You wouldn’t know it from the plethora of steel-cut oatmeal recipes I have on the blog (one), but steel-cut oats are actually my favourite way to enjoy oatmeal.
The only problem is I’m usually too hungry to wait 30 minutes to eat breakfast. Hence, my obsession with quick breakfasts like Vegan overnight oats, Green Monsters, and rolled oatmeal.
Oats in review:
Instant Oats have been cooked, dried and rolled and are the most processed way to eat oats. Instant oats are very thin and need only hot liquid to soften. They are ready in about 60 seconds. While they are the most convenient (although some might argue that overnight oats are the most convenient!), they often have a lot of added salt, sugar, and other strange ingredients.
Quick-cooking oats are simply rolled oats that have been cut into smaller pieces. They cook in about 3-4 minutes.
Rolled oats are also known as Old-Fashioned Oats. They have been steamed, pressed with a roller, and dried. Cooking time is between 5-10 minutes. These are the oats that I use in my oatmeal recipes and in some baking recipes.
Steel-cut oats are also known as pinhead oats (pinhead…ha), coarse-cut oats, Irish oats, or Scotch oats. They are oat groats (the inner portion of the oat kernel) that have been cut into 2-3 pieces rather than being steamed and rolled. Steel-cut oats are coarse in texture and remain chewy even after cooking and re-heating. They generally take about 20-25 minutes to cook, although there is a quick-cook overnight method too.
Because steel-cut oats retain their chewy texture after cooking (while rolled oats tend to get mushy), they are the perfect breakfast cereal to make ahead of time and quickly reheat in the morning.
Many of you said you like to make a big batch of steel-cut oats and then enjoy it all week long for quick and easy breakfasts. Once I wrapped my head around actually making the oatmeal at night (I tend to forget!), it occurred to me how much time it can save in the morning. And steel-cut oats reheat very, very well. I actually think that my make-ahead batch tasted better the next morning after the flavours developed a bit more.
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Make-Ahead Steel Cut Oatmeal
With a little forethought at night or on the weekend, you can make steel-cut oats for 4 breakfasts (or more if you need!). I made this batch with mashed banana for a natural sweetener (it also does a great job of adding volume), but you can add any sweetener/fruit you prefer if you aren’t into bananas.
Yield: 4 servings or 3.5-4 cups
Ingredients:
- 2 cups water
- 2 cups almond milk (or other non-dairy milk)
- 1 cup uncooked steel-cut oats
- 2 large bananas, mashed (1 cup mashed)
- 2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp ground flax + 1 tbsp chia seeds (or seeds of choice)
- 2-3 tsp vanilla extract
1. In a medium-sized pot, bring the water and almond milk to a boil. Add in steel-cut oats and a pinch of salt and reduce heat to low.
2. Stir in the mashed banana (mashing it helps disperse the sweetness throughout), ground flax, and chia seeds. Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so.
3. When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract. Serve immediately or allow to cool before transferring into air tight containers in the fridge. In the morning, add a splash of milk and reheat in the micro or on the stove-top.
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I was feeling inspired after my post on my 5 favourite oatmeal recipes, so I put on my creative oatmeal thinking cap and went to town!
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Berry Almond Bliss Steel-Cut Oatmeal
Cherries, blueberries, and blackberries combine with a lovely cinnamon spiced almond butter sauce. I like to keep a bag of mixed frozen berries on hand for oatmeal and Green Monsters throughout the Fall and Winter. This bag of frozen berries I picked up is by President’s Choice. Place the berries on top if you don’t want them to bleed and turn your oatmeal purple.
Yield: 1 serving
Ingredients:
- 1 serving make-ahead steel-cut oats (see above), approx. 3/4-1 cup cooked
- 1/2 cup mixed berries (I thawed frozen cherries, blueberries, and blackberries from President’s Choice)
- 1 tbsp chopped almonds, toasted if preferred
- Cinnamon Almond Butter Sauce (whisk together: 1 tbsp almond butter, 1 tbsp almond milk, 1 tsp maple syrup, & 1/4 tsp cinnamon)
- Sprinkle of Sucanat, brown sugar, or maple syrup, to taste
1. Reheat steel-cut oats with a splash of milk either in the micro or the stove-top.
2. Add mixed berries and chopped almonds on top.
3. In a small bowl or mug, whisk together the almond butter sauce. Drizzle over top and sprinkle with sweetener.
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Cinnamon Peanut Butter Swirl Steel-Cut Oatmeal
Inspired by one of my favourite pancake recipes- cinnamon peanut butter swirl pancakes! The applesauce mixed with the peanut butter gives you much more volume and it adds a bit of sweetness too. Plus, who doesn’t want to eat something swirly? I rest my case.
Yield: 1 serving
Ingredients:
- 1 serving make-ahead steel-cut oats (see above), approx. 3/4-1 cup cooked
- 1 tbsp roasted peanuts
- Cinnamon Peanut Butter Swirl (whisk together: 1 tbsp peanut butter, 2 tbsp applesauce, & 1/4 tsp cinnamon)
- garnish with cinnamon
1. Reheat steel-cut oats with a splash of milk either in the micro or the stove-top.
2. Stir in roasted peanuts.
3. In a small bowl or mug, whisk together the cinnamon PB swirl sauce. For swirl: Add mixture into a baggie and cut the very end of the corner out. Now, “pipe” the sauce around in a swirl. Garnish with cinnamon.
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Chocolate Chip Cookie Dough Glazed Steel-Cut Oatmeal
Cashew butter, almond milk, and maple syrup combine to make a delicious & decadent cookie dough flavoured glaze to pour on top of your oatmeal. This bowl is inspired by my cookie dough glazed doughnuts.
Yield: 1 serving
Ingredients:
- 1 serving make-ahead steel-cut oats (see above), approx. 3/4-1 cup cooked
- 1-2 tbsp cacao nibs (or sub nuts)
- 1 tbsp dark chocolate chips
- Cookie dough glaze (whisk together: 1 tbsp cashew butter, 2 tbsp almond milk, 1 tsp maple syrup)
1. Reheat steel-cut oats with a splash of milk either in the micro or the stove-top. Stir in 1 tsp cacao nibs if desired.
2. In a small bowl or mug, whisk together the cookie dough glaze. Stir in 1/2 tsp chopped chocolate chips into the glaze if desired.
3. Spoon glaze on top of oats. Garnish with chopped chocolate chips and cacao nibs (or nuts).
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Fall Spice Steel-Cut Oatmeal
All the flavours of Fall in one bowl of oatmeal. This was the first time I’ve ever had a fresh prune and I absolutely loved them!
Yield: 1 serving
Ingredients:
- 1 serving make-ahead steel-cut oats (see above), approx. 3/4-1 cup cooked
- spices: 1/4 tsp cinnamon, 1/4 tsp ginger, pinch nutmeg
- 2 fresh prune pums (or dried), pitted and chopped
- 2 tbsp currants
- 1/2 tbsp walnuts
- 1 tsp pure maple syrup & cinnamon, or other sweetener to garnish
1. Reheat steel-cut oats with a splash of milk either in the micro or the stove-top. Stir in spices and 1 tbsp currants.
2. Add chopped prunes, nuts, and remaining currants on top.
3. Drizzle on sweetener to taste and sprinkle with cinnamon.
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You are all cordially invited for a steel-cut oatmeal party.
Just don’t be alarmed when you see the bomb that went off in my kitchen…
I’ve been wanting to test out making steel cut oats but wasn’t sure what make ahead method to try. I’d heard of people making huge batches in their slow cooker, but I’m afraid they’d go to waste. This seems like the perfect work week quantity. Thanks for sharing!
It’s a shame that steel cut oats are not a supermarket staple in the UK, I’d love to make some the night before to take into work for breakfast. I gave up trying to cook rolled oats in the microwave at work as it kept exploding, which didn’t make me very popular for a while!
I’ve ALWAYS wondered why you usually use rolled oats instead of steel cut. I definitely prefer steel cut. The least processed version of food I can find, the better!
These recipes look amazing! Now I just need it to cool off in SoCal so I can enjoy them. :-)
I haven’t had steel cut in over a year. I need to get back on the steel horse.
Angela, your posts just keep getting better and better! I love them!! These are beautiful. Way to go !!
Thanks Kim! :)
thank you !!!
I ♥ so much oatmeal(s) – I almost always eat mine the same way so thank you very much for those recipes Angela.
Oh my. That fall spice one looks really good! Unfortunately my doc has forbade me from eating carbs in the morning. Normally I’m not a big oatmeal fan, but the fact that I’m not “allowed” to eat it in the morning paired with how AWESOME that looks, I’m now drooling for an oatmeal breakfast. ;)
I want to come to your house for breakfast! lol. The cinnamon peanut butter swirl oats sound especially good!
I LOVE this post! I have one recipe for steel cut oats in the crock pot and now I can add some more to my recipe list!! Thank you Angela!! :-)
Their long cooking time has always turned me off of steel-cut oats too. But after hearing about how good they are on so many blogs, I really want to try them. Thanks for the make ahead recipe! :D
WOW those chocolate chip cookie dough oats look amazing. I’m pretty sure my trainer wouldn’t be happy with me if I had those though hahaha!
Thank you for solving my dilemma of how to eat oats for breakfast at work without resorting to instant oats. Now that the chilly weather is returning I’ve been wanting to replace my green monsters with oats but don’t have much time to cook them in the am. You’re such a savior!
I hope it works out for you! I love making them at night…a big batch too.
I wish I was so hungry in the morning. I know the importance of eating breakfast, but sometimes it has to be in a smoothie (at least until 10:00 and then I more than compensate with muffins, scones, whatever). I do love oatmeal though. These recipes look yummy.
I am so thankful for all your posts.. You are always so informative and your recipes are delicious!
Thank you Amy :)
How funny – I bought my regular oats yesterday after picking up a tin of the steel cut variety and wondering whether they were any good. I’ll have to pick up some now that I’ve read your post and have some fantastic sounding recipes to try! Thanks!!
I’m glad you are going to try them! I’ve had the same canister in my cupboard for literally 2 years now! If I only knew I could make them ahead of time… ;)
I love oats, but although 1/2 a cup uncooked rolled oats (then cooked as norm) fills me up really well, I’m starving by 10am. Most cereals give me this problem. Do steel-cut oats have better staying power?
I do find they keep me full longer than rolled oats (I meant to put that in my post but forgot!)
THANK you for this inspiring post! I’m going to the kitchen to make these oats right now!!
Mmm, Angela; I love your cookie dough glaze idea – simple and surely satisfying. I do oat bran, pumpkin and dark chocolate just about every morning now, and I think it’s time for a cookie dough switch up. Thanks, and happy Fall!
My favorite is an apple pie steel cut oats recipe that I made up. I cook a week’s worth of steel cut oats in half water & half almond breeze with vanilla (a pod if I have) and a cinnamon stick. Once it is cooled I add shredded apple and some ground cinnamon and sometimes some sucanat. My coworkers are always envious when I reheat at the office!
Oh wow I bet that smells good. I need to replenish my vanilla bean stash! It makes such a difference.
Yum,,,fave meal of the day! I’ve been eating steel cut and Quinoa mix for years(make ahead too). This year I started eating more seasonal so more of your softserves and overnighters since spring,,,there’s a bite in the air AND I’m going to try each and everyone of your new recipes AND can’t wait,,,,thank you!