How to Cook Steel Cut Oats

November 15, 2016 by Emily 24 Comments

How to Cook Steel Cut Oats – This cozy, healthy breakfast is anything but boring. Learn my secrets for perfect oats every time and check out the list of topping ideas!

Post updated from the archives.

With cooler weather approaching, I’m gravitating away from my colder breakfasts (like overnight oats or smoothies), and more toward warm breakfasts, like potato and veggie scrambles and steel cut oatmeal.

There are so many reasons to love steel cut oats, and I’m going to walk you through everything you need to know to get a perfect bowl every time.

I’ve mentioned this before, but steel cut oats aren’t nutritionally different from other forms of oats (like quick-cooking or rolled/old-fashioned). They’ve been prepared differently (cut by a large steel blade instead of being rolled or sliced), but they have the same basic nutrients (protein, fiber, etc.) as any other form of oats. What IS different is the glycemic index, or how quickly the carbohydrates enter your bloodstream. Think of steel cut oats as a slow-releasing form compared to quick or rolled oats. This means that while they take a bit longer to cook, they won’t cause any sharp blood sugar spikes and they’ll stay with you a little bit longer.

The extra cooking time is sometimes what keeps people from trying steel cut oatmeal, but for me, it’s worth every moment of that time. If you’re really strapped for time in the mornings, you can actually make them the night before and reheat them. Their cut will keep them from getting gluey or losing their texture, and you can finish cooking them in the time it takes to clean up dinner!

Tips for Perfect Oatmeal Every Time

Cook them long enough. You might be tempted to pull them off the heat early. I say give them a good 20 minutes of simmering time. They’ll be at their best texture and will have absorbed the most liquid.
Don’t be afraid to add more liquid. After cooking, I always stir in extra milk at the end. I use non-dairy milk (almond, cashew, or coconut), but dairy milk works great too.
Make the most of non-sugar flavor boosters. Adding a little vanilla extract or cinnamon will give your brain and tongue the feeling of sweetness without adding any extra sugar. You’ll end up using less sweetener overall if they’ve already got a little taste of sweetness.

Let’s Talk Toppings…

I’ve shared a ton of ideas for topping your oatmeal here, but a few of my favorites…

Vegan Chocolate Hazelnut Butter (amazing with fresh or dried cherries or sliced bananas)
Peanut Butter (or almond butter) + Honey
Pure Maple Syrup + Pecans
Almonds + Dried Cherries
Frozen berries
Pomegranate Arils
Sliced Bananas
Diced Apples
Raisins
Hemp Seeds
Chia Seeds
Flax Seed
Collagen Powder (it’s flavorless, so you just stir it in)
Vanilla Extract
Cinnamon
Chai Spice
Applesauce or Spiced Pear Sauce (no added sugar)

Notes on the Recipe:

Make them ahead! A great thing about steel cut oats is that it’s almost impossible for them to end up gluey. They maintain their slightly chewy texture and can even be re-heated, so you can make a batch Monday and warm up a bowl each morning for the rest of the week.

Breakfast on the go. You can even pack them in single serving jars or containers for a quick on-the-go breakfast to warm up at work or right before school.

Gluten Free? Oats themselves are gluten free, though farming and processing procedures often cause cross contamination with gluten/wheat. If this is a concern for you, you can try certified gluten free oats. We love these.

You might also like…