How to make Steel-Cut Oats? (Perfectly Creamy)

• Food: Steel-Cut Oats
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Today, I’m going to show you how to make the creamiest, most dreamy steel-cut oats at home. Your bowl will have a million-dollar flavor.

At the very least, ten dollars. I’m worried that my images don’t do this oatmeal justice (it’s difficult to make porridge seem appealing), but trust me on this one. We’ll discuss toppings later, so you can customize your own.

Steel-cut oats excel in terms of texture and flavor. They’re quite creamy and delicious, especially if you toast them beforehand, as I suggest in my recipe.

Steel-cut oats are also a fun way to switch up your porridge routine in the morning. They reheat well, unlike old-fashioned or instant oats, so you can make a large quantity that lasts all week.

Steel-Cut Oats: Everything You Need to Know

Steel-cut oats are a less refined variant of the quick-cooking oats you’re familiar with. Starting as an oat groat, all oats are the same.

Steel-cut oats are oat groats that have been chopped into tiny pieces, whereas old-fashioned oats are flattened oat groats.

Steel-cut oats take longer to cook than regular oats because of the difference in slicing and flattening (around 30 minutes).

They are nearly identical in terms of nutrition and share all of the health benefits of oats, so don’t get too worked up about it. Oats aid to lower bad cholesterol, blood sugar levels, and so forth.

Ideas for Steel-Cut Oat Toppings

• Peanut butter, almond butter, or pecan butter are all good options.
• chia jam (homemade or store-bought) or your favorite jelly/jam
• Applesauce (ideally chunky homemade variety) or freshly grated apple
• Whipped coconut cream or plain whipped cream
• Yogurt or a dollop of sour cream
• Banana slices, apples, strawberries, pears, and mangos…
• Blueberries, raspberries, blackberries, or pomegranate arils, fresh or frozen
• Dried cranberries, cherries, blueberries, raisins, sliced dates, or apricots…
• Walnuts, pecans, and almonds, toasted and chopped…
• Sunflower seeds or pepitas, toasted
• Chia seeds or flaxseed
• Shredded coconut, toasted or uncooked
• Dark chocolate, chopped or in the form of micro chocolate chips

Steel-Cut Oats

Here’s how to create the best steel-cut oats you’ve ever had! In just 40 minutes, these super creamy, toasted steel-cut oats are done, and they reheat well for the rest of the week.

If you want to make breakfast for the entire week, I recommend doubling the recipe. The following recipe makes 4 modest servings (about 3 cups altogether, or 34 cups for each serving).

INGREDIENTS

• 3 cups water
• 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
• 1 tablespoon coconut oil or unsalted butter
• ¼ teaspoon salt
• 1 cup steel-cut oats (choose certified gluten-free oats if necessary)
• Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.

INSTRUCTIONS

1. Combine the water and milk in a big pot. Over medium heat, bring the mixture to a simmer. Meanwhile, in a 12-inch skillet over medium heat, melt the coconut oil (or butter). Once the pan is shimmering, add the oats and cook, stirring periodically, for about 2 minutes, or until brown and fragrant. The flavor of the oats is substantially enhanced by toasting them.
2. Stir the oats into the liquid that is simmering. Reduce the heat to medium-low and adjust the heat as needed to keep a gentle simmer. Cook, stirring regularly, for about 20 minutes, or until the mixture is extremely thick.
3. Add the salt and mix well. Continue to simmer the mixture, stirring regularly and reducing heat as needed to avoid burning on the bottom, for about 10 minutes, or until virtually all of the liquid has been absorbed. (If you doubled the recipe, your oats may require an additional 5 minutes in the oven.) When the oatmeal is done, it will be quite creamy.
4. Remove from heat and whisk in any additional ingredients. Allow the oatmeal to rest for 5 minutes before serving to thicken and cool to a comfortable temperature.
5. Portion the oats into bowls and add any desired toppings to parts that will be served right away. Allow any leftover oats to cool completely before covering and storing them in the refrigerator for later breakfasts.

NOTES

• TO MAKE IT DAIRY-FREE/VEGAN: Instead of conventional butter, use coconut oil or vegan butter, and use dairy-free milk (or substitute water for the milk).
• MAKE IT GLUTEN-FREE: Use certified gluten-free oats, as well as gluten-free mix-ins and toppings.
• MAKE IT NUT-FREE: It’s simple. Nut-free milk should be used, and no nuts should be added.