Showing you how to cook steel cut oats for a perfectly creamy, nutritious and easy to customize breakfast. Make a big batch of steel cut oats ahead of time and store in the fridge or freezer for an easy reheat breakfast, or enjoy right away with one of 7 different toppings. It’s the perfect balanced breakfast!
If you ask me, nothing beats a bowl of oatmeal for breakfast. I am officially hooked! From overnight oats to baked oatmeal, there are so many options to prep and serve it that breakfast will never be boring. At the top of my list for flavor and texture is the perfect bowl of steel cut oats.
Steel cut versus rolled oats
The reason that steel cut oats top my list of oatmeal? That perfect chewy texture. Unlike rolled oats, steel cut oats are not soft and mushy. They hold a nice chewy texture which holds up amazingly well for meal prep.
Steel cut oats– are very similar to the harvested oat grain (groat), and have been cut into pieces using a steel blade. They take longer to cook and have a chewy texture.
Rolled oats- have been steamed and rolled flat (hence the name ‘rolled oats’). Cook quickly and work well in baked goods. Rolled oats have a soft texture.
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Four methods to cook steel cut oats
- Stove Top– simmer for 25-35 minutes, stirring frequently near the end.
- Instant Pot– my go-to method because you can ‘set it and forget it’ and don’t need to stir it. Check out my favorite Instant Pot Steel Cut Oats recipe.
- Slow Cooker– cook on low for 6-8 hours, you may want a slow cooker liner as it can tend to burn and stick towards the end of the cook time.
- No cook– believe it or not, you can prepare Overnight Steel Cut Oats without cooking!
To soak or not to soak
Some recipes call for soaking the steel cut oats before cooking. The reasoning includes quickening the cook time and making them easier to digest. I personally skip this step in favor of getting them on to cook quickly, and the recipe in this post is tested with un-soaked oats.
Toast first for extra flavor
If you are looking to bring your steel cut oats to the next level, take the time to sautee your uncooked oats for 5 minutes in a little coconut oil or butter before adding the other ingredients. Toasting the oats releases a slight nutty flavor and gives your oatmeal a little extra pizzazz.
Consider this an optional step.
How to cook steel cut oats
- Melt butter in the bottom of a pot or Instant Pot using the sauté function.
- Add oats. Toast while stirring frequently for 5-10 minutes.
- Oats are toasted when they turn a golden color and emit a nutty aroma.
- Add water.
- Add cinnamon.
- Add vanilla.
- Cook:
- Simmer for 25-35 minutes on the stove top
- Cook on high pressure in the Instant Pot for 2 minutes with a full natural pressure release
- Slow cook on low for 6-8 hours
No need for milk
It might seem intuitive to add milk or almond milk to achieve added flavor and creaminess to the steel cut oats, but through years of experimentation I find this is not the case. Cooking the oats in milk actually makes them more prone to boil over on the stove, and I just find it unnecessary.
In order to achieve the perfect creamy texture, the important thing is to use the correct water: oatmeal ratio (listed in the recipe card below). For the best flavor, feel free to toast the oatmeal first, or focus on other ingredients to boost the flavors.
Storage + reheating tips
The best thing about these oats is how amazingly well they keep! Steel cut oats are a staple in our meal prep routine. Here is how we store them:
- In the fridge: keep up to 4 days in the fridge portioned out in meal prep containers.
- In the freezer: freeze in meal prep containers or portion out into a lightly greased muffin tin
. Freeze till solid, then allow to sit on the counter for 10 minutes. Slipping a knife into the muffin tin should pop the steel cut oats right out and you can store them in freezer bag or reusable silicone bag.
. Freeze till solid, then allow to sit on the counter for 10 minutes. Slipping a knife into the muffin tin should pop the steel cut oats right out and you can store them in freezer bag or reusable silicone bag.To reheat
As they cool, steel cut oats firm up quite a bit. I advise adding some extra liquid after reheating to help them ‘loosen’ back up.
- Heat in the microwave until warmed through.
- Add almond milk, dairy milk, or your favorite milk to help them loosen up. Stir to combine.
- Add your favorite toppings to taste. Mine are peanut butter, hemp hearts and berries.
