This How To post walks through my favorite technique for making creamy Steel-Cut Oatmeal with very little effort. Prep these jars of creamy oats for the week!
Disclaimer: This post is sponsored by NOW Foods as part of an ongoing partnership. I was compensated for my time, and all opinions are my own.
If you’re a busy morning person, this recipe and simple technique is for you. This is my tried and true go-to steel-cut oatmeal routine.
The basic technique for 4 servings with merely 10 hands-on minutes is:
- Combine 1 cup steel-cut oats and 3 cups water in a pot, and bring to a boil.
- Turn off the heat and cover the pot. Walk away for 4 hours to overnight.
- Good morning! Uncover the pot, warm it up, and stir in additional liquid + toppings as desired.
But let’s back it up a minute and talk about what steel-cut oats actually are. If they’re new to you, they’re basically a less-refined oat groat (kernel of grain). They go through a chopping stage, but not the flattening stage that old-fashioned oats and instant oats go through.
This leaves them as a chewier, heartier option – though they take longer to cook (~25 minutes, when I timed myself standing at the stove stirring). Until now.
I’ve shared my favorite version with you in the recipe below to take the basic steel-cut oatmeal to the next level with 4 additional ingredients I always have on hand: almond milk, creamy almond butter, cinnamon and maple syrup.
I find this to be a great base for breakfasts during the week and the almond butter helps me stay a bit more full.
- 1 cup dry steel-cut oats
- 3 cups water
- ½ cup almond milk
- 2 tablespoons creamy almond butter
- 1 and ½ tablespoons maple syrup
- Scant ½ teaspoon cinnamon
- Pinch of salt
- Combine the dry steel-cut oatmeal and the water in a pot. Bring to a boil and stir.
- Turn off the heat and cover the pot. Set aside for 4-12 hours unrefrigerated.
- After letting the oats soak up the liquid, return the pot to medium-low heat and stir in almond milk, almond butter, maple syrup, cinnamon and salt if desired.
- Portion into 4 servings and top with fresh fruit or additional milk.
This recipe is one I’ve come back to over and over on busy weeks, because I love the warmth, texture and weight of this recipe in my belly all morning.
I topped this week’s version, photographed above, with strawberries + slivered almonds and dried figs + sunflower seeds. I portion them out so I can just pop them in the microwave for a minute before enjoying.