steel cut oats

Overnight Oats is easy healthy breakfast you can prepare for a busy week ahead. This overnight oatmeal recipe is basic, you can add any toppings and enjoy warm or cold.

Overnight Oats

milk

maple syrup

tsp pure vanilla extract

oats

In any glass container with a tight seal lid, add milk, maple syrup, vanilla and oats. If you would like to add toppings in the morning, use bigger jars.

Stir well with a spoon, put lids on and refrigerate overnight.

When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. If overnight oatmeal is too thick, adjust with milk. Also add more maple syrup if desired.

Good oatmeal can be a revelation, with grains that are tender and plump but that retain their toothsomeness and shape. And of course, it is good for you, being high in calcium, iron, protein and fiber and low in salt and calories. This version is a homey, not-too-sweet nod to the pumpkin spice trend.

Spiced Pumpkin Oatmeal

allspice

nutmeg

cinnamon

ginger

brown sugar

pumpkin puree

steel-cut oats

salt

apple sauce, optional

apple,

Apple cider syrup, optional

In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.

Serve with applesauce, apple and syrup if desired.

Why choose between banana bread and oatmeal when you can have both? This overnight Slow Cooker Steel-Cut Oats recipe smells and tastes just like banana bread with all the nutritional benefits of steel cut oatmeal.

Slow Cooker Steel Cut Oats with Bananas

very ripe bananas, mashed

vanilla

steel cut oats (do not substitute quick cooking oatmeal

Place heatproof bowl in your slow cooker. Stir...

Place heatproof bowl in your slow cooker. Stir together milk, mashed banana, brown sugar, cinnamon, nutmeg, vanilla, salt and oats in heatproof bowl. Fill the slow cooker with enough water so it is about one inch from the top of the bowl. Cover and cook on low for 7 hours.

When ready to serve, carefully remove hot bowl...

When ready to serve, carefully remove hot bowl from slow cooker. Gently stir oatmeal until it is thoroughly combined. Serve with nuts, banana slices and extra brown sugar, if desired.

A warm and heart healthy breakfast, making Steel Cut Oats in the Instant Pot is so much faster than making them on the stove!

Instant Pot Steel Cut Oats

steel cut oats (gluten-free, if necessary)

water

bananas

blueberries

cinnamon (for topping)

Combine the steel cut oats and water in the bowl of your pressure cooker and stir.

Add the cinnamon sticks, cover and cook 6 minutes on high pressure.

Allow the pressure to naturally release.

Remove the cinnamon sticks and discard and stir in blueberries.

To serve, pour 1 cup of oats in each bowl, and top each with 2 tablespoons milk, 1/2 sliced banana, drizzle with 1 teaspoon honey or maple syrup and finish with a pinch of cinnamon.

Leftovers can be refrigerated in glass or plastic containers. To reheat, microwave for 2 to 3 minutes, until warm then add toppings.

How to cook steel cut oats. The secret to making perfect steel cut oatmeal on the stovetop that turns out delicious and creamy every time! Healthy and low calorie, this is the only oatmeal recipe you need. Simple, vegan, and high in fiber, steel cut oats keep you full all morning long. Easy to make ahead and you can add any of your favorite toppings.

Steel Cut Oats | How to Cook the Perfect Bowl

water (plus additional as needed)

milk (any kind you almond

steel cut oats

kosher salt (do not omit this!)

Place 2 1/2 cups water and milk in a medium/large saucepan. Bring to a boil over high heat.

As soon as the liquid boils, stir in the oats and salt. Return the mixture to a steady boil, then immediately reduce the heat to low so that the oats are at a gentle simmer. Don’t walk away from the pot at this point, as oats sometimes like to boil over. If your oats start to foam up and you are concerned, lift the pan right off the heat and let it settle down a bit before returning the pan to the heat to finish cooking.

Let the oats gently simmer for 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. At this point, judge how chewy or creamy you’d like your oatmeal. For softer, creamier oats, continue cooking for 5 to 10 additional minutes, stirring every few minutes until the oatmeal is as tender as you like. If the oatmeal becomes thicker than you’d like, splash in a little extra water or milk to thin it out to your desired consistency.

