Two Peas and Their Pod

Steel Cut Oats Recipe

Steel Cut Oats Recipe

I eat oatmeal every morning for breakfast.  Josh is not a big oatmeal fan, he prefers cold cereal, toast, or a frittata in the morning. He doesn’t like the mushy texture of oatmeal. I recently got him to try steel cut oats though and he is hooked.

Steel cut oats have a different texture, they are chewy and a little crunchy-not mushy at all. I made a batch one weekend and offered him a bowl. He was a little hesitant, but said sure. He scarfed down the bowl. He loved them! Now we enjoy them all of the time. Last week, I got home from work and he said he had a craving…I was pretty sure he was going to say pizza, but nope, he was craving steel cut oats, so we had them for dinner:)

If you haven’t tried steel cut oats before, here is a little background information. Steel cut oats are unrefined whole grain groats that have been dried and cut into two to three pieces by steel, rather than being rolled. They are rich in B-vitamins, calcium, protein and fiber. They look like tiny grains of rice or chopped up nuts. You can find them in most grocery stores. I buy mine in the bulk food section.

Steel cut oats take longer to cook than rolled oats, about 30-40 minutes, but they are so worth the wait. I usually make a big batch on Sunday so I have oats during the week. I portion them out into little containers and take them to work to heat up. They taste just as good reheated. I just add a splash of milk and stir them up. My favorite toppings are cinnamon and raisins.

I made bruleed steel cut oats for Josh one morning-for a special treat. I never add sugar to the oats, but I knew Josh would appreciate a sweet surprise. I sprinkled brown sugar and turbinado sugar on the top of the oats and fired them up with my creme brulee torch. He loved the sugary crust on top of the oats.

If you haven’t tried steel cut oats, give them a try. They are so good and good for your heart too!

Steel Cut Oats

Yield: Serves 4-6


1 cup steel cut oats
3 1/2 cups water
Pinch of salt
1/2 cup skim milk
1 teaspoon vanilla extract
Cinnamon, Raisins, or whatever toppings you like


1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.

2. Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don't stick to the pan.

3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. I think the milk makes the oats creamier. Stir the oats, milk, and vanilla together and cook for ten more minutes.

4. Add in the cinnamon and raisins or whatever toppings you wish.

5. If you want to make bruleed oats-put the oats in a bowl, sprinkle with brown sugar and turbinado sugar. With a creme brulee torch, fire the top of the oats until the sugar is crystalized.

Serve the oats hot. If you want you can let the oats cool and then portion them out into smaller containers. To reheat, I add a splash of milk and reheat in the microwave for 1-2 minutes.

*Note-you can use 4 cups of water and omit the milk, I just like the creaminess the milk adds.*

If you like this recipe, you might also like:

Baked Oatmeal from Two Peas and Their Pod
Maple Steel Cut Oat with Cinnamon Apples from 80 Breakfasts
Steel Cut Oatmeal Scotchies from Sarah’s Cucina Bella
Apple Cinnamon Steel Cut Oats from Barbara Bakes

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154 Responses to “Steel Cut Oats Recipe”

  1. Pingback: My new breakfast | mommywithavision

  2. Pingback: Top 10 Recipes from 2011 | Two Peas & Their Pod

  3. Kathy — January 1, 2012 @ 4:53 pm

    For those of us without torches, years ago, I tried a recipe for just this….but instead of putting the topping on and torching it, you put it on greased tinfoil, careful to put it on in the shape of your dish (the recipe was not for individual ramekins.) then you broiled it…to a nice crispy candy topping…flipped it onto the seving dish filled with yummy steel cut oats, and voila! It turned out great!

    I’m not sure, but think it was sunset. This is especially helpful if the serving container isn’t broiler proof! (I was serving Christmas breakfast using fine china..)

  4. Kathy — January 1, 2012 @ 5:01 pm

    Oh my goodness..can’t believe this is actually online after all these years…the recipe for a topping you can broil separately that I mentioned above:
    From a **1990** Sunset:

    On a sheet of foil, set dish that will hold baked oats. Gently trace around the base with a pencil, taking care not to tear foil.

    Coat area within outline with about 2 tablespoons soft butter or margarine. Set foil on a 12- by 15-inch baking sheet (without sides). Rub 1/2 cup dark brown sugar through a fine strainer to evenly coat buttered area.

    Bake in a 500[deg] oven until sugar begins to melt and bubble (some sugar doesn’t melt), 2 to 5 minutes, rotating pan to melt sugar evenly. Let crust cool, then slide a slender spatula under it to release from foil. If made ahead, leave on pan, seal airtight, and hold up until next day.

  5. alfred beilin — January 2, 2012 @ 5:18 pm

    if any ones here today all the best have a gud new year

  6. Pingback: Steel-Cut Oats « Coborn's Blog

  7. Denise — January 15, 2012 @ 8:38 pm

    I purchased a small crockpot and leave the steel cut oats cooking on low overnight. What a great breakfast to find warm and ready first thing in the morning. (I just mix the oats and water – not sure if this would work with milk).

  8. A Loyal Reader — January 16, 2012 @ 10:52 am

    I have recently tried steel cut oats at work and have fallen in love with them. Since I have been trying to find a good way to cook them and all about their nutritional benefits… Just one note to you, to get the full health benefits out of the steel cut oats, add in some kind of nut like peanut or pecans, then it will have a full 9-amino acids and can be considered a protein! And it’s even more delicious with nuts added into it with the fruit :)

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  11. Dottie — April 14, 2012 @ 3:17 pm

    Ive been making baked oatmeal & love it! I’d like to try the steel oats in my recipe but not sure how much to use? My recipe calls for 1 cup reg. oatmeal. I’m thinking 1/4 cup instead of 1cup regular maybe soak over night before I make my recipe? Thanks for the encouragement :-)

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  13. Pat — April 27, 2012 @ 12:53 pm

    in place of milk in this recipe – try almond milk –

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  15. Danielle — June 27, 2012 @ 12:07 pm

    Just finished a big bowl of these – it was great! Instead of caramelized sugar, I used maple syrup

    • Two Peas replied: — June 27th, 2012 @ 4:36 pm

      Maple syrup is a great topping!

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  18. website — February 25, 2013 @ 11:20 pm

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  19. Kate Stoermer — January 13, 2014 @ 3:02 pm

    overnight in a crockpot = steel cut oats for breakfast! and LOVE the brulee idea!

  20. Judy — January 13, 2014 @ 6:28 pm

    I use a crockpot overnight using 1/2 almond milk and 1/2 water using about an extra 1/2 cup liquid so they don’t dry out. They are really creamy. I add what I want to put in them when I get up and by the time I am ready for them, they are ready for me. This added touch sounds like a keeper.

  21. RL — May 1, 2014 @ 2:18 am

    I just made myself a bowl of banana cocounut oatmeal for 2 mornings in a row! cook the steel cut oats with water & coconut milk (ratio depends on how coconut-y you want it to be). after it’s cooked, dump some mashed overripe banana (good way to get rid of them), a swirl of cream & a sprinkling of cinnamon powder. no sugar necessary cos the banana is already very sweet. try it.

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  26. Cath — November 19, 2015 @ 7:33 am

    Yum – this was good. My son said it tasted like ice-cream! He insisted on eating it cold!

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