On cold days I want warm + filling breakfast options. So I created this steel cut oats recipe to have on hand during the cooler days ahead. You can make a large batch and refrigerate for a weeks’ worth of breakfasts. I’m going to teach you how to make steel cut oats, then how to jazz it up a few different ways.
Breakfast should be both filling and energizing to get you ready for the day. And while I love a good green smoothie to kickstart my morning… a cold smoothie just doesn’t cut it during the cooler months. Steel cut oats are going to give me protein, healthy fats and filling carbs to keep the mid-morning tummy rumble at bay.
How to Make Steel Cut Oats
No baking required for this recipe, just use a medium to large sauce pan and a stove top:
- In a saucepan, bring water to a simmer over medium heat.
- Add oats to water then reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in salt, dates, cinnamon and protein powder. Continue to simmer the mixture, stirring occasionally and reducing the heat as necessary to prevent scorching the bottom, until all the liquid is absorbed. This takes about 10 minutes.
- Remove from heat and stir to mix in the watery top layer. Let the oatmeal rest for 5 minutes before serving so it can thicken further + cool down a bit.
- Portion the oatmeal into bowls and add pecans + maple syrup to portions has desired. Let the extra oatmeal cool completely before covering and refrigerating for future breakfasts.
The simmer times may vary depending on the thickness of the pan you use + what kind of stove top you have. My recipe adds the dried fruit in while cooking, yet feel free to add it in when serving. Use your sweetener of choice.
Steel cut oats are fairly bland on their own and perfect for topping in a variety of ways. Here are a few ways I like to serve this simple breakfast:
Diced bananas + almond butter + maple syrup
Peanut butter + chocolate chips
Dried blueberries + maple syrup + sliced almonds
Diced apples + dried cranberries + almond butter
What do you like adding to your oatmeal? Leave a comment and share!
If you plan to use this recipe throughout the week, portion out the cooked oatmeal into single-serving containers. You can even prep your toppings ahead of time, especially if they are dried fruits and nuts. Store in the fridge until ready to enjoy. I use glass containers like these to store my oats.
When re-heating this recipe, I use a toaster oven and add a little bit of almond milk to bring the oats back to life.
Steel Cut Oats FAQs
I use 1 cup of steel cut oats to 4 cups water.
You can soak steel cut oats up to a night before cooking, which will cut down on the cook time by 10-15 minutes. Yet this isn’t a necessary step.
Steel cut oats have slightly more protein, slightly more fat, and slightly less sugar than other types of oats. Many kinds of oats are nutritious choices, so pick your favorite kind and go wild!
Plant-Powered Breakfast Ideas
While green smoothies are my go-to breakfast, I do enjoy changing things up every once in a while. These recipes can be made ahead of time and grabbed throughout the week.
- 1 cup steel cut oats
- 4 cups water
- 1/4 tsp sea salt
- 4 medjool dates – pitted and chopped small
- 1 serving Protein Smoothie Boost – optional
- 1 tablespoon ground cinnamon
- 1 tablespoon maple syrup – optional
- 1/2 cup pecans – chopped, optional
Simmer water in a saucepan over medium heat.
Add oats to simmering water. Reduce heat to medium-low, adjusting as necessary to keep a gentle simmer. Cook for 20 minutes, stirring occasionally, until the mixture is very thick.
Stir in salt, dates, cinnamon, and protein powder. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent bottom scorching until almost all the liquid is absorbed, about 10 minutes.
Remove from heat and stir once more to thoroughly mix. Let oatmeal rest for 5 minutes before serving.
Portion oatmeal into bowls, add pecans + maple syrup to each if serving immediately. If saving for later, portion into air tight containers and allow to cool completely before refrigerating. Add pecans + maple syrup right before serving.
- Swap maple syrup for your fav sweetener
- Dates can be swapped with raisins or dried fruit
- Use the nuts of your choice; chopped walnuts also work great
Calories: 334kcal | Carbohydrates: 64g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 210mg | Potassium: 314mg | Fiber: 12g | Sugar: 21g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg