Creamy Steel-Cut Oats

Last week I traveled to DC for Social Media Week with work. While there I was able to grab dinner with a dear friend on her b-day (Hi Angie!) and also had the chance to meet one of my favorite bloggers, Gena of Choosing Raw. I’ve been reading her blog for ages so it was amazing to finally meet her in person. She and I grabbed breakfast at Le Pain Quotidien, a cute little restaurant near Dupont Circle.

Gena and I

Their menu is packed with delicious sounding things (like warm organic quinoa and pear cereal with bosc pears, dried fruit, nuts, cacao nibs, cinnamon). I almost ordered the quinoa but given that I don’t LOVE pears, I decided to follow Gena’s lead and get a bowl of steel-cut oats with almond milk and berries.

Steel cut oats with berries

Oh my goodness! How did I forget how dense, chewy, creamy and filling steel-cut oats are? I seriously have 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.

After last week’s bowl of goodness, I came home determined to try my hand at making steel-cut oats. Since I had heard that soaking the steel-cut oats overnight helped speed up the cooking process, I decided to go that route. T’was a great decision!

Here’s what I did: Boiled the oats for 1 minute, covered them and let them sit out at room temperature overnight.  The next morning, when I started to get hungry (which, let’s be honest, was as soon as my feet hit the floor) I took the lid off the oats, gave them a stir and let them cook for about 7 minutes over medium-high heat. Once they were hot, I portioned a serving into a bowl, dressed them up a bit and dug in!

They were just a creamy and delicious as the ones I had last week at Le Pain Quotidien.

Creamy Steel-Cut Oats

Those of you that follow me on Instagram will be happy to see that I cropped the “spider” out of this picture. :)

Overall, I really like the texture of these oats (they’re chewier than rolled oats) and the fact that they are so creamy, without any added milk! I could be wrong, but I think the creaminess has to do with the overnight preparation method.

5.0 from 2 reviews
Creamy Steel-Cut Oats
Cook time
Total time
This recipe makes four servings of oats. You can let the leftover oats cool and place in 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).
Serves: 4
  • 1 cup steel-cut oats
  • 4 cups water
  • pinch of sea salt
  • ½-1 teaspoon cinnamon
  • toppings of choice - chopped pecans, banana, blueberries and maple syrup
  1. Place oats and water into a saucepan, bring to a boil and allow the mixture to boil for 1 minute.
  2. Cover with a lid and let stand overnight at room temperature.
  3. The next morning, uncover the saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy, about 7-10 minutes. Stir in cinnamon.
  4. Portion the oatmeal into bowls.
  5. Dress with toppings of choice. I stirred in banana slices, then placed pecans, blueberries and a drizzle of maple syrup on my bowl of oats.

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).

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.

For all you night owls that are reading this tonight (right after I posted), there’s still time to boil your oats for tomorrow morning. :)

Good night friends!

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  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 . 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 ( 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.

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