Learn how to cook steel cut oats on the stovetop! This cozy, healthy steel cut oats recipe is anything but boring. Learn my secrets for perfect oats every time and check out the list of oatmeal topping ideas!
Winter is such a cozy time for food! During these months, I usually gravitate away from my colder breakfast standbys like overnight oats and acai bowls, 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!
Ready to make a batch? Here’s what you’ll need to get started…
Start With Simple Ingredients
- A Saucepan. To make stove top steel cut oats, you’ll cook them in a small pot on the stove. I recommend something with a lid, which can help your water boil faster.
- Water. I usually cook my steel-cut oats in water. It’s easy and keeps them from burning.
- Steel-Cut Oats. Can’t make oats without oats! I use gluten-free steel cut oats.
- A Pinch Of Salt. One of my tricks is to add a small pinch of salt. It won’t make your oats taste salty at all (pinky promise!), it’ll just bring out the flavor of the oats and keep them from tasting flat or dull.
- A Drizzle Of Milk. After the oats are done simmering on the stove, I like to stir in a small splash of milk. It adds a creamy finish, which is so lovely. I use almond milk, but you can use whatever you drink!
- Vanilla (If You Want). I recommend a little vanilla. It adds a hint of sweetness without sugar, and really makes the oatmeal taste fantastic.
How To Make Steel-Cut Oats On The Stovetop, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Start By Boiling The Water. Bring the water to a boil in a medium saucepan over medium-high heat.
- Add Oats & Salt. When the water is boiling, add the steel-cut oats and a tiny pinch (less than 1/8 tsp.) of salt.
- Simmer & Stir. Reduce heat to low and cook 15-20 minutes, or until most of the water is absorbed and the oats are tender.
- Finish With Flavor. Stir in milk and vanilla and remove from heat.
- Add Your Favorite Goodies! Top with your favorite goodies. There are TONS of steel-cut oats toppings to try, but we’ve definitely got some favorites, like…
Yummy Toppings To Try
I’ve shared a ton of ideas for topping your oatmeal here and here, but here are a few of my favorite steel cut oat toppings and flavors to try…
Fruit
- Strawberries
- Blueberries
- Blackberries
- Raspberries (Try frozen berries! They’re delicious, too!)
- Fresh Cherries
- Sliced Bananas
- Pomegranate Arils
- Applesauce
- Sliced Pears
- Peaches or Nectarines
- Raisins or Dried Cranberries
- Diced or Sliced Apples
Nuts, Nut Butter & Seeds
- Peanut Butter
- Almond Butter
- Chocolate Hazelnut Butter (Like Nutella or a dairy-free Option)
- Hemp Seeds
- Chia Seeds
- Flax Seeds
- Sliced, Chopped, or Toasted Almonds
- Chopped Hazelnuts
- Walnuts
- Pecans
Sweeteners, Flavors & Extras
- Pure Maple Syrup
- Raspberry or Strawberry Jam
- Strawberry Compote
- Honey
- Vanilla Extract
- Cinnamon
- Chai Spice
- Cacao Nibs
- Mini Chocolate Chips
FAQ + Tips And Tricks For The Best Stovetop Steel-Cut Oats
How To Make Steel Cut Oats In Advance. 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 reheated, so you can make a big batch on Monday, keep leftovers in the refrigerator, and warm up a bowl in the microwave or on the stove each morning for the rest of the week.
Pack Oatmeal For 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? Read This! 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.
Prefer To Make Them In An Instant Pot? If you want a more hands-off approach, you can totally make steel cut oats in a pressure cooker or Instant Pot. Get our Instant Pot Steel Cut Oats recipe + favorite flavors here!
Tips for Perfect Steel-Cut Oats 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.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our easy Steel Cut Oats recipe. I can’t wait to hear how it goes!
How to Cook Steel Cut Oats On The Stovetop
Ingredients
- 3 cups water
- 1 cup steel cut oats gluten free, if needed
- pinch salt
- 1/4 cup milk I use almond, cashew, or coconut, plus more as desired
- 1/2 tsp vanilla
Instructions
- Start By Boiling The Water. Bring the water to a boil in a medium saucepan over medium-high heat.
- Add Oats & Salt. When the water is boiling, add the steel-cut oats and a tiny pinch (less than 1/8 tsp.) of salt.
- Simmer & Stir. Reduce heat to low and cook 15-20 minutes, or until most of the water is absorbed and the oats are tender.
- Finish With Flavor. Stir in milk and vanilla and remove from heat.
- Add Your Favorite Goodies!
Notes
- 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 pack cooked oats in single serving jars or containers for a quick on-the-go breakfast to warm up at work or right before school.
- Toppings To Try: fresh berries, nuts or nut butter, cinnamon, cacao nibs, peaches, apples, jam, maple syrup, honey, brown sugar, etc.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/how-to-cook-steel-cut-oats/Originally shared Nov 2016. Fully updated Jan 2021.
You didn’t say how much water to use for each cup of oats.
Hi! It’s the first ingredient in the recipe card 🙂
As counter-intuitive as this may sound, these make oatmeal fun! This is an easy and fun recipe to make and a great way to start my morning.
These turned out perfectly! Thank you for the simple instructions.
So glad they were a win for you!
Thanks for the suggestions on how to make oatmeal.
Should the pot be covered ? Not clear whether it cooks better or quicker, but beware because even on a simmer, it may boil over. So watch it during cooking and stir periodically.
Should the pot be covered or not?
Also, quick cooking steel cut oats cook in 5-7 minutes and the difference in the oats seems to be in the size. Could regular steel cut oats be placed in a food processor or coffee grinder to reduce the size, creating a quick-cooking version?
I have begun to toast the oats before cooking and this creates a wonderful aroma, and the taste is quite spectacular. My wife and son may have become converts to oatmeal after tasting this wonderful variation. It might even be good as a risotto-type dish.
I used to cover the pot when making the quicker-cooking version but it invariably boiled over, so I do not cover it but I do use the cover after it is done and leave it on for about 5 minutes.
I sometimes use a good quality maple syrup and milk, kefir, or yogurt. This time of the year, I top it with my favorite: fresh blueberries.
Thanks.
I typically don’t cover mine when cooking, for just that reason! I find it’s easier to keep an eye on the oats, prevent boiling over, and get a feel for when they’re done when I cook them uncovered.
Also, from what I understand, quick-cooking steel-cut oats are just cut into smaller pieces so they cook faster. I’ve never tried to grind my own, but a food processor or coffee grinder could be a good place to start!
Lastly – thanks for your serving suggestion tips! I love blueberries on my oatmeal!