7 Flavor Variations
Spice up the base steel cut oats recipe with the following variations:
- Apple Cinnamon Steel Cut Oats– 1 cup unsweetened apple sauce, 1 large apple peeled and cut into small pieces, 1 teaspoon ground cinnamon, top with pecans
- Pumpkin Steel Cut Oats– 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 cup pumpkin puree
- Lemon Blueberry– zest from 1 lemon, 1-2 cups blueberries
- Peanut Butter Chocolate– 1 tablespoon cocoa powder, 1/4 teaspoon cinnamon, 2 tablespoons peanut butter
- Coconut Key Lime– 1 teaspoon coconut extract, 1 tablespoon key lime zest, 1-2 cups strawberries kiwis or pineapple, 1/4 cup toasted coconut to garnish
- Zucchini Chocolate Chip– 1/2 teaspoon cinnamon, 1 teaspoon vanilla, 1 cup shredded zucchini drained of excess liquid, 1/4 cup chocolate chips
- Strawberry Vanilla Chai– 1 teaspoon vanilla, 1 teaspoon chai spice blend, 1 cup chopped strawberries + more to top
Looking for more meal prep breakfast ideas?
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7 Healthy Steel Cut Oats Recipes
Ingredients
Base Recipe
- 1 tablespoon butter (optional; to toast the oats)
- 1 cup steel cut oats (see note *)
- 3 Instant Pot or 4 (slow cooker, stove-top) cups water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- After cooking:
- 2 tablespoons maple syrup or more to taste
Apple Cinnamon Steel Cut Oats
- 1 large apple peeled and cut into small pieces
- 1 cup unsweetened apple sauce (stir in after cooking if using Instant Pot)
- 1/3 cup chopped pecans (to top)
Pumpkin Steel Cut Oats
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (stir in after cooking if using Instant Pot)
- 2 tablespoons pumpkin seeds/pepitas (to top)
Blueberry Lemon Steel Cut Oats
- zest from 1 lemon (add after cooking base recipe)
- 1-2 cups blueberries (add after cooking base recipe)
- chia seeds (add after cooking base recipe)
Peanut Butter Chocolate Steel Cut Oats
- 1 tablespoon cocoa powder
- 2 tablespoons peanut butter (stir in after cooking base recipe)
- 1-2 cups berries (to top)
- chia seeds (add after cooking base recipe)
Coconut Key Lime Steel Cut Oats
- 1 teaspoon coconut extract (omit cinnamon from base recipe)
- 1 tablespoon key lime zest (stir in after cooking base recipe)
- 1-2 cups strawberries kiwis or pineapple (to top)
- 1/4 cup toasted coconut (to top)
Zucchini Chocolate Chip Steel Cut Oats
- 1 cup shredded zucchini (drained of excess liquid; stir in after cooking base recipe)
- 1/4 cup chocolate chips (to top)
Strawberry Vanilla Chai Steel Cut Oats
- 1 teaspoon chai spice blend (omit cinnamon from base recipe; *see note)
- 1 cup chopped strawberries
- 1-2 cups chopped fresh strawberries (to top)
Instructions
Instant Pot
- (Optional but adds extra flavor). Select the 'sauté' function on the Instant Pot. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.
- Add the water, vanilla and cinnamon (and other ingredients as needed for flavor variations)
- Cook on high pressure for 2 minutes, followed by natural pressure release (let the Instant Pot sit for 20 minutes up to 120 minutes).
- Remove lid and stir in maple syrup and any other ingredients for the flavor variations.
Slow Cooker
- (Optional but adds extra flavor). Heat a pan over medium heat. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.
- Spray the inside of your slow cooker with cooking spray or use a slow cooker liner. Transfer steel cut oats and add the water, vanilla and cinnamon (and other ingredients as needed for flavor variations)
- Cover and cook on low for 6-8 hours.
- Stir in maple syrup and any other ingredients for the flavor variations.
Stove Top
- Heat a 4 quart pot over medium heat. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.
- Add the water, vanilla and cinnamon (and other ingredients as needed for flavor variations).
- Reduce heat and simmer, stirring occasionally, for 25-35 minutes.
- Remove from heat and stir in maple syrup and any other ingredients for the flavor variations.
Notes
Nutrition
Laluz
I hope you are still checking after a couple of years. I am eager to try the apple sauce and steel cut oatmeal recipe in the instant pot. I am new to the IP so I have some anxiety. I noticed in your text you say you substituted one cup of liquid for the applesauce but in the actual recipes it’s the same amount of liquids plus the applesauce. Does it make a difference? thank you for these recipes. They look delicious and the people responding sound excited about them, too.
Denise
Hi Laluz! Go by what the recipe card says! I apologize for any discrepancies.
Amber
Would this work in the 3qt instantpot? I wanted to prep these and my work lunches at the same time. I have 3, 6, and 8qt. (What can I say, all time favorite kitchen appliance!)
Denise
Hi Amber! I am not sure on the 3 quart IP as I don’t own one (love that you own three! I own the 6 and 8 but might have to get that mini). If you try, I’d love to hear how it works for you!
Amber
The 3qt did pretty good. I need to tweak the taste to my palate a little bit but overall it definitely worked! The 3qt replaced my rice cooker!
Denise
That’s great to know! Thanks for reporting back, Amber!
Karina
Would you use the same ratio if using milk instead of water?
Denise
Yes! Hope you enjoy 😀
Cynthia
I’ve tried them all! My favorite is the lemon blueberry. Thanks for sharing!
Denise
So happy you enjoyed! Thanks so much for your review!
Mary
I love these steel cut oats, and tonight made them for the first time in my new Instant Pot. Wow, so much easier than stove top! Set it and forget it 🙂
Denise
Isn’t it so much easier? I always had to babysit mine for the last 15 or so minutes on the stovetop.
Mary
No more burned pot bottoms! ?
Madison
Hi There,
I”m excited to try these flavors. Thanks so much for publishing! I couldn’t find in the notes what the “Chai spice blend” is comprised of. Please point me in the right direction to find it or let me know here. Thank you!
Denise
Sorry for the confusion! I had to rearrange my recipe cards and that must have gotten lost in translation. Here’s the info: “I use this chai spice baking blend, but you can make your own! I’ve used this one in the past.”
Karen Vallee
Hi Denise – Love your recipes! I noticed on the steel cut oat recipes for instant pot 7 ways that in the top directions you say IP for 10 minutes but at the bottom of the inbredients list you have directions for 4 minutes in the IP. I have made these several times using the 10 minute instructions and they turn out perfectly but thought you may want to correct the bottom instructions….don’t think 4 minutes would be enough time.
Denise
Hi Karen! I have actually updated my recipe as I only cook for 4 minutes now. They end up just as good and it’s less time in the IP. I need to update the top directions. Thanks for the heads up 🙂
Wendy
Actually the easiest time saving method is a variation of C. You show a lovely les crueset pot. Add your oatmeal at night and bring it and water to a boil. Put the lid on it and turn off your burner. Time for bed. In the morning the oats are cooked perfectly. Ready to heat and go. Works every time. This method takes the least time of all.
Works with a small batch or larger batch.
Denise
This is such a great idea! I’m working on an overnight steel cut oats recipe right now, and the non-cooked one was delicious, very chewy! I want to try a short pre-cook next. Thanks, Wendy 🙂
Denise
Hi Sarah, I welcome constructive criticism, however this review helps no one. Feel free to leave a more constructive comment so that I can help you troubleshoot the recipe, but I will be deleting this one.
Tracy
The chocolate peanut butter version was awesome! We tried some variations: almond butter, a little Nutella, and a dollop of whipped cream on top! (I omitted the maple syrup.) I make my Instant Pot oats with one cup of soy milk and two cups of water. I’m looking forward to trying the others.
Denise
So happy you enjoyed it! Also, Nutella sounds pretty amazing in there. Might have to try that 😉
Elizabeth
I just tried this in the instant pot, following the instructions exact. It came to pressure then said burn. Now I have burnt oats ?. I must need more water. How much above the 3 cups would you suggest? Thanks in advance!
Elizabeth
I was trying to make the pumpkin recipe, btw.
Denise
I’m so sorry to hear that! If it says burn it usually means you need more liquid, but I’m surprised as I’ve never had this happen when I made the recipe. I will retest this one tomorrow. So sorry about that, Elizabeth 🙁
Denise
Hey Elizabeth! I re-tested the pumpkin recipe last week as written and I didn’t have any issues. I will change the directions to add the pumpkin puree after cooking, just to be safe. There may be differences in the consistency of the pumpkin puree that may have given you issues? That’s the only thing I can think of.
Elizabeth
Thanks for checking! Could it be that I have the 8 quart? I’m going to try again tomorrow. ?
Denise
Hmmm I wonder. I have only ever tried in the 6 quart. I will ask around and report back 🙂
Karen
I have made them in my 8 qt and never had an issue.
Denise
I’m so happy to hear this, Karen!
Kim
Hi Elizabeth,
By now you’ve probably worked this out, but I also have the 8qt IP. I love this recipe and all the versions shared. Thanks, Denise!!
I found that sometimes mine burn and sometimes they don’t. This am, I set it up, went to have a shower and came back to the dreaded BURN. I salvaged them anyway, but kept them plain. Then I redid the recipe, making sure my vent was set to Sealing and instead of 3 IP “cups” I used 3 regular cups of water. They did not burn! I let them sit for 20 minutes (because I was busy) then stirred them every so often to steam the extra liquid off. Now for the blueberries and lemon zest!
I just ordered the chai baking spice and cannot wait to try it!
Denise
Hi Kim! You definitely need to precisely measure your liquids when it comes to cooking in the IP, I would not rely on the lines on the side of the pot. Maybe I will put a note on the recipe card…you definitely need to measure ‘regular’ cups. Sorry if the recipe was misleading.
