Creamy Steel-Cut Oats

Use the overnight method to make a large batch of creamy steel-cut oats that can be reheated for a quick breakfast throughout the week! 

Creamy-Steel-Cut-Oats

Oh my goodness! How did I forget how dense, chewy, creamy and filling steel-cut oats are? I’ve had a container of steel-cut oats in the pantry for months. I always eye it and think, nah… those take too long to cook.

But there’s actually a secret method that makes cooking steel-cut oats a breeze — you just have to get them started the night before!

Here’s what I do: boil the oats for 1 minute, cover them and let them sit out on the stove-top at room temperature overnight. The next morning, when I start to get hungry (which, let’s be honest, is as soon as my feet hit the floor) I take the lid off the oats, give them a stir and let them cook for about 5 minutes over medium-high heat. Once they were hot, I portion a serving into a bowl, dress them up a bit with toppings and dig in!

Use the overnight method to make a large batch of creamy steel-cut oats that can be reheated for a quick breakfast throughout the week!

Overall, I really like the texture of these oats (they’re chewier than rolled oats) and I adore the fact that they are so creamy, without any added milk!

Creamy-Oats

This recipe makes four servings of oats. You can let the leftover oats cool and place them the refrigerator for up to one week. Simply reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).

5.0 from 2 reviews
Creamy Steel-Cut Oats
 
Cook time
Total time
 
Use the overnight method to make a large batch of creamy steel-cut oats that can be reheated for a quick breakfast throughout the week!
Author:
Serves: 4
Ingredients
  • 1 cup steel-cut oats
  • 4 cups water
  • ½-1 teaspoon cinnamon
  • pinch of sea salt
  • toppings of choice - banana, berries, hemp seeds, chia seeds, maple syrup, etc
Instructions
  1. Place oats and water into a saucepan and bring to a boil, watching carefully so the water doesn’t boil over. Turn down heat quickly and allow the oats to simmer for 1 minute. Remove from heat. Cover with a lid and let stand overnight at room temperature.
  2. The next morning, uncover the saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy, about 5-7 minutes. Stir in cinnamon and salt.
  3. Portion the oatmeal into bowls.
  4. Dress with toppings of choice. I love banana slices, berries and seeds.

Let the leftover oats cool and place in the refrigerator for up to one week. You can reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).

Creamy Steel-Cut Oats

One quick note for those that might be curious: steel-cut oats are less processed than regular rolled oats, but there are only minor differences nutritionally. Steel-cut, old-fashioned, and quick-cooking rolled oats all have approximately the same amount of fiber, protein, calories, and other nutrients.

Facebook Twitter Plusone Pinterest

Comments

  1. Lovely breakfast recipe. Ever tried to prepare something healthy with green foods like spirulina or barley grass? Please let me know if you do so, I would love to see that. You can contact me at http://www.lifestreameurope.com/en/ . Thanks a lot. Best regards.

  2. That’s so cool you got to meetup with Gena! I’m in DC and LOVE her blog! Love both of your blogs! You make steel-cut oats sound so easy! Will have to give them a try!!!!

  3. I always make oatmeal, but have never tried this variation of cooking them. It’s sort of like overnight oats, but warmed the next day. Definitely need to try this!

  4. Looks delicious! I’ve been cooking my rolled oats with almond or coconut milk for the last few months and it’s amazing what it does for the flavor. I tried this recipe (http://www.thekitchn.com/recipe-baked-pu-159872) for baked pumpkin steel cut oats – you cook a batch (beware, it’s a ton, so you might want to halve it) in a dutch oven, store it in your refrigerator, and reheat when you want to eat. I loved it with cocoa nibs and maple syrup!

  5. I LOVE oatmeal for breakfast, but it leaves me hungry very quickly, and makes me want to eat allllll day. Any reason for this?

  6. I actually prefer steel cut over regular rolled oats. They do get much creamier and have a little more filling power in my opinion. Glad you had fun in DC. It’s such a beautiful city!

  7. Those steel cut oats look delicious – and they remind me just how much I love blue berries! Yum!

  8. yummmm i have a forgotten box too! I will make these tonight!

  9. Kendra L. says:

    I’ve made this for myself and enjoyed it much more than other oatmeal. I tried to make some for my husband but he was floored that I would eat something warm and wet that had sat out overnight!! He was like what do you think health codes are for?! Any idea on how I can prove to him that it’s safe to eat?

  10. These are great! This is my 3rd time making them. For those of you who said you are hungry after eating them, you could try to add a tbsp. of almond or organic peanut butter to add some protein. Still would be great mixed with berries. Thank you for all of the great recipes. My friends and I run in the mornings and share recipes we find on your site. Love it!!

    • That’s so awesome, Kelley. I’m glad that you enjoy this recipe. It’s one of my favorites as well. I actually just made a batch tonight to have for the rest of the week. 🙂

      Love that you and your running buddies chat about recipes while running. So fun! Let me know if you have any other favorites.

  11. I cook my oats like this all the time now. So easy and creamy texture.

Leave a Comment

*

Rate this recipe: