Make the perfect bowl of creamy steel cut oats. This recipe makes a large batch that can be reheated for a quick breakfast throughout the week!
Oh my goodness! How did I forget how dense, chewy, creamy and filling steel cut oatmeal is? 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. There’s actually a secret method that makes cooking steel cut oats a breeze – you just have to get them started the night before!
Overall, I really like the texture of these steel cut oats (they’re chewier than rolled oats) and I adore the fact that they are so creamy without any added milk! Before I share the recipe, let’s address the elephant in the room – how are steel cut oats different than regular rolled oats?
If you’ve ever walked into a grocery store and wondered why there were a million different oat choices and wondered which to choose, you’re not alone. Let’s break down the differences.
Steel cut oats: These are the least processed type of oats. The oat groat (the full oat “grain”) is simply cut into two or three parts to get steel cut oats. Because they are less processed, they absorb more liquid and take longer to cook.
Old fashioned rolled oats: For this type of oat, the oat groats have been steamed and then rolled. This bit of processing speeds up the cook time for all of us at home. Rolled oats make for a super creamy bowl of oatmeal and they are my personal favorite!
Quick or instant oats: These are the most processed of all the oat varieties. They are pre-cooked, dried, and rolled and pressed slightly thinner than rolled oats. They cook faster than steel cut or rolled oats, but they also lose a bit of texture in the cooking process so they tend to be mushy and less voluminous.
While steel cut oats are less processed than regular rolled oats, there are only minor differences nutritionally. Steel cut, old fashioned/rolled, and quick oats all have approximately the same amount of fiber, protein, calories, and other nutrients.
I personally don’t view one type of oatmeal better than the other, but I tend to prefer steel cut oats and rolled oats for my breakfast like with my peanut butter chia oatmeal, overnight oats and baked oatmeal recipes. I’ll occasionally use quick oats for baking like with my healthy no bake cookies and lactation cookies!
There are a few ways to prepare steel cut oatmeal! The overnight method cuts down on the cooking time in the morning. If you remember to soak your oats the night before, this is by far the easiest method.
Overnight method:
Stovetop method:
Slow cooker method:
Check out two of my favorite slow cooker steel cut oatmeal recipes: apple cinnamon steel cut oatmeal + pumpkin pie steel cut oatmeal.
Instant pot method:
The shelf life of uncooked steel cut oats is a long time! If stored properly they should last 1-2 years in your pantry.
Once cooked, steel cut oatmeal should last 4-6 days in the refrigerator, stored in an air-tight container. To reheat, I typically add a splash of liquid (water or non-dairy milk) before heating in the microwave or on the stovetop. Larger batches are so easy to make and you’ll have oats for the whole week!
The recipe I’m sharing here makes four servings of oats. You can let the leftover oats cool and place them 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 and easy breakfast. Just add a little water or milk if it gets too thick.
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I am finding it hard to get organic, gluten free steel cut oats in the UK. Saw it in America though. Where can I find out?
Hi, Nana. I’m really not sure. Are you able to get them through Amazon possibly?
Hello Brittany,
I recently came across with your website and I’m loving it so much 😍
I love Steel cut oatmeal too, it’s very fulfilling in the morning especially in the winter. I cooked mine like this in a stove top on a sauce pan with 4 tbsp of coconut oil, then roast 2 cups of steel cut oatmeal until golden brown. I then add 4 cups of boiled water and simmer for 10 minutes. Once it’s done and cool I store it in Mason jars it makes 8 jars. Then store in the fridge for the whole week breakfast. When I’m ready to eat it, I add half cup of Almond milk and loosen up the oatmeal and microwave for 1 minute at a time too avoid overflowing while warming up total of 3 minutes. Then I add chia seeds, dried fruits and some nuts. I know it sounds tedious but I don’t mind it as it’s really satisfying after breakfast.
Thank you and blessings always,
Leah Manipol
I have not soaked steel oats but I have old fashioned oats. I have a large bag of the steel so I’m looking forward to try them. With my rolled oats I add either yogurt or kefir to the soaking process. It helps the gut to process the proteins and I love the added flavor.
Brilliant!
I’ve made this recipe several times now and it lasts all week. It’s creamy and delicious. I was wondering if you can use the Quick 5 Minute Steel Cut Oats ir should you use the original? Thank you.
Hey Sarah! So glad you’re loving this recipe. I haven’t used the quick steel cut oats for this recipe, so I’m not 100% sure, but I would think it’d work just fine. 🙂 Let me know if you try it and how it turns out.
perfect recipe made with steel oats. quick, took as the prep is done the night before, and it is just a matter of heating in the morning.
love it.
thanks
I’m glad this recipe was a hit! Thanks for making it and for the review. 🙂