate arils (here's how I deseed pomegranates) or your favorite berries, chia seeds, hemp hearts, ground flax, pepitas, and/or your fave nuts (I like walnuts, almonds, and pecans) or nut butter (peanut butter is delish). Berries and pomegranates are high in antioxidants, while nuts and seeds contain extra fiber, protein, and healthy fats like omega-3s!
- Pumpkin pie - Similar to my favorite pumpkin overnight oats, stir ¼ cup of pumpkin purée into a serving of cooked and warmed oats, ¼ teaspoon pumpkin pie spice, maple syrup, pecans, and scoop of Greek yogurt or coconut whip.
How to Make Steel Cut Oatmeal (Stovetop)
Step 1: Heat coconut oil over medium heat in a medium-large saucepan.
Step 2: Add dry steel cut oats to the saucepan and toast until fragrant, about a minute.
Step 3: Add milk, water, cinnamon, salt, and maple syrup to the oats. Bring to a boil, then reduce to a simmer. Cover and simmer over low heat for 25-30 minutes.
Step 4: Once fully cooked, oats should be soft, thick, and creamy. Give them a stir to make sure, then remove the oats from heat and stir in vanilla extract.
Step 5: Serve the oats with whatever flavors you like, and enjoy a warm and cozy breakfast!
Once you've made this creamy bowl of steel cut oats, you'll need to venture into the land of baked oatmeal and try my wholesome carrot cake baked oats... so good!
Tips for Best Results
- Toast the oats! Toasting the oats will level up their flavor. In fact, I do this with all grains that I cook -- a light toasting in oil before adding cooking liquids.
- Check during cooking. For the most part, you can leave these oats to simmer on the stovetop unmonitored, so long as they're simmering at a low temperature. If it's too hot, they might boil over. I like to check once or twice early on just to make sure I can stop it before I hear that notorious sizzle from the other room.
- Toppings and add-ins are everything. With all the possible flavor options, you can make your bowl of steel cut oatmeal your very own! Make it higher in protein, fiber, and nutrients using fresh fruit, dried fruit, nuts, seeds, nut butters, and even sweeteners to your liking (classic maple & brown sugar, anyone?). My latest obsession is adding various seeds and fresh or dried berries, with a sprinkle of my simple coconut chia granola if there's any around.
- Time saving tip. If you have an Instant Pot or Ninja Foodi, you'll also love these Instant Pot steel cut oats. The oats basically make themselves!
Steel Cut Oatmeal FAQs
Steel cut oats are a filling, delicious, high-fiber and healthy whole grain that provide sustained energy and are an amazing source of prebiotics, which feed the good bacteria in your digestive tract. Because they take longer to digest, they're less likely to spike blood sugar and therefore have a low glycemic index. Read more about steel cut oatmeal health benefits!
Quick cooking steel cut oats are cut the same way as regular steel cut, but they're cut into even smaller pieces so that they can cook in less time. Most quick cooking steel cut oats require a different oat-to-liquid ratio, so I don't recommend them for a direct swap into this specific recipe.
Yep! Using regular vs. quick-cooking steel cut oats as overnight oats will result in different texture. Try it out for yourself and see what you like best!
Store any leftover oatmeal in an airtight container in the fridge after your oats have cooled completely. They'll keep in the fridge for up to a week, and each day you can reheat the amount you want for breakfast and add your favorite flavors.
Note, when reheating the oats they'll be thick, so you may need a splash of milk!
📖 Recipe
Perfect Basic Steel Cut Oats
- Total Time: 30 minutes
- Yield: 4 cups 1x
Description
This basic steel cut oats recipe is the perfect ratio of liquids to oats for thick and creamy results, ready for your favorite toppings! It's the best cozy breakfast on cold fall and winter mornings, and will give you the energy to power through until lunch.
Ingredients
- 1 tablespoon coconut oil
- 1 cup steel cut oats (not quick-cooking)
- 1 cup milk (use your favorite!)
- 2.5 cups water
- 1-2 tablespoons maple syrup
- ½ teaspoon fine salt
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Toast the oats. Heat coconut oil over medium heat in a medium saucepan. Add dry steel cut oats to the pan and toast until fragrant (about a minute).
- Cook steel cut oats. Add the milk, water, maple syrup, salt, and cinnamon to the oats. Bring the mixture to a boil, then reduce to a simmer. Cover the oats and allow them to simmer over low heat for 25-30 minutes (until soft, creamy, and the liquid is absorbed).
- Add vanilla. Remove the oats from heat and stir in vanilla extract.
- Serve with toppings. Dish up individual oatmeal portions and top with your favorite toppings!
Notes
- Steel cut oats. Make sure you don't buy quick cooking if you're following this recipe! This recipe is designed for regular steel cut oats and have a longer cooking time than quick-cooking.
- Milk. Any milk will work, whether plant-based or dairy milk.
- Storage & freezing. This batch makes approximately 4 servings that you can enjoy right away if serving more people, or store and reheat throughout the week. After oats have cooled, store in an airtight (ideally glass) container in your fridge for up to five days. To freeze, place the airtight storage container in the freezer for up to three months and thaw in the fridge overnight when you're ready to enjoy.
- Reheating. One of my favorite things about leftover steel cut oats is that they've absorbed so much of the cooking liquid in the fridge that they get even thicker. This means you'll want to add a splash more milk to reheat, and the results are incredibly creamy and delicious. You can reheat in the microwave or over medium heat on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 147
- Sugar: 6.3 g
- Sodium: 323.5 mg
- Fat: 4.8 g
- Saturated Fat: 3.1 g
- Carbohydrates: 20.3 g
- Fiber: 2.5 g
- Protein: 5.5 g
- Cholesterol: 1.2 mg
Would you like to save this post?
I'll email this post to you, so you can come back to it later!
Beth Jensen-Warner says
Oops I added the vanilla in with all the other ingredients. Hope that’s ok?
Tera Gigot says
Yes that's totally fine! The flavor might get slightly diminished from cooking for a longer period of time on the stovetop, but it should still turn out great 🙂