With their nutty flavor and toothsome texture, steel cut oats take longer to prepare than typical old-fashioned rolled oats. But thanks to this easy trick, you can prepare them the night before in about three minutes. In the morning, simply reheat and add all your favorite oatmeal toppings.
A warm bowl of oatmeal offers a satisfying way to start the day. Plus, it’s a blank slate for a bevy of toppings.
My favorite personal favorites? A spoonful of peanut butter, a swirl of strawberry jam, and a sprinkle of granola for crunch.
Chopped bananas and blueberries often find their way into my bowl, too, as do chopped almonds or walnuts. Truly there are so many delicious options. (But do try the PB&J combo and report back, and don’t miss my melting tip further down the page for a fun peanut butter drizzle.)
Though I enjoy oatmeal made with traditional rolled oats, the lightly nutty texture of steel cut oats offer a nice change of pace. Typical package instructions call for a cooking time of 20 minutes or more – a time commitment many of us aren’t willing to make before heading out the door.
Years ago, however, I figured a way to cheat the traditional preparation. The quickest of prep the night before is all that’s required. Conveniently, the oatmeal will keep for at least five days, so you can even meal prep for the week.
What exactly is the difference among steel cut, rolled, and instant oats…and which is better for you?
Steel cut oats are chopped pieces of whole oat groats, which are the inner kernels of the inedible hulls of the grain stalk. Steel blades are used to chop the groats into pin-size pieces, hence the name. Steel cut oats are also referred to as Irish oats, pinhead oats, and coarse oats.
In comparison, rolled oats are created when the groats are steamed and then rolled into flakes. This process creates a greater surface area, which allows the oats to cook faster.
Instant oats, also known as quick oats, are the most processed of the three oat varieties. They are pre-cooked, dried, and then rolled and pressed thinner than rolled oats. Of the three varieties, these oats retain the least texture when cooked and tend to be mushier.
Steel cut oats are processed the least, instant oats the most. That said, gram for gram, the three varieties provide similar nutritional benefits. They also happen to be higher in protein and wholesome fats than many other grains, which makes them quite satiating. Steel cut oats best the other two types of oats slightly with regard to fiber, because more of the whole grain remains intact during processing.
I enjoy all three varieties—mostly for the sake of variety. In terms of a bowl of stovetop oatmeal, the decision comes down to cooking time and desired texture.
The various textures do inform other recipes, however. For example, rolled oats tend to work best in overnight oats, granola, and baked oatmeals. Because the liquid-to-oat ratios vary, recipe adjustments are needed when using steel cut oats, as in this recipe for Apple Steel Cut Baked Oatmeal.
Watching added sweeteners?
For those looking to limit added sweeteners without sacrificing flavor, try stirring in naturally sweet fruit – a spoonful of raisins, chopped dates, and/or half of a very ripe, mashed or chopped banana before reheating. An all-fruit jam is another option. Then swirl in a spoonful of peanut butter (or another nut/seed butter of choice) and dust with a pinch of sea salt before serving. An added sprinkle of nuts, seeds, and/or low-sugar granola provides welcome crunch.
Modest amounts of fat and salt on the surface, where your tongue will readily taste it, enhance the sense of sweetness and add an overall complexity to the flavor. Plus, fat is needed to absorb various nutrients – and the combination of wholesome carbs, fat, and protein will keep us full longer.
With their toothsome texture and hint of nuttiness. steel cut oats are the least processed of the three most popular varieties of oats. That said, gram for gram, steel cut, rolled. and quick oats all provide similar nutritional benefits.
You need only bring the water to a simmer. (This pot boiled a little extra and got foamy in an attempt to get a picture!) The oats are then removed from the heat and covered – no need to refrigerate unless using the milk option – and they will absorb the water and soften overnight.
In the morning, you may reheat the whole pot, adding a glug or two of milk to loosen, or warm individual portions in the microwave as needed. The oatmeal will keep in the refrigerator for 5-7 days.
Toppings are the fun part and can make a bowl of stovetop oatmeal extra delicious and incredibly satisfying.
How to make a peanut butter drizzle?
Peanut butter or another nut/seed butter of choice will add satiating fat and protein. You can swirl a spoonful into the oats, where it will readily melt. Or, for a fun drizzle, place a spoonful or two in a small, microwave-safe bowl or ramekin and heat on high power for 20 seconds. Stir, and then heat for 20 more. Drizzle generously and enjoy!
I love the addition of naturally sweet and salty toppings. In this case, salty peanut butter provides a secondary flavor profile that simultaneously enhances the perception of sweetness. A pinch of flaky sea salt sprinkled over the surface has a similar effect. Similarly, a sprinkle of granola and/or chopped nuts balances the creamy oats with a hint of crunch.
Prep-Ahead Steel Cut OatmealPrep Time: 2 minutes + overnight rest Cook Time: 3 minutes Total Time: 5 minutes + overnight rest
Usually, making a nutty, creamy bowl of steel cut oatmeal sets you back 20 or more minutes in the morning, but not with this easy method. Three minutes of prep the night before is all you need for a wholesome breakfast at the ready. Simply reheat and add toppings!
Ingredients
- 1 cup (176g) steel cut oats (certified gluten-free, if needed)
- 3 cups (24oz) water*
- ¼ teaspoon each cinnamon, vanilla, and kosher salt (may skip if watching sodium intake)
- For serving: Milk of choice (or more water) to loosen when reheating; a pat of butter; maple syrup, brown sugar, or sweetener of choice; a spoonful of peanut butter or nut butter of choice; sliced bananas; berries; dried fruit; nuts and/or seeds, etc.
Instructions
- The night before: Add the oats, water, cinnamon, vanilla, and salt to a pot with a tight-fitting lid, place over high heat, and give it a stir. As soon as there are bubbles lightly simmering lightly across the surface, put the lid on and remove the pot from the heat.
- Let the covered pot sit at room temperature until morning.
- In the morning, warm the oatmeal in the pot over medium low heat, adding drizzle or three of milk to loosen. Or portion the oats into bowls and warm individual servings in the microwave, adding milk to taste.
- Top the oatmeal as desired and enjoy.
- The oatmeal will keep in the refrigerator for 5-7 days.
- Recipe may be scaled up or down as desired.
Notes*Prefer to make oatmeal with milk instead of water? In this case, let the covered oats cool slightly, and then refrigerate the pot (or transfer to a microwaveable container) until ready to reheat. In this case, I like a 50-50 ratio of milk and water to prevent scorching on the stovetop. Milk will lend creaminess, especially when using one with a higher level of milk fat.
When scaling the recipe for more or fewer servings, maintain the same ratios.
For meal prep: Once cool, I portion the oats into individual bowls, cover, and then warm in the microwave as needed. The oatmeal will keep in the refrigerator for 5 days.
For added protein: I sometimes stir in a scoop of protein powder. In this case, an extra drizzle of milk is helpful.
Optional toasting step for a nuttier flavor: I occasionally do this when making bigger batches. For 1 cup of steel cut oats, melt 1 tablespoon of butter or coconut oil in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until they are fragrant and lightly golden, about 2 minutes. Used the toasted oats in the recipe as directed.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
- 1 cup (176g) steel cut oats (certified gluten-free, if needed)
- 3 cups (24oz) water*
- ¼ teaspoon each cinnamon, vanilla, and kosher salt (may skip if watching sodium intake)
- For serving: Milk of choice (or more water) to loosen when reheating; a pat of butter; maple syrup, brown sugar, or sweetener of choice; a spoonful of peanut butter or nut butter of choice; sliced bananas; berries; dried fruit; nuts and/or seeds, etc.
- The night before: Add the oats, water, cinnamon, vanilla, and salt to a pot with a tight-fitting lid, place over high heat, and give it a stir. As soon as there are bubbles lightly simmering lightly across the surface, put the lid on and remove the pot from the heat.
- Let the covered pot sit at room temperature until morning.
- In the morning, warm the oatmeal in the pot over medium low heat, adding drizzle or three of milk to loosen. Or portion the oats into bowls and warm individual servings in the microwave, adding milk to taste.
- Top the oatmeal as desired and enjoy.
- The oatmeal will keep in the refrigerator for 5-7 days.
- Recipe may be scaled up or down as desired.
*Prefer to make oatmeal with milk instead of water? In this case, let the covered oats cool slightly, and then refrigerate the pot (or transfer to a microwaveable container) until ready to reheat. In this case, I like a 50-50 ratio of milk and water to prevent scorching on the stovetop. Milk will lend creaminess, especially when using one with a higher level of milk fat.
When scaling the recipe for more or fewer servings, maintain the same ratios.
For meal prep: Once cool, I portion the oats into individual bowls, cover, and then warm in the microwave as needed. The oatmeal will keep in the refrigerator for 5 days.
For added protein: I sometimes stir in a scoop of protein powder. In this case, an extra drizzle of milk is helpful.
Optional toasting step for a nuttier flavor: I occasionally do this when making bigger batches. For 1 cup of steel cut oats, melt 1 tablespoon of butter or coconut oil in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until they are fragrant and lightly golden, about 2 minutes. Used the toasted oats in the recipe as directed.
A fun nutrition fact from our dietitian Emily:
Oatmeal is a great choice – for any meal or snack – because it has soluble fiber (great for regular bowel movements and cholesterol management), protein, and can be dressed up with tasty toppings to keep you fuller for longer.
But which type of oats are most nutritious? The less processed, the more health benefits. So, rolled oats or steel cut will pack more of a punch than instant. But, between rolled or steel cut, their differences are negligible, so choose the type that matches best with the recipe at hand, and/or the texture you prefer!
For those who are curious…
The reason we don’t list nutritional breakdowns next to each recipe is because the numbers can change significantly depending on brands people buy and how exact the measuring is. In saying that, if you email me separately, I can provide you with my best estimations on the nutrients you would like to know more about in this recipe. I’m happy to help!
I want to make this recipe but I’m confused about the directions you talk about cinnamon and vanilla, but you only say to add the salt to the oats and water to soak overnight. I love your recipes and make many of them.
Thank you very much for bringing this to my attention, Sue. Somehow I missed it in the instructions, but I made the correction. The vanilla and cinnamon are to be added along with the oats, water, and salt. That said, the recipe will work with just the oats and water. Those extras and the toppings simply build on the blank canvas of the oats.
this recipe is the easiest and best recipe I’ve made for steel cut oats. Thank you so much for the good recipes you share with us.
Thank you for your thoughtful comment, Ruth. I’m delighted this was a success!
When you include protein powder, when do you add it in? Thanks!
Hi Lisa, Some protein powders can be difficult to stir in, so I think it’s helpful to stir the powder into the oats and then add the water. Hope you enjoy!