Shirley Sorrell
There is a variation of liquid to oats between Quick Steel Cut and Regular Steel Cut. The regular call for a 1 to 4 ratio! Reader needs to be aware of the difference. Also, Quaker Steel Cut has a variation as well. I’ve read their ratio is closer to the Quick & Easy McCann brand. Do not use Quaker myself, so cannot verify. Thanks for your visuals, and the cupcake size is genius! Shirley
Denise
Hi Shirley, thanks for your comment. Quick steel cut oats are not the same as regular steel cut oats and these directions are not suitable for them. I will update the recipe card to be sure no one makes that mistake. I have used Quaker and other brands of steel cut oats and the 1:3 ratio for IP is the same.
Susan
This recipes looks great but trying not to use the microwave. Is there another way to reheat them that would work?
Denise
Hmmm I’ve only tried the microwave. I suppose you could heat them in a small pot with some almond milk?
Karen
Steel cut oats are my new favourite breakfast, and the variety of recipes here are just great. The maple apple, pumpkin, and coconut lime are my favourites.
Denise
So glad you enjoyed them!
Katie
Do you have a nice print out of all these recipes like you do the Turkey Meatballs 7 ways? I was trying to print and it only came out with the base recipe. Thanks!
Denise
Hi Katie, not yet, but it’s on my ‘to do’ list!
Paula Dodaro
I’ve used a covered double-boiler to make steel-cut oats for years. I boil enough extra water for the recipe, add it to the oats, cover it and leave it untended on low heat whilst I drink my coffee in front of the computer. Dried cranberries and apricots make a good addition along with raisins.
Today I’m going to try it in the Instant Pot.
Denise
I hope you like the IP method, Paula!
Paula Dodaro
Wow! The steel-cut oats were fabulous; the texture had significantly more body than with my old method..
Nicole
does the nutritional include the two tablespoons of maple syrup added at the end of recipe? some of us need to watch our sugars so we’ll be having sugar-free syrup thank you ?
Denise
Hi Nicole! Yes, nutritional info includes all ingredients listed unless specified in the notes 🙂
Carrie
The key to oats in the slow-cooker is a water bath. Spray a smaller container, set it up on a small trivet, then put the oatmeal ingredients in the container. Fill the rest of the crockpot with water, then let it cook. Perfect oats, and easy cleanup.
Denise
Great tip! I might have to try that 🙂 Thanks, Carrie!
Stephanie
This is great, thanks for the recipes! How did you bake them so they are solid enough to stay in the muffin pans?
Denise
Hi Stephanie! Sorry for the confusion, they weren’t baked in the muffin tins, they were frozen in them 🙂 I’ve only cooked these in the crock pot, stove top or Instant Pot.
Stephanie
Thanks for the recipes! Have you tried using a delayed timer?
Ellen
Hi Denise these look great! I have a family of 5. If I triple or quadruple (3 growing boys!) the recipe to serve some now and freeze the rest for later, is the cooking time in the IP the same? Thank you!
Denise
That’s a very good question, Ellen! I adapted my recipe from this post on The Kitchn, and the max volume that they cook is 5 servings. I would be cautious increasing the serving size because steel cut oats can foam up and this could be a risk of blocking the release valve. Using the slow cooker might be a better option for cooking a big batch? I hope this helps!
Ellen
I think I can at least double it, the link says not to fill it more than halfway, I’ll give it a try! So far I made zucchini and apple and both have been delicious!
Denise
Good luck, Ellen! Let me know how it goes 🙂 Glad you enjoyed the oat flavors so far!
Jan
Hi………..we decided to go Vegan at age 64 & 58.
Thanks for the great ideas!!
Denise
I hope you enjoy the steel cut oats!
Carla
Wow! 😀 All of them look delicious! I can’t wait to try them!
I cook my oats every 2 or 3 days and put them in the fridge because I never thought I could freeze them. I’m so thankful for this post! 😀
Love your recipes ^^
Denise
Thanks so much, Carla! I hope the freezer trick helps you!
Marcie
I’m in love with steel cut oats and am going to try this very soon — so many wonderful flavors! The slow cooker really can be tricky and they can burn so easily. I can’t stand cleaning it afterward either (thank you for the shout out on the slow cooker oats!). This is making me want to run out and buy that Instant pot that I’ve been putting off too. This is such a thorough post — great job Denise!
Denise
I need to pull my IP out more often but as for steel cut oats it’s my all-time favorite just because you can push the button and move on with your prep 🙂 I have been meaning to upgrade my slow cooker and I’d love to give it another try with a different brand! Thanks, Marcie 🙂