Learn how to make steel cut oats on the stove top, in the slow cooker, in the Instant Pot, or overnight in this ultimate guide to cooking steel cut oats. Whatever method you choose will give you a bowl of creamy, delicious steel cut oatmeal!
I think it's safe to say that I'm a bit obsessed with oatmeal. It's my favorite breakfast on a cold winter morning, especially topped with all kinds of fun toppings like fruit, nut butter, seeds, and more. I also eat oatmeal most days in the summer, too. But bad oatmeal can be really bad, and can turn people off of oatmeal for a long time. So to give you the best shot at loving oatmeal just like me, I've put together a guide on how to cook the best chewy, nutty, delicious bowl of steel cut oats - no mushy, bland oatmeal here!
First A Quick Lesson On Steel Cut Oatmeal
All oatmeal starts out as an unprocessed, unbroken oat grain called a groat. The difference between different types of oatmeal (steel cut vs rolled oats vs quick cooking, etc) is how the whole groats are processed. Steel cut oats (also called Irish or Scottish oats) are formed by cutting the groats into several pieces that hold their shape well during cooking. They take longer to cook, and result in a chewier, more toothsome texture. Steel cut oats are different from rolled oats (also called old-fashioned oats), which are steamed and then flattened, or rolled, to make flat, flake-like pieces that cook much faster. Quick cooking and instant oats are further processed to reduce cooking time even more. While you might not think so, all forms of oats have roughly the same nutritional profile (of course, unless you get into flavored varieties).
Why Steel Cut Oats?
Steel cut oats are my favorite variety because of their chewy, full-bodied texture. I love the bite of steel cut oatmeal and that there is much less mush factor. Even though steel cut oats take longer to cook than other kinds of oatmeal, the taste and texture is worth it to me. Steel cut oats produce a truly satisfying bowl of oatmeal that's both ultra creamy and still textured. A steaming bowl of steel cut oatmeal is the perfect canvas for any combination of toppings for a delicious breakfast.
Another reason I love steel cut oats? They're so nutritious!
Health Benefits of Oats
- Oats are loaded with vitamins and minerals - iron, zinc, manganese, calcium, and B-vitamins to name a few.
- Oats contain tons of fiber - both soluble and insoluble - that can help lower cholesterol, stabilize blood sugar, and aid in preventing constipation. Furthermore, a type of soluble fiber called beta-glucan in oats has been shown to increase prolactin, a hormone that promotes the production of breastmilk, so it's great for nursing moms!
- Oats also contain antioxidants that could help protect against heart disease and colon cancer.
- Oats are naturally gluten-free, so they're safe for those with celiac. If you have severe gluten-intolerance, just be sure to look for certified gluten-free oats, since they can sometimes be processed on the same equipment as gluten-containing ingredients.
- Finally, oats are super filling due to their fiber and surprisingly high protein content (6 grams per cup of cooked oatmeal), making them a great choice for a lasting, satisfying breakfast.
What Is The Best Way To Cook Steel Cut Oats?
The best method for cooking steel cut oats is dependent on what you prefer. If you have a slow and leisurely morning ahead, go ahead and use the traditional stovetop method. If you prefer to make them ahead of time, use the overnight method or pop them in the slow cooker before bed. Into meal prep? Use your Instant Pot to make a batch on the weekend to eat on throughout the week.
One thing is for sure - if you’re intimidated by the thought of cooking steel cut oatmeal, don’t be! It’s really very easy and totally worth the effort. I’ve put together the ultimate guide on how to make steel cut oats for whichever way you prefer below.
Toasting Steel Cut Oats
An optional step before getting started with any of the methods below is toasting your oats. Toasting oats gives them a richer, nutty flavor, but it's not necessary if you don't have the time. To toast steel cut oats, just heat the dry oats in a pan or skillet over medium heat until lightly golden and fragrant. Then continue on with whichever method you choose.
How to Make Steel Cut Oats on The Stovetop
- Bring 3 cups of water or milk to a boil in a medium saucepan.
- Add 1 cup steel cut oats and stir.
- Cover, lower heat, and simmer 20-30 minutes (20 for chewier oatmeal, 30 for creamier oatmeal).
How to Make Steel Cut Oats Overnight
- Bring 3 cups of water to a boil in a medium saucepan.
- Add 1 cup of steel cut oats and stir. Remove from heat.
- Cover the pan and let it sit at room temperature overnight.
- In the morning, stir in 1 cup of your milk of choice and heat over medium-low heat until warmed through.
How to Make Steel Cut Oats in the Slow Cooker
(I use this All Clad slow cooker and love it!)
- Place 1 cup of steel cut oats and 4 cups of water or nondairy milk of choice in the slow cooker.
- Cover and cook on low for 7-8 hours or overnight.
- Stir and serve in the morning!
How to Make Steel Cut Oats in the Instant Pot
- Spray the inside of the Instant Pot or pressure cooker with oil. Wipe any excess from the rim.
- Add 1 cup of steel cut oats and 3 cups of water or nondairy milk of choice to the pot. Close and lock the lid, sealing the vent.
- Cook on high pressure for 4 minutes.
- Let the pressure release naturally (about 10 minutes) before opening and stirring.
Tips For Making The Best Steel Cut Oats
- If you prefer creamier oatmeal, use milk or nondairy milk of your choice instead of water, except for in the overnight method (for safety, dairy milk shouldn't be left at room temperature overnight). I recommend nondairy milk for the Instant Pot or slow cooker to prevent curdling.
- For a nutty, more flavorful taste, toast the oats before cooking (see above).
- You can add a pinch of salt before cooking if you'd like.
- Make sure you are using regular steel cut oats for these recipes, not the quick cooking kind. The quick cook kind don't take near as long.
- Use steel cut oatmeal as a blank canvas for all kinds of breakfast bowl creations! Top with fruit, nuts, spices, nut butter, seeds, or really anything your heart desires.
Storing and Reheating Leftovers
- Store leftover steel cut oatmeal in an airtight container in the refrigerator or freezer.
- To make individual freezer portions, pour cooked oatmeal into large silicone ice cube trays or silicone muffin liners. Freeze. Once frozen, pop out the portions and store them in a freezer bag.
- To reheat in the microwave, place in a microwave-safe container and heat 1-2 minutes, or until hot. Add milk of choice and stir.
- To reheat on the stove, add 2-4 tablespoon water or milk per serving and cook over medium-low heat, stirring, until warm.
If you made this recipe, please leave a star rating in the comments!
PrintHow to Make Steel Cut Oats 4 Ways
How to make steel cut oats on the stove, in the slow cooker, in the Instant Pot, or overnight to yield a delicious batch of creamy, nutty steel cut oatmeal. (gluten-free, nut-free)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: stovetop, instant pot, slow cooker
- Cuisine: American
Ingredients
For Stovetop Method:
- 1 cup steel cut oats
- 3 cups water or milk of choice
For Overnight Method:
- 1 cup steel cut oats
- 3 cups water
- 1 cup milk of choice
For Slow Cooker Method:
- 1 cup steel cut oats
- 4 cups water or milk of choice
For Instant Pot/Pressure Cooker Method:
- Oil spray
- 1 cup steel cut oats
- 3 cups water or milk of choice
Instructions
For Stovetop Method:
- Optional: toast oats. Heat uncooked steel cut oats in a skillet over medium-low heat until lightly golden and fragrant. Remove from heat.
- In a medium saucepan, bring water or milk to a gentle boil. Add oats and stir.
- Cover and simmer 20-30 minutes over low heat until oats reach desired doneness (20 minutes for chewy oats, 30 minutes for more creamy).
- Scoop into bowls and top as desired.
For Overnight Method:
- Optional: toast oats. Heat uncooked steel cut oats in a skillet over medium-low heat until lightly golden and fragrant. Remove from heat.
- In a medium saucepan, bring water to a boil. Add oats and stir.
- Cover and remove from heat. Let sit overnight.
- In the morning, add 1 cup milk and heat over medium-low heat until warmed through.
- Scoop into bowls and top as desired.
For Slow Cooker Method:
- Optional: toast oats. Heat uncooked steel cut oats in a skillet over medium-low heat until lightly golden and fragrant. Remove from heat.
- Add oats and water to bowl of a slow cooker. Stir.
- Cover and cook on low setting 7-8 hours, or overnight.
- Stir and scoop into bowls. Top as desired.
For Instant Pot/Pressure Cooker Method:
- Optional: toast oats. Heat uncooked steel cut oats in a skillet over medium-low heat until lightly golden and fragrant. Remove from heat.
- Generously spray inside of pressure cooker or instant pot with cooing spray. Wipe any excess from the rim.
- Add oats and water. Close and lock the lid and seal the vent.
- Cook on high setting for 4 minutes.
- Release pressure naturally, about 10 minutes. Once pressure has released, remove lid and stir.
- Scoop into bowls and top as desired.
Notes
- If you prefer creamier oatmeal, use milk or nondairy milk of your choice instead of water, except for in the overnight method (for safety, dairy milk shouldn't be left at room temperature overnight). I recommend nondairy milk for the Instant Pot or slow cooker to prevent curdling.
- For a nutty, more flavorful taste, toast the oats before cooking.
- Add a pinch of salt before cooking if you prefer.
- Make sure you are using regular steel cut oats for these recipes, not the quick cooking kind. The quick cook kind don't take near as long.
- Use steel cut oatmeal as a blank canvas for all kinds of breakfast bowl creations! Top with fruit, nuts, spices, nut butter, seeds, or really anything your heart desires.
- Store leftover steel cut oatmeal in an airtight container in the refrigerator or freezer.
- To make individual freezer portions, pour cooked oatmeal into large silicone ice cube trays or silicone muffin liners. Freeze. Once frozen, pop out the portions and store them in a freezer bag.
- To reheat in the microwave, place in a microwave-safe container and heat 1-2 minutes, or until hot. Add milk of choice and stir.
- To reheat on the stove, add 2-4 tablespoon water or milk per serving and cook over medium-low heat, stirring, until warm.
Keywords: how to make steel cut oats, steel cut oatmeal, steel cut oatmeal 4 ways
Herve says
Great recipes and excellent questions/comments by other readers!
★★★★★
dorothy says
Hello, thank you for the nice article on oatmeal/oats/steel cut oats.
I did notice one comment that is not exactly correct about oats. You said that oats are gluten free. They are not all gluten free - ideally they should be, but if the oats are not grown separately, they can be mixed with other grains that have gluten. The pollination gets in the way of being pure oat grain. I don't have the exact description, but not all oats are gluten free, depending on how and where they are grown. You will notice on some organic oat brands that they will actually have their oats tested to make sure they have no gluten in them. If oats do not say "gluten free", they possibly have gluten in them.
Just so you are aware.
Thanks again for all the help!
Terri Oswald says
I really loved that you explained all the cooking methods. with recipes. I was messing up the water ratios when I cooked any other than stove top. Here is one for you though, since my son was 10, his favorite oatmeal is.
Bowl of Oatmeal, add 1T brown sugar, about 1/4 teaspoon of dry ginger, 1/2 teaspoon Cinnamon, one pat butter. Mix well. He "invented" it at 10, calls it his gingerbread cookie oatmeal.
Any item can be adjusted for taste!
★★★★★
Kaleigh says
I love that!
Leo Vansickle says
I use a heavy sauce pan and 1/2 cups steel cut oats to 3 cups of water. Boil the water, add the oats and simmer this for 45-50 minutes stirring occasionally, the result is super creamy tapioca-like texture, probably due to the extra water.
★★★★★
Robin says
I received a zojirushi rice cooker for Christmas It has a setting for steel cut oats and it cooks it perfectly. I set the timer the night before and it is ready when I wake up. I tried cooking steel cut oats in crock pot but did not like the film that it left behind. I cook more steel cut oats than I do for rice.
Orin says
Hi!
You mention that "all forms of oats have roughly the same nutritional profile" but there is one significant advantage to steel cut: They have a significantly lower glycemic index, meaning they don't cause the blood sugar spike that leads to type 2 diabetes. I found a few different figures, but one college website puts it in one sentence: "The glycemic index for steel cut oats is 42 while rolled oats is 55 and instant is 83." Instant oats don't just lack taste appeal, they are bad for you.
Kaleigh says
That is true, the glycemic index is different for each type. I still wouldn't call instant oats bad for you though. One could do a lot worse in the breakfast category 🙂
Jeanne says
Just made the overnight recipe with water for the first time. I added a little milk this morning and cooked it for about 20 minutes on the stovetop. It was delicious! I have a lot left over so I put the extra in large silicone cubes as you directed. Just wondering if it’s ok to freeze since it now has milk in it?
Kaleigh says
Yes, you can absolutely freeze if you make it with milk!
Pica says
I have been looking to understand the differences between the steel cut oats vs other varieties and prep ideas for steel cut oats.Your article was the only one that covers it all and is now saved in my favourites!!
★★★★★
Terri says
I'm just beginning to use steel cut oats I would like to know for just one person what the ratio would be for the oats and liquids thank you
Kaleigh says
It's about 1/4 cup oats to 3/4 cup water for a single serving. I don't recommend the slow cooker or Instant pot for just one serving since it may burn.
Rich says
I have 2 ways I prepare oats. Both begin with toasting or not, though I actually dry toast them on a heatproof glass plate in the toaster oven when I do toast them.
I generally use 30-40 ml for a serving, because I add lots of other stuff each day, such as nuts, blueberries, pumpkin, etc.
1. I put about 60 ml water in a cereal bowl the night before, add the oats, and cover. Next morning, add other ingredients, and enjoy. They are chewy, but not hard, and I like the texture. Way nicer for me than soggy boxed cereal.
2. If I have neglected to prepare in advance, I toss them into the same amount of water in a cereal bowl, cover, and microwave for 20-30 s. I let them sit as I prepare the rest of my breakfast...perhaps 5 minutes or so...and then finish as above. They are soft and chewy, though not as soft as overnight soaking. Not crunchy.
I grew up with them cooked to porridge, and I prefer them not so well done. And I spend way less time preparing them. They are very easy to take on trips for this reason.
Kaleigh says
Thanks for sharing your tips, Rich!
MB Whitcomb says
Related to #1, do you not heat them in the morning to eat?
★★★★★
Kaleigh says
Yes, you'll reheat them in the morning, either on the stove or in the microwave.
Steve Cann says
I appreciate the lovely and clear sharing of information, thank you Kaleigh.
Someone mentioned to me that oats contain phytic acid which is said to
retard the body's ability to absorb some minerals like iron and zinc.
Do you feel this is something that one should take into account or not?
For example discard overnight soak water and rinse.
Kaleigh says
Hi Steve, Oats and many other plant foods (grains, legumes, nuts) do contain phytic acid, but it's not a big concern for those following a balanced diet. If you were to eat oats for every meal, for example, it might be of concern. However, sprouting and soaking can help reduce the phytic acid if you are worried about it!
Steve Cann says
Sounds good. Nah, by grace I'm rarely worried about anything these days having removed that from my subtle food diet!
Renee says
All I do is pour on boiling water and wait.
I take steel cut oats to work to have as lunch - because I skip breakfast but don't like skipping breakfast foods. I have a heat-keeping lunch pack, so I pour in a third of a cup of oats, a cup of boiling water, and then just seal the top and pack it in my bag. I make some kind of trail mix (dried coconut, banana, other nuts and fruit) to mix in before eating. It's usually perfectly cooked by the time I want to eat it.
Kaleigh says
Sounds lovely! What a great and convenient method!
Mimi F says
I have been cooking steel cut oats year round for about 8 years. About 1 year ago I read on a blog that I do not follow that they contain anti nutrients & should be soaked overnight then rinsed. I have been doing this ever since. After soaking & rinsing they cook in 5 minutes in saucepan. I find this method easiest but don’t know if yhe anti-nutrient thing is true or false.
Kaleigh says
You don't have to worry about 'antinutrients' in oats, or really in any other foods for that matter. However, soaking can make digestion a little easier for those with sensitive guts, and like you said, makes cooking much quicker!
P.G. Sundling says
With beans, you do have to boil them at least 5 minutes to avoid food poisoning. I learned that one the hard way. Soaking helps with beans, but hitting a high enough temperature is the key. Otherwise, I like slow-cooking beans and steel-cut oats.
★★★★★
Cindy Moyer says
I add chunks of apple, cinnamon, nuts, raisins, quinoa, flax, turmeric, peaches, pecans.... Mix it up. The possibilities are endless. I also added a knob of butter and a Chunk of brown sugar , or molasses, honey, or Maple syrup
Kaleigh says
There really are endless possibilities to make your oatmeal more tasty and nutritious!
Linda Dietz says
Oh...forgot another question. The directions on the package of steel cut oats I bought (Quaker, nongmo) says to use 1/4 cup oats for 1 1/2 cups of water. Your directions call for a different water/oat ratio...much less water and more oats. However, the package directions are for cooking them on top of the stove, so perhaps that's the difference.
Linda Dietz says
I just discovered your site when doing a search for the best way to cook steel cut oats. We just returned from a wonderful vacation on Jekyll Island, Georgia (celebrating our 50 th Wedding Anniversary). We splurged and stayed at a 4 Star hotel. I ordered the steel cut oatmeal one morning and they were cooked to perfection! I wanted to replicate the oatmeal at home. They came out ok, but not as good as the ones I had at 80 Ocean Club restaurant (but also not with an eleven dollar price tag!) Which of the 4 methods you mention do you most frequently use? I love my slow cooker and am tempted to try cooking a large quantity on the weekend to use all week long. I don't have an Instant Pot, but if that is the best way, I will get one. Thank you for this post!
Kaleigh says
Hi Linda! I use the Instant Pot method most frequently, but will also do the stovetop method. As far as the ratio, I usually use Bob's Red Mill steel cut oats, and their package directions have a 1:3 ratio of oats to liquid. It always comes out great. The 1/4 cup to 1 1/2 cups seems like too much liquid to me. I'd try 1/4 cup to 1 cup liquid first.
Stephen Rotter says
You should give making them in a rice cooker a shot. I have a 3 cup cooker and start it on brown rice setting when I take my dogs for a walk. Can only get the quick cooking locally but so much better than rolled oats. 1 cup oats to 2 cups water. Best I can do here.
Emma says
If I make 1 c. How much will it yield? How long is it good in the fridge? I eat mine w 1T slice almond and 1 tsp honey.
Kaleigh says
Hi Emma, 1 cup of oats yield about 4 cups cooked. It should last about 5 days in the refrigerator. Thanks for stopping by!
Clayton Anderson says
Worth mentioning that oats are best fresh. after a day or two they can develop a taste that I don't find as appetizing. I'm not talking about spoilage, but something to do with the starches changing in a way that affects flavor, I don't have the science, only experience. I don't make up a larger amounts that I might otherwise for this reason. If I have leftover steel cut or pinhead oats and don't want to eat them by themselves I'll add to a meat loaf, cook some apples in butter, or cook some bacon lardon and fry some mushrooms/green onion in the grease.
Maeve says
Wow! I love the idea of toasting the oats, I’ll definitely be adding that to my next pot of oatmeal! Thanks for the recipe 🙂
Kaleigh says
Hi Maeve, enjoy! 🙂