Steel-Cut Oats

If oatmeal isn’t in your repertoire of hot cereals, I encourage you to try steel-cut oats. Steel-cut oats are the least processed type of oats, and feature small bits and pieces of oat groats that offer more texture and less mushiness than instant or rolled oats. Steel-cut oatmeal also packs more fiber per serving than other types of oats, making it a clear winner for a healthy and filling start to the day.

Steel-cut oats take a bit longer to cook than rolled oats, but this recipe takes just 30 minutes and is mostly hands-off. The added time is well worth it: You’ll be rewarded with creamy, hearty oatmeal that’s ready to be customized with sweet or savory toppings.

How to Cook Steel-Cut Oats

Steel-cut oats take longer to cook than other oats, so the stovetop method is the best way to prepare them. You only need a handful of ingredients to cook steel-cut oatmeal, starting with water and/or milk. These steel-cut oats are cooked primarily in water, but we include a bit of milk for extra creaminess.

To make them, bring the water and milk to a simmer in a large saucepan. Then, stir in the steel-cut oats and a pinch of salt, reduce the heat to medium-low and let the oats cook for about 30 minutes. You’ll need to stir the oats occasionally as they cook to keep them from sticking to the bottom of the pan.

Once the oats have absorbed most of the water and are tender, let them rest for a few minutes off the heat to continue thickening. At this point, your oatmeal is ready for your favorite toppings and mix-ins!

Ingredients for Steel-Cut Oats

• Water: This steel-cut oatmeal is prepared with mostly water, using a 1-4 ratio of oats to liquid. If you prefer thicker oats, you can use a 1-3 ratio, which would have you cook the oats in 3 cups of water instead of 4 cups.
• Milk: Adding a bit of milk to the cooking water gives the oats a creamier texture. We recommend using 2% or whole milk for a richer flavor. If you prefer dairy-free oats, substitute your favorite nondairy milk.
• Steel-cut oats: You’ll need 1 cup of oats for this recipe, which makes four servings of steel-cut oatmeal. Substituting rolled or old-fashioned oats won’t work with this recipe, since those varieties require less cooking liquid and cook faster than steel-cut oats.
• Salt: Cooking oats with a pinch of salt enhances the toasty, nutty flavor of the oats.
• Cinnamon: Topping your oats with cinnamon is optional but highly recommended for sweeter-tasting oatmeal. A mixture of ground cinnamon and granulated sugar would also be excellent when mixed into a bowl of hot oats.

Directions

Step 1: Simmer the water and milk

Combine the water and milk in a large saucepan. Bring them to a simmer over medium-high heat.

Editor’s Tip: There’s a fine line simmering vs. boiling, so keep an eye on your saucepan. If the mixture bubbles, lower the heat to medium to maintain a simmer.

Step 2: Cook the oats

Stir in the steel-cut oats and salt. Reduce the heat to medium-low. Cook the oats, uncovered, for 25 to 30 minutes, stirring occasionally until the oats are tender.

Editor’s Tip: Steel-cut oats taste nuttier than rolled oats, and you can enhance this flavor by toasting the oats before cooking them. To toast oats, place them in a dry skillet over medium heat, stirring occasionally, for about three minutes or until fragrant. Then, add the toasted oats to the simmering water and milk, and cook them as directed.

Step 3: Rest and serve

If desired, stir the cinnamon into the oats. Let the oats sit for three to four minutes or until they’re thickened. Serve them hot.

JOSH RINK TASTE OF HOME

Recipe Variations

• Dairy-free oats: Omit the milk and cook the oats in just water, or use a nondairy alternative like coconut or soy milk.
• Add sweetness: Drizzle cooked oats with honey or maple syrup or stir a spoonful of brown sugar into your bowl of steel-cut oatmeal.
• Savory oats: Skip sprinkling the steel-cut oats with cinnamon and top them with extra virgin olive oil and flaky sea salt to make savory oats. Add a hard-boiled egg, sliced tomatoes, sauteed spinach, avocado or a bit of cheese for a filling meal.
• Use a different spice: Flavor your oats with pumpkin spice, or add a pinch of ground ginger and nutmeg for gingerbread vibes.
• Try a new topping: There are endless ways to customize a bowl of steel-cut oats with fresh or dried fruit, nuts, seeds, jam and even chocolate. Keep things classic with a handful of fresh berries, banana slices and peanut butter, or try a fun combination, such as cranberry-walnut oatmeal, carrot cake oatmeal or brownie batter oatmeal.

How to Store Steel-Cut Oats

Steel-cut oats can be stored in an airtight container in the refrigerator for up to four days. For the best texture, store toppings and mix-ins separately from the oats. To reheat the oats, add a splash of water or milk to help loosen up the texture, and then either microwave them in a microwave-safe dish ot warm them in a saucepan set over medium heat.

Can you freeze steel-cut oats?

Yes, you can freeze steel-cut oats for up to three months. Cook the oats as directed, then let them cool completely before transferring them to a freezer-safe storage container. For single servings that are easy to pop out of the freezer, portion the cooled oats into silicone molds. When they’re frozen, transfer them to a storage bag and pull out one or two at a time. You can thaw the oatmeal overnight in the fridge or reheat it from frozen.

Can you make steel-cut oats ahead of time?

When properly stored, cooked steel-cut oats last up to four days in the fridge, making them a nice make-ahead option for easy meals on busy mornings. You can easily double this recipe to make a big batch of oats, which you can then refrigerate or freeze and reheat whenever you need a speedy breakfast.

Steel-Cut Oats Tips

JOSH RINK TASTE OF HOME

What’s the difference between steel-cut oats and rolled oats?

Steel-cut oats and rolled oats are both whole-grain foods, but they’re processed differently. Steel-cut oats are made by chopping whole oats into small pieces. Rolled oats are made by steaming whole oats and pressing them into flat flakes. The thinner texture of rolled oats cooks faster than steel-cut oats: in about five minutes versus 30 minutes. Rolled oats become soft and creamy when cooked, while steel-cut oats are chewier.

What is the ratio of steel-cut oats to water?

Steel-cut oats are typically prepared by using an oat-to-water ratio of 1-to-3 or 1-to-4. No matter the quantity of oats you want to cook, you will use three or four times as much water. For example, for every 1/4 cup of steel-cut oats, you would use 3/4 to 1 cup of water. Once you master the basic ratio, you can adjust the liquid up or down for thinner or thicker oatmeal.

Can you cook steel-cut oats in milk instead of water?

You can cook steel-cut oats in milk, water or a combination of the two. To cook oats in milk, simmer them over low heat to prevent the milk from scorching. All milk results in super creamy oats, but will increase the cooking time. This steel-cut oats recipe combines water and milk, giving you the best of both worlds—speedier cooking and a still-creamy texture.

Do steel-cut oats need to be soaked before cooking?

No, steel-cut oats don’t need to be soaked before they’re cooked. However, if you have time, you can soak the oats in water for several hours to soften them, which will cut down on their cooking time. If you want to try soaking steel-cut oats, use the same ratio of oats to water and let the oats sit in the water in a saucepan overnight. In the morning, bring the mixture to a simmer and cook for about 10 minutes or until the oats are tender.