Steel Cut Oats
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Warm, creamy, and totally customizable—this wholesome steel cut oats recipe is the perfect way to start your day. Top it with your favorite add-ins or try the maple cinnamon version for an extra-special breakfast treat!
If you’re craving a warm, satisfying breakfast that’s more substantial than regular oatmeal, steel cut oats are the perfect choice. A hearty, minimally processed form of whole oats, steel cut oats are chopped into pieces instead of being rolled or steamed, giving them a chewy texture and rich, nutty flavor. They take a bit longer to cook than rolled oats, but the result is a creamy, wholesome bowl that’s worth the wait—perfect for cozy weekends or when you have a little extra time in the morning.
Top your steel cut oats with fresh berries, sliced bananas, nuts, maple syrup, or even a sprinkle of cinnamon. And for something extra special, be sure to try the maple cinnamon variation in the recipe notes—it’s outrageously delicious!
Looking for more healthy oat recipes? Don’t miss my baked oatmeal, which has a bread pudding-like texture, or my overnight oats, which you can prep ahead for breakfast all week long.
What You’ll Need To Make Steel Cut Oats

- Water – Used in combination with milk to cook the oats to a creamy consistency.
- Milk – Adds richness and creaminess; use any milk you like, from whole milk to plant-based.
- Salt – Enhances the flavor and highlights the nutty taste of the oats.
- Steel cut oats – Hearty and nutty, steel cut oats are less processed than rolled oats, giving them a chewy texture. You can find them in most grocery stores, typically in the cereal or bulk grains section.
- Toppings – Fresh berries, sliced bananas, nuts, maple syrup or honey, cinnamon or nutmeg, dried fruit, nut butter—add whatever you love for extra flavor and texture!
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a medium saucepan, bring the water, milk, and salt to a boil and then add the steel cut oats.

Lower the heat to simmer the oats, uncovered, stirring occasionally—more frequently toward the end as they thicken to keep them from sticking.

Cook for 25 to 30 minutes, until the oats are thick and creamy. For a chewier texture, go with the shorter cooking time. If the oatmeal gets too thick, just add a splash of water or milk to get it to your desired consistency.

Spoon the oats into serving bowls and serve with your favorite toppings. If you’d like to make the oats ahead or if you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 4 days. To reheat, simply warm them on the stovetop or in the microwave; they’ll thicken in the fridge, so you’ll need to add a bit of milk or water to get the right consistency.

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Steel Cut Oats
Ingredients
- 2½ cups water
- ¾ cup milk (any kind, such as whole, skim, or plant-based)
- ¼ teaspoon salt
- 1 cup steel cut oats
- Toppings, such as fresh fruit, dried fruit, nuts, maple syrup or honey, cinnamon, etc. (optional)
Instructions
- In a medium saucepan, bring the water, milk, and salt to a boil. Stir in the oats and return to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally and more frequently toward the end to prevent sticking, for 25 to 30 minutes, until the oats are thick and creamy. (For a chewier texture, opt for the shorter cooking time.) If the oatmeal becomes too thick, add a splash of water or milk to reach your desired consistency. Once done, remove from the heat. Spoon into bowls and serve with your favorite toppings.
Notes
Maple Cinnamon Variation (with Coconut and Raisins)
Ingredients
2½ cups water¾ cup milk
1 teaspoon ground cinnamon
¼ teaspoon salt
2½ tablespoons maple syrup, plus more for serving
1 cup steel cut oats
½ cup unsweetened shredded coconut
¼ cup raisins (or currants)
Chopped pecans or walnuts (optional, for serving)
Instructions
In a medium saucepan, bring the water, milk, maple syrup, cinnamon, and salt to a boil. Stir in the oats, coconut, and dried fruit. Return to a boil, then reduce the heat to low. Simmer, uncovered, stirring occasionally and more frequently toward the end to prevent sticking, for 25 to 30 minutes, until the oats are thick and creamy. (For a chewier texture, opt for the shorter cooking time.) If the oatmeal becomes too thick, add a splash of water or milk to adjust the consistency. Once done, remove from heat and spoon into bowls. Top with more maple syrup and chopped nuts, if desired. (Nutritional information below is for the basic oatmeal recipe.)Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Used Jen’s recipe and cooked in a rice cooker set for porridge. Outstanding!! Added brown sugar, blueberries and a hint of salt to each serving.
Yes this works in an instant pot! I used 1c oats, 1c low-fat milk, 2 c water. High pressure for 3 minutes, natural release for 10-15 minutes. Manually release pressure after that. It doesn’t save time, but it’s unattended. Proceed with Jenn’s delicious toppings etc. Cozy stick-to-your-ribs deliciousness.
I discovered steel cut oats a few years ago. I make up batches and refrigerate in winter. Yes they do take longer to cook but it’s definitely worthwhile. I also toast the oats in a dry pan before cooking. Just gives it that little bit more of a nutty flavor.