5 Ways to Cook Steel-Cut Oats—Including the Make-Ahead Method We Love

Oatmeal is one of the simplest, most humble breakfast options, and steel-cut oats are the heartiest and healthiest of the different types of oats. If you want to know how to cook steel-cut oats, we're here for you with tips from a culinary expert. Some people hesitate to prepare them because they think they are more complicated than other oats. They do take longer to cook than rolled or instant varieties, but they are well worth the extra time and often require little to no added effort. 

In addition to having a slightly more nutty overall flavor, steel-cut oats have a slightly chewier texture. They are also a nutritional powerhouse, boasting a delicious balance of carbohydrates, protein, fiber, and fat that is sure to keep you satisfied and ready to power through whatever the day ahead presents. Find out the five best methods for cooking steel-cut oats —including a hands-off, make-ahead technique—then try the one that best fits into your busy schedule so you can enjoy a bowl of these creamy oats every morning.

Steel-Cut Oats Explained

Steel-cut oats are whole-grain oat kernels that have their outer husk removed and are sliced into two or three pieces using a steel blade, explains Sarena Shasteen, culinary content specialist at Bob’s Red Mill, a leading producer of oats, flours, whole grains, and other natural pantry staples. “Because they are cut rather than rolled or flattened, they retain much of the oat kernel’s original structure,” she says. This gives them a coarser texture and means they require a longer cooking and/or soaking time to soften before eating. 

Texture

As mentioned, steel-cut oats have a chewier and heartier texture than rolled and instant oats. “Their distinct shape and minimal processing allow them to maintain more of a bite rather than becoming soft or mushy,” she says. She adds that rolled oats cook into a softer, creamier consistency, while instant oats are the most processed and tend to lose structure quickly during cooking. 

Flavor

The flavor of steel-cut oats, like other oats, is mildly nutty and pairs well with both sweet and savory ingredients, depending on your tastes. 

Fiber

There is also one key nutritional difference between steel-cut oats and other oats, according to Shasteen. All oats have a very similar nutritional makeup, but steel-cut oats contain about double the fiber per serving, which helps promote fullness and supports digestion. Steel-cut oats also take longer to digest and have a lower glycemic impact, meaning they do not cause rapid spikes in blood sugar. “This slower digestion, combined with their fiber and density, makes them especially satisfying and beneficial for steady energy and appetite control.”

How to Cook Steel-Cut Oats 5 Ways

Cooking steel-cut oats is pretty straightforward—all methods use a similar ratio of oats to liquid, but most timing varies slightly.

Stovetop

A classic stovetop cook method provides the best overall texture. 

Ratio: 1 cup steel-cut oats + 4 cups liquid (water, milk, or a combination)

Method:

1. In a medium saucepan, combine the oats and liquid, then bring to a boil. 
2. Reduce the heat to low and simmer, stirring occasionally, until softened but still slightly chewy, about 30 minutes.

Overnight Soak + Stovetop

Doing an overnight soak before stovetop cooking speeds up cooking without sacrificing texture. 

Ratio: 1 cup steel-cut oats + 3 cups liquid (water, milk, or a combination)

Method:

1. Combine the oats and 1 cup liquid in an airtight container and refrigerate overnight. 
2. Transfer oats to a medium saucepan with the remaining 2 cups liquid, then bring to a boil. 
3. Reduce the heat to low and simmer, stirring occasionally, until softened but still slightly chewy, 15 to 20 minutes.

Baked

Not interested in stirring oatmeal while it cooks? Pop it in the oven instead!

Ratio: 1 cup steel-cut oats + 2 1/2 cups liquid (water, milk, or a combination) + 1 large whisked egg

Method:

1. Preheat the oven to 375°F. Combine the oats, liquid, and egg in a 9-inch square baking dish. 
2. Cover the dish tightly with aluminum foil. Bake for 30 minutes, then uncover and bake until the oats are tender and the mixture is creamy but set, 20 to 30 minutes more.

Rice Cooker

This hands-off option is almost as quick as making rice. You can make as much or as little as you need, depending on the size of your rice cooker. 

Ratio: 1 cup steel-cut oats + 3 1/2 cups liquid (water, milk, or a combination)

Method:

1. Combine the oats and liquid in the bowl of a rice cooker. 
2. Secure the lid and cook on the brown rice setting. The machine will automatically finish its cycle when the oats are ready.

Slow Cooker

We saved the best method for last. Using a slow-cooker is a great way to do some meal prep. It's similar to cooking steel-cut oats in the rice cooker, but better because you can start them in the morning and let them cook while you’re at work or set it to cook overnight so they're ready for you in the morning. 

Ratio: 1 cup steel-cut oats + 4 cups liquid (water, milk, or a combination)

Method: 

1. Combine the oats and liquid in the bowl of a slow cooker. 
2. Secure the lid and seal, and cook on low for 6-7 hours. The oats will lose a bit more of their texture than with a stovetop method, but will still be delicious.

Flavor Upgrades

To enhance the flavor of your steel-cut oats, consider adding other ingredients either during or after cooking.

Add During Cooking

• Kosher salt: For us, a pinch is a non-negotiable. It helps bring out the natural sweetness of the oats and balances out all of the other flavors. 
• Dried fruit such as cranberries, cherries, and diced apricots
• Ground cinnamon or whole cinnamon sticks (remove whole sticks once the oatmeal is finished cooking)
• Whole vanilla beans (scrape the seeds into the oatmeal, then allow the pod to simmer with the oats, removing it before serving) or a splash of vanilla extract
• Citrus zest, such as orange or lemon

Add Before Serving

• Sweeteners like brown sugar, maple syrup, or honey
• Toasted nuts and seeds
• Fresh fruit: berries, diced apples, and sliced bananas are great any time of year, but even better is to pair your oatmeal with produce that fits the season. Try stewed rhubarb in the spring, a mix of sweet and tart cherries in the summer, cranberries or pomegranate arils in the fall, and ripe persimmons, and citrus supremes in the winter. 
• Savory twists: Cook the oats in a mixture of water and either chicken or vegetable broth, then top with savory ingredients such as a drizzle of extra-virgin olive oil, a little chili crisp, fresh herbs or scallions, grated cheese, and fried or poached eggs.