Oats, Steel-Cut

To make healthy, low-calorie, high-fiber steel cut oatmeal every time, you need to know the secret to cooking steel cut oats on the stovetop.

Perhaps I'm just a traditionalist at heart, but if I could only ever eat one breakfast again, it would be steel cut oatmeal. Steel Cut Oats can be cooked in a variety of ways, and today I'll show you my favorite method for guaranteed creamy, delicious results. You can tailor them to your liking, they never get mushy, and you can have a healthy breakfast ready to go for the entire week when you make them on the weekend. This foolproof steel cut oats recipe is worth another try if you think oatmeal is boring, unappealing, or (as one reader put it) you "just can't get into it."

How to cook steel cut oats. The secret to making perfect steel cut oatmeal on the stovetop that turns out perfectly every time! Healthy and low calorie, this is the only oatmeal recipe you need. Simple, vegan, and high in fiber, steel cut oats keep you full all morning long.

When I was a kid, my family kept a box of instant fruit-flavored oatmeal in the back of the pantry. They were sugary (which I didn't mind) and microwaved into a slop whose color changed depending on what kind of fruit they were trying to imitate. Strawberries were a drab, sad pink; blueberries were a muted gray; and peaches were a shade we never quite named.

Over time, however, I matured and gained insight. To avoid added sugar, I purchased oatmeal in sugar-free packets. They had a revolting flavor. It's no surprise that oatmeal had such a bad reputation.

Finally, I found myself in a charming cafe, where I noticed "steel cut oats" prominently displayed on the menu. I decided to give this steel cut oatmeal a try because I was in a generous (and curious) mood.

SOUL MATES Steel cut oats were thick and creamy, pleasingly chewy and nutty, and left me feeling satisfied in a deep, wholesome way that I had previously thought was reserved only for those who practice yoga.

Steel cut oats make a delicious, healthy breakfast.

My previous diet consisted of instant oatmeal, so switching to steel cut oats was like switching to a completely different food.

Can I Use Steel Cut Oats Instead of Regular Oatmeal?

All grains are of the same general type, so Oatmeal made from the various varieties of oats has varying results because of the differences in processing.

  • The finest oatmeal is made with steel cut oats. Oats are left unprocessed and then broken up using a steel mill. Among the various types of oats, steel cut oats retain their chewiest texture after cooking. They require the longest cooking time (though, as you'll see, the wait is well worth it). This recipe for Instant Pot Steel Cut Oats is ideal for those times when you need a hearty breakfast in a hurry.  
  • A bowl of rolled oats makes a respectable, if unremarkable, breakfast. Oats are steamed and then flattened with a press. Rolls of oats are a solid choice for a quick breakfast when you're in a crunch for time. Moreover, I prefer using them in baked goods (steel cut oats retain too much of their crunchiness).
  • Stop eating bowls of instant oatmeal. These are broken pieces of rolled oats. When heated, they become completely textureless (mushy). Healthy No Bake CookiesIf you're looking for a healthy and delicious breakfast option, you shouldn't use instant oats, but they do work well in recipes where the oatmeal doesn't need to keep its full texture, like these Healthy No Bake Cookies.

overnight steel cut oats recipeOne of my favorite make-ahead breakfasts during the warmer months is this recipe for overnight steel cut oats, which can be served cold the next morning. slow cooker steel cut oatsThese slow-cooker steel-cut oats are a great alternative if you need to feed a large group.

But for a warm and comforting everyday breakfast, nothing beats a bowl of traditional steel cut oatmeal cooked on the stove.

Easy Steel Cut Oatmeal. Top with berries, nuts, or nut butter to make your perfect bowl!

Instructions for Preparing Steel-Cut Oats

CHOOSE YOUR LIQUID IN THE FIRST STEP

  • When making steel cut oats, 1 cup of oats will require between 3 1/2 and 4 cups of liquid, the exact amount needed depending on the desired consistency (less liquid will yield thicker oats).
  • To make my steel-cut oats extra creamy, I like to use a combination of water and milk. Basically any kind of milk will do. Most of the time, I use almond milk (which is great if you're looking for vegan steel cut oats). There's no denying that whole milk is delicious if you're in the mood to indulge (or if you're Ina Garten or the Pioneer Woman).

Two, put the liquid, oats, and salt into a sauce pan.

  • Take note of the salt emphasis above For every cup of steel-cut oats, add a generous pinch.
  • Kosher salt, which is pure in flavor, is the only kind I use. The larger size of the grains will also help you avoid adding too much salt.
  • Oats will not take on the salty flavor of salt. Instead, it reawakens their flavor and guarantees the oats aren't boring.

THIRD STEP: Heat to a Boil and then Lower to a Simmer

  • Start by allowing the oats to simmer for around 20 minutes. They don't require constant supervision. All you have to do is give the oats a quick stir every once in a while to prevent them from sticking to the bottom and to remind yourself how good they are going to taste once they've been cooked in steel.

Classic stove top steel cut oatmeal is a healthy breakfast that is endlessly customizable.

CHOOSE YOUR TEXTURE (STEP FOUR)

  • After 20 minutes, the oats should be simmered for an additional 5 to 10 minutes to achieve the desired texture.
  • You, the oatmeal cook, get to decide what "ideal" means. If you prefer a chewier consistency in your oats, The sooner you pull the plug, the better. You prefer things that are gentler, richer, and creamier. Give them the full half hour. My ideal cooking time for steel cut oatmeal is 30 minutes.
  • Don't worry if your oats seem too thin because they will thicken as they cool.

PROCESS STEP 5: Put the Icing on the Cake

  • Now comes the enjoyable part Oats provide a nutritious base that can be customized with a wide variety of flavorful add-ins. Some of my favorite snacks are fresh fruit, nuts, peanut butter, almond butter, and chia seeds.

This steel cut oats recipe will change your breakfast forever! An easy step by step recipe with lots of ideas for topping.

Keeping Steel Cut Oats Fresh and Delicious

During the week, I rarely have enough time to make steel cut oatmeal from scratch, so on the weekends, I make a big batch and keep it in the fridge so I can have a healthy breakfast every day.

  • Put the oatmeal in separate containers if you're super neat and want to be able to grab a single serving whenever you like. One more option is to store everything in a single, large container and heat up individual servings the next morning. Keep your steel cut oatmeal in the fridge for up to a week.
  • Put the cooked oats into freezer-safe containers in the quantities you'll need. Chill for as long as three months Leave in the fridge overnight to defrost.

Steel Cut Oats: Reheating Instructions

  • Steel cut oatmeal can be prepared in a microwave or a saucepan. Pour in some liquid, milk or water. Reheat on low in the microwave or on low heat in a saucepan, stirring occasionally and adding water if necessary to prevent drying out.
  • The portion size of reheated oatmeal is four times the original amount. Don't take my word for it, but after the oats have soaked up all the extra milk or water, I usually have a much larger serving than I thought I would.

Questions Thoughts Oatmeal Addicts Reveal Their True Feelings ) DON'T BE SHY; TELL ME

What do you think of steel cut oats, and what are your favorite toppings to put on them?

  • 2 1/2 cups water in addition to any necessary further
  • 1 cup milk to taste; personally, I prefer unsweetened almond milk.
  • 1 cup  steel cut oats
  • 1/4 teaspoon fine sea salt please don't leave this out
  • Customizable condiments and additives suggestions can be found in the blog post above.
  • Combine the 2 1/2 cups of water and milk in a large or medium pot. Put over high heat until it boils.
  • Add the oats and salt to the boiling liquid and stir to combine. Bring everything back to a boil, then turn the heat down to low and let the oats simmer. Stay near the stove, because oats have a tendency to boil over if you leave them alone for too long. Immediately remove the pan from the heat if the oats begin to foam, allowing the foam to subside before returning the pan to the stovetop to complete cooking.
  • For 20 minutes, over low heat, with occasional stirring and scraping of the pan bottom to prevent sticking, simmer the oats. Decide now whether you want your oatmeal to be chewy or creamy. Oatmeal can be made softer and creamier by cooking it for 5 to 10 minutes longer and stirring it every minute or so. If the oatmeal gets too thick, just add a bit more milk or water until it's the right consistency for you.
  • The oatmeal will thicken more if you remove it from the heat and let it sit for a few minutes. Have it hot with your preferred condiments.
  • It's a meal-prepper's dream to have leftover steel cut oatmeal. If you have any leftovers, you can keep them in the fridge for up to 5 days, either in one big batch or in individual servings. Thickening occurs in chilled oatmeal. Warm it up again on low heat in the microwave or on the stove, adding a little water if necessary to get the consistency back to where you like it.
  • When stored properly, steel-cut oats can be kept in the freezer for months. Keep frozen for up to three months in an airtight container. Leave in the fridge overnight to defrost.
Serving: 1 Approximately 1/4 cup Calories: 158 kcal Carbohydrates: 27 g Protein: 5 g Fat: 3 g Those with a high percentage of saturated fat in their diets 1 g Fiber: 4 g Sugar: 1 g

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Healthy Breakfast Egg Muffins. Easy, low carb, and freezer friendly, these healthy egg muffin cups are the perfect makeahead breakfast. Like mini quiches without the crusts! Add spinach, ham, or any favorite veggie. Delicious with or without cheese, so these can be Paleo, Whole 30, and dairy free too!

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"Hello, my name is Erin Clarke, and I am completely committed to creating healthy food that is inexpensive, simple to prepare, and most importantly, DELICIOUS." Here at wellplated, I do double duty as a recipe creator and writer. online resource and author of The Well Plated Cookbook I am on a mission to help you save time and dishes while satisfying your cravings for sweets and vegetables. WELCOME

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