Remove the oatmeal from the heat and let sit a few minutes to finish thickening. Enjoy hot with any of your favorite toppings.

https://content.jwplatform.com/videos/cqqYLcyk.mp4

Blueberry Beet Smoothie. Sweet, creamy, and packed with fiber, protein, and antioxidants! This healthy breakfast smoothie is perfect for weightloss or for kids. Delicious, fruity, and the beets aren't too strong.

Steel Cut Oats Recipe

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 3/4 cup per serving).

Perfect Steel-Cut Oats

coconut oil

steel-cut oats (choose certified gluten-free oats if necessary)

Optional mix-ins: ground spices like cinnamon, dried fruit

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&#8217;s done.

Remove from heat and stir in any mix-ins that you&#8217;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&#8217;d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.

I’m always extremely pleased with your recipes. And the steel-cut oats is a perfect example. Thank you.

Turned out great! Toasting the oats really brings out the flavour! And I’ve never used Almond milk in the cooking process...delish!!!

This recipe makes the most perfect, creamy bowl of oatmeal! Enough for a weeks’ worth of breakfast- thanks so much.

Delicious!  Especially love the nutty flavor from toasting the oats.

Been making these for years...this is the end all be all steel cut oats recipe

I’ve been making this recipe for a long time, and I just love it so much! It’s become one of my favorite treats to have! Can I even label it a treat? It’s a healthy treat! I like a drizzle of Pure maple syrup on top with some banana slices. So good! I can eat it plain, the flavor is amazing and the creamy texture feels like I’m breaking the rules. Thanks so much for this recipe!

My toasting of the oats with coconut oil really didn't do much in my opinion, other than add a few minutes to the overall make time

So I just made your recipe and ate a bowl. I have been trying to like oatmeal for years and have just not been a fan. But today, I'm a fan. 

I roasted the steel cut oats in a dry pan - there is no need for oil to roast a grain. Coffee and spice roasters do not roast coffee in fat especially coconut oil which is 85% saturated (heart-UNhealthy fat). Butter is only 45% saturated fat. So if you have heart disease you may not want to use a saturated fat product like butter and coconut oil. Anyway,  . I slow roasted the oats stirring regularly as they browned then added to the liquid when both were ready. I used 2C soy milk and 2C water as I had some soy milk to use up. I followed Kathryn's recipe and also threw in some whole berries that I had on hand in the last 7 minutes (or so) of cooking. For serving I added my ground flax meal (1Tbs) and some brown sugar. I couldn't eat just one - had to go back for a second bowl. This recipe is the perfect mix of chewy and creamy. Now that I've tried it I plan on making it in large quantities so that breakfast is ready in the fridge all week. And I will try Katheryn's suggested varieties as I go along. Thanks for posting such a nice recipe.

Delish! Used vanilla rice milk and water to cook. I did toast the oats first. When it was done I added raisins, pecans and cran/raspberry sauce leftover from Thanksgiving. Served with 1/2 and 1/2 over the top. I will definitely make this again. This was my first attempt with steel cut oats. :)

I really like this, and so do my kids! They're three, and they said, "Mommy, you should make this again!"

Amazing steel cut oats! Have been making this for years but it had been a while and I had to look up the recipe and this is better than I have ever made it! Thank you Kate!

Thanks for this recipe. I love this recipe and your recipe for perfect quinoa. There are my go to recipes. Thanks so much for sharing! I also really enjoy your healthy blueberry muffins and banana bread. Yum!

Hi! I’ve been using this recipe and method for some time now and my boyfriend loves it EVERY time. I want to switch it up and make it like a maple cinnamon steel cut oats. Should I mix that in while it’s cooking or after? Thank you again!

yep. these are amazing. i completely agree that toasting the oats is what takes these over the top. yum! thanks for sharing!

Hey Kate, I enjoyed the recipe! What a difference the toasting makes. Made some more when my grand kids came by. They loved it so much, they asked for some to take with.

Great delicious bowl of oatmeal. I topped mine with some brown sugar, chia seeds, flax seed, and pomegranate arils and I highly recommend. only thing is it did take quite awhile and you must keep staring every occasion but nonetheless amazing!

https://content.jwplatform.com/videos/8YzkEgHS.mp4

Watch how to make super creamy steel-cut oats in this short recipe video! These steel-cut oats are the best you’ll ever have.

