Creamy steel cut oats

5 from 6 votes

The best way to cook steel cut oats. Creamy, chewy and perfect with any topping of your choice. Freeze leftovers for a breakfast-to-go!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: easy, stove-top

Servings:

Calories: 144kcal

Author: Veronique Eichler

Equipment

Ingredients

1 cup steel cut oats
2 cups 2% low fat milk
2 cups water
1 pinch salt
1 tsp vanilla extract

Instructions

Place water and milk in a stock pot or large saucepan. Bring to a boil over medium high heat, stirring occasionally.
Meanwhile, heat a large skillet over medium high heat. Add 1 teaspoon olive oil and 1 cup steel cut oats. Cook, stirring occasionally until the oats are golden and start smelling nutty. You may hear some popping sounds, that's a signal it's ready. Remove from the heat.
As soon as you see bubbles forming around the edges of the pot and just a few in the middle, add the toasted oats to the boiling liquid. Add a pinch of salt and a teaspoon of vanilla (optional)
Cover, bring back to a boil, stir and lower the heat to a simmer.
Cook 30 minutes, stirring periodically. The mixture should be thick and creamy.
Remove from the heat and let it rest for 5 minutes to finish thickening up.
Serve with any toppings of your choice. Refrigerate or freeze any unused portion.

Notes

You can adjust the texture to your liking. The recipe results in a medium-soft oatmeal that still has a slight bite to it.

If you like it more chewy, reduce cooking it.

If you want it less creamy, reduce the amount of milk and substitute an equal amount of water.

If you will be eating mostly savory toppings, omit the vanilla extract.

Some topping ideas: fresh, frozen or dried fruit, nuts, seeds, nut and seed butters, coconut flakes, dark chocolate chips, eggs, roasted vegetables...

Nutrition