Steel Cut Oats | How to Cook the Perfect Bowl

Maybe I have an old-fashioned taste for breakfast, but if I could only have one morning meal for the rest of my life, it would be a bowl of steel-cut oatmeal. Introducing steel cut oats Creamy and perfect every time.

They’re endlessly customizable, never mushy, and can be made all week long for a healthy breakfast.

If oatmeal seems bland, unappealing, or (as one reader expressed) “totally unputable,” this foolproof steel-cut oat recipe is worth another try.

My oatmeal journey is proof of that.

• Growing up, we always packed boxes of fruity flavored oatmeal packets under the bottom shelf of our pantry. They were sweet (the part I didn’t care for), turned into a sort of slop in the microwave, and changed shades depending on the fruit flavor they were supposed to mimic.
• Then I got older and wiser. I bought an oatmeal pack without sugar. They tasted awful. No wonder people thought oatmeal was terrible!
• T.Hen, I’m finally in a cute cafe, and I see something called “Steel Cut Oats” on the top of the menu. With some leniency (but mostly curiosity), I decided to give this steel-cut oatmeal business a chance.

Soulmate.

Instead of the bland, textureless mud that was my previous bowl of oatmeal, The steel cut oats were rich and creamy with a pleasant crunch and nutty flavor that satisfied me in a deeply healthy way. I thought it was reserved only for those who practice yoga.

The difference between steel cut oats and the instant oatmeal you’ve been eating is like eating different foods.

Are steel cut oats the same as rolled oats or instant oatmeal?

In the sense that they all come from the same grain, yes. However, how they are handled is different.

• Steel cut oats: Best bowl of oatmeal. Oats are left whole and finely cut in a steel mill. Steel-cut oats are the least processed and retain the best texture when cooked.It also takes the longest to cook (as you’ll see later, it’s worth the wait).
• Rolled barley: A nice bowl of oatmeal, but not otherworldly. Oats are steamed and pressed flat. If you’re in a hurry and need breakfast in minutes, rolled oats are a reliable choice. not available).
• Instant Oats: Say no to bowls of instant oatmeal. These are rolled oats cut into small pieces. By the time you heat them up, they’ll lose all texture (and thus become mushy). . healthy no bake cookiesbut not suitable for good breakfast.

How to make steel cut oats (stove method)

For a cozy daily breakfast, a steaming and creamy bowl of classic stovetop steel-cut oatmeal is my eternal love.

Easy, healthy, and perfect with all your favorite toppings.

Step 1: Choose your liquid.

• You need 3 1/2 to 4 cups of liquid for every 1 cup of steel cut oatsdepending on how thick you want it (less liquid = thicker steel cut oatmeal).
• I like to mix water and milk to make my steel cut oats even creamier. The ratio is flexible. I usually use 2 1/2 cups water and 1 cup milk.
• You can use any milk you like. Dairy or non-dairy milks like coconut milk or almond milk work best (best if you want vegan steel cut oats). If you’re into luxury (or if you’re an Ina Garten or Pioneer Woman), whole milk is definitely delicious.

Step 2: Place liquid, oats and salt into saucepan.

• Note the emphasis on salt above. Add appropriate amount to each cup of steel cut oats.
• I always recommend kosher salt for its clean taste. Also, since the grains are large, it is easier to avoid taking too much salt.
• Salt doesn’t make the oats taste salty. Rather, it helps awaken the flavor of the oats and keep them from being downright bland.
• Use a medium or medium large pot. Oats need space to expand.

Step 3: Bring to a boil and reduce heat.

• Cook the oats over medium-low heat for about 20 minutes. No need to babysit. Stir the oatmeal occasionally to keep it from sticking to the bottom, and remember how delicious this bowl of steel-cut oatmeal tastes.

Step 4: Select Texture.

• After the oats have been cooked for 20 minutes, they should be cooked for about 5-10 more minutes until they reach their ideal texture.
• You of oatmeal chef decides “ideal”! Love oats with a chewy texture? Please stop cooking as soon as possible. Softer, thicker, creamier is your style? Let them go for a full half hour. A total of 30 minutes is my personal Steel Cut Oatmeal sweet spot.
• Oats will harden as they cool, so don’t panic if they are too thin.

Step 5: Top ’em off!

• This is the fun part. Oats are a healthy blank canvas for your favorite toppings and mix-ins.

How to store steel cut oats

Steel cut oatmeal takes longer to make than a typical weekday morning, so I like to make it in bulk on weekends and store it for a week for a healthy breakfast.

• refrigerateIf you’re super organized or want to easily get a single serving, divide your oatmeal into individual containers. You can also scoop the amount into a bowl. Steel-cut oatmeal can be refrigerated for up to a week.
• To freezeDivide the desired amount of cooked oats into a container of your choice. Freezes for up to 3 months. Thaw overnight in the refrigerator.

How to Reheat Steel Cut Oats

• Place the steel-cut oatmeal in a microwave-safe bowl or pan. Add some milk or water. Gently reheat in the microwave or stovetop, stirring all together a few times, adding more liquid as needed to keep it from drying out.
• A note about portions: Oatmeal quadruples when reheated. OK, don’t quote me on that exact calculation. But by the time the oats soak up the excess liquid, I found it was a lot more serving than when I first scooped it into the bowl.

question? idea? Confessions of love (or hate!) to oatmeal? Let us know!

Let us know what you think of Steel Cut Oats and your favorite toppings.