Perfect Steel-Cut Oats Recipe

A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you’d serve first thing in the morning, but that’s all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They’re also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you’re starting them cold from the fridge.

Spiced Irish Oatmeal With Cream and Crunchy Sugar

unsalted butter,

cardamom

heavy cream,

Demerara sugar,

Flaky sea salt,

Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.

Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.

In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.

Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.

Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

Overnight slow cooker steel cut oats that cook while you sleep! With banana, cinnamon, and warm spices, this easy crock pot oatmeal tastes like your favorite banana bread. Just put the ingredients in your slow cooker and in the morning, breakfast is served!

Overnight Slow Cooker Steel Cut Oats with Banana

milk (any kind you like (I used skim))

mashed ripe bananas (plus additional banana slices for serving)

flaxseed meal*

vanilla extract

For serving: chopped toasted walnuts

Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart  and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.

Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

https://content.jwplatform.com/videos/zdqnXehM.mp4

Overnight Slow Cooker Steel Cut Oats

The rice cooker isn’t a one-trick pony: It’s actually the secret to waking up to hot, creamy oatmeal. Steel-cut oats soften in the machine while retaining their nutty flavor and nubby chew — all without any effort on your part. Since rice cooker models vary, you can play around with the water proportions to achieve your favorite consistency. Generally, though, you’ll need a lot more water to oats using a rice cooker because oats stiffen and soak up even more water as they rest after cooking. Once they’re done, you can top them however you like, but regardless of whether you prefer your oats sweet or savory, be sure to cook them with salt to enhance their flavor.

Rice Cooker Steel-Cut Oats

Sweet toppings: toasted nuts

Combine the oats and salt in a rice cooker. If using a model with a porridge setting and a cooking timer, stir in 3 1/2 cups cold water. If using a standard model, stir in 4 cups cold water.

If your machine has a timer setting, set it to start cooking 2 hours before you want to eat your oatmeal. If it doesn’t have a timer, turn on the machine right before you go to bed. The machine should automatically go to a warming setting after it cooks the oatmeal, but check your machine to make sure.

Gently stir the oatmeal, then divide among bowls or airtight containers to eat on the go and add the toppings of your choice.

Learn how to make naturally sweetened clumpy granola that has giant clusters!

Extra Clumpy, Giant Cluster Granola

olive oil (or avocado,

coconut sugar

sea salt

almonds

walnuts (or pecans), barely chopped

flax seed

Preheat oven to 350 degrees F.

Place parchment paper on a large rimmed baking...

Place parchment paper on a large rimmed baking sheet. Add both types of oats to the pan and spread out. Bake for 7 minutes, to toast them.

Meanwhile, combine olive oil, maple syrup, coconut sugar,...

Meanwhile, combine olive oil, maple syrup, coconut sugar, vanilla, cinnamon, sea salt in a bowl, whisk together.

Remove oats from oven and pour into a...

Remove oats from oven and pour into a large bowl. Add nuts and flax seed. Then pour liquid mixture over the top and stir to fully coat.

Turn oven down to 300 degrees F. Spread...

Turn oven down to 300 degrees F. Spread granola onto baking sheet, pressing down to make it stick together in compact form, as one uniform piece  that is about 1/2 inch to 1 inch thick.

Bake for 30-35 minutes, until mostly dry. DO...

Bake for 30-35 minutes, until mostly dry. DO NOT STIR. Remove from oven and let cool completely (it will harden as it sits, patience) before breaking it into big chunks.

This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you’ll probably run out before then.

Laurent Tourondel's Favorite Granola

unsweetened cornflakes

honey

canola oil

oranges

vanilla beans,

Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.

In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.

Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.

When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

Overnight Steel Cut Oats

Bring the water to a boil in a...

Bring the water to a boil in a medium or large saucepan (big enough to accommodate about 4 cups of cooked oatmeal with a bit of room to spare).

When it reaches a rolling boil, stir in...

When it reaches a rolling boil, stir in the oats and salt. Boil for one minute (watching closely so it doesn't boil over).

Remove from the heat and stir. Cover the...

Remove from the heat and stir. Cover the pot and let it sit overnight, 8-12 hours.

In the morning before serving, stir the oatmeal...

In the morning before serving, stir the oatmeal to recombine the oats with any residual liquid and heat over medium for 1-2 minutes until the oatmeal is heated through.

Serve with your favorite oatmeal toppings! We love...

Serve with your favorite oatmeal toppings! We love bananas, craisins, agave nectar or a bit of brown sugar, blueberries, and lots of other fruits.

Creamy Coconut Milk Steel Cut Oats {Instant Pot or Slow Cooker}

(13.5 ounces) light or regular coconut milk

Water (specific amount in directions below)

For serving: milk, mini or regular chocolate chips, coconut flakes, chopped almonds

Instant Pot Directions: Grease the insert of the...

Instant Pot Directions: Grease the insert of the Instant Pot with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the Instant Pot. Stir in the steel cut oats and salt. Secure the lid and make sure the valve is sealed, select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15-20 minutes before manually releasing the remaining pressure. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).

Slow Cooker Directions: Grease the insert of a 5-...

Slow Cooker Directions: Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the slow cooker and add an additional 2 cups water (so that's 6 cups liquid total). Stir in the steel cut oats and salt. Cover the slow cooker and cook on low for 4-5 hours. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).

https://www.youtube.com/watch?v=lvfkBny9GBU

This deliciously creamy coconut milk steel cut oatmeal is the perfect hearty breakfast and so easy to make in the Instant Pot

Creamy Coconut Milk Steel Cut Oats

Make-Ahead Freezer Steel Cut Oats is an easy recipe for frozen steel cut oatmeal pucks that you can quickly reheat for a healthy breakfast on busy mornings!

Make-Ahead Freezer Steel Cut Oats

maple syrup OR honey

Lightly grease 12 cups of a muffin tin with cooking spray, butter, or coconut oil; set aside.

In a large pot set over medium-high heat, combine the milk, water, and salt. Bring to a rolling boil and stir in the oats. Reduce the heat to a low simmer and cook for 30 minutes or until the oats are tender and the liquid is absorbed, stirring frequently.

Remove the pot from the heat and stir in the maple syrup/honey, cinnamon, and vanilla. Allow the oatmeal to thicken for 5 minutes.

Evenly divide the oatmeal between the prepared muffin cups. Place the muffin pan in the freezer for several hours or until the oatmeal is frozen solid.

Use a butter knife to loosen each frozen oatmeal puck from the pan and then pop it out. Place the oatmeal in a freezer-thickness plastic baggie and return to the freezer for up to 3 months.

When ready to enjoy a bowl of steel cut oatmeal, place one or two frozen oatmeal pucks in a bowl. Microwave on high for 1 1/2 to 3 total minutes (depending on the strength of your microwave), stirring halfway through, or until the oatmeal is hot.

Instant pot miso flavoured steel cut oats with kale and avocado

Miso Breakfast Oats

steel cut oats (uncooked)

almond milk

frozen chopped kale

Tablespoon miso paste

yeast

tamari

Tablespoon tahini

avocado (diced)

onion

place the steel cut oats, water and almond milk in your instant pot and cook for 8 minutes.&nbsp; When the oats have finished cooking, allow the pressure to automatically release for 6 minutes, then manually release.

set your instant pot to saute, and stir in the frozen kale, miso paste, tahini, tamari and nutritional yeast.&nbsp; Cook while stirring for 2-3 minutes to heat up the frozen kale.

Divide the oats between 2 bowls and top with avocado and green onions

Overnight Maple & Brown Sugar Oatmeal

water (see note)

blueberries (optional)

Lightly coat the inside of a 4-5 quart...

Lightly coat the inside of a 4-5 quart slow cooker with cooking spray.

Combine all the ingredients in the slow cooker...

Combine all the ingredients in the slow cooker and stir.

Cook for 7-8 hours on low. Stir thoroughly...

Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately.

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Top 27 steel cut oats recipes from across the web

The most viewed steel cut oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Overnight Oats

Spiced Pumpkin Oatmeal

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Instant Pot Steel Cut Oats

Steel Cut Oats | How to Cook the Pe...

Perfect Steel-Cut Oats

Spiced Irish Oatmeal With Cream and...

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Laurent Tourondel's Favorite Granol...

Overnight Steel Cut Oats

Creamy Coconut Milk Steel Cut Oats ...

Make-Ahead Freezer Steel Cut Oats

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Overnight Maple & Brown Sugar Oatme...

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The most viewed steel cut oats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine