Best Steel Cut Oats Recipes

SLOW COOKER STEEL-CUT OATS

Steps:

• Combine water, milk, oats, apple, brown sugar, butter, cinnamon, and salt in a slow cooker; mix well.
• Cook oatmeal on Low for 1 hour. Reduce heat to Simmer or Warm and cook for 7 to 8 hours.

INSTANT POT® STEEL-CUT OATS

Steps:

• Combine water and oats in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

RICE COOKER STEEL-CUT OATS

Steps:

• Combine the oats and salt in a rice cooker. If using a model with a porridge setting and a cooking timer, stir in 3 1/2 cups cold water. If using a standard model, stir in 4 cups cold water.
• If your machine has a timer setting, set it to start cooking 2 hours before you want to eat your oatmeal. If it doesn't have a timer, turn on the machine right before you go to bed. The machine should automatically go to a warming setting after it cooks the oatmeal, but check your machine to make sure.
• Gently stir the oatmeal, then divide among bowls or airtight containers to eat on the go and add the toppings of your choice.

SLOW-COOKER STEEL-CUT OATS

Steps:

• Combine the oats, nutmeg, bananas and cinnamon stick in a 6-quart slow cooker with 7 1/2 cups water and 1/8 teaspoon salt. Cook on low for 8 hours.
• Serve the oatmeal with your desired toppings.

CREAMY SLOW COOKER STEEL-CUT OATS

Steps:

• Combine water, steel cut oats, almond milk, half-and-half, brown sugar, raisins, and cinnamon stick in a slow cooker; mix to combine. Cook on Low until oats are soft, about 8 hours.

SLOW-COOKER STEEL-CUT OATS

Steps:

• In a 6- to 8-quart slow cooker, combine the oats, salt and 4 cups water. Cover and set the cook time to 2 hours on low, at which point the slow cooker will automatically switch to warm. Cook on warm until the oatmeal is creamy and tender, about 6 more hours. (The 6 hours on warm is not optional; the oats will not be done after 2 hours on low. If you wish to cook them more quickly, you can cook for 4 to 5 hours total on low.) Ladle into bowls and serve with the toppings of your choice.

INSTANT POT® APPLE PIE STEEL CUT OATS

Steps:

• Combine water, oats, apple, cinnamon, salt, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Seal vent. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure naturally. Stir and remove pot carefully with oven mitts.

OVERNIGHT STEEL-CUT OATS

Steps:

• Bring water and salt to a boil in a pot. Pour in oats and return to a boil while stirring. Reduce heat and let simmer until water is absorbed, 20 to 25 minutes.
• Remove oats from heat and immediately stir in walnuts and raisins. Stir in agave nectar, vanilla extract, and cinnamon.
• Divide oat mixture into 4 portions in bowls. Cover and refrigerate for 8 hours or overnight, up to 5 days.
• When ready to prepare, add 2 tablespoons milk to each portion. Heat in a microwave for 1 minute and 30 seconds, stirring halfway through cook time.

BEST STEEL CUT OATS CROCK POT RECIPE

Steps:

• Spray inside of crock pot with non-stick spray (I use canola).
• Add all ingredients to crock pot (may add raisins and/or cranberries in the morning - depending on texture preference.
• Turn to low setting.
• Cook for 8-9 hours (turn on last thing before bedtime).

WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD

Steps:

• Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
• Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
• Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
• Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
• Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
• Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
• Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
• Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
• Remove loaves from pans and cool on a wire rack.

SLOW COOKER PUMPKIN STEEL CUT OATS

Steps:

• Prepare the crock of your slow cooker with cooking spray.
• Stir water, pumpkin puree, oats, brown sugar replacement, cinnamon, and pumpkin pie spice together in the prepared slow cooker.
• Cook on Low for 6 hours. Stir before serving.

OVERNIGHT STEEL-CUT OATS WITH YOGURT AND BLUEBERRIES

Steps:

• Place oats into the bottom of a pint-sized Mason jar. Stir in yogurt, blueberries, and stevia powder. Pour in coconut milk and stir to combine.
• Cover the jar and refrigerate 8 hours to overnight.

STEEL-CUT OATS WITH PUMPKIN AND SPICE (OVERNIGHT METHOD)

Steps:

• Combine water and salt in a saucepan; bring to a boil. Mix oats, pumpkin puree, and pumpkin pie spice into boiling water; return liquid to a boil. Boil oatmeal for 1 minute; remove from heat and cover saucepan with a lid.
• Place oatmeal in the refrigerator and chill, 8 hours to overnight.
• Stir oatmeal; heat in the saucepan over low heat, stirring constantly, until heated through, about 5 minutes.

BAKED STEEL-CUT OATS

Steps:

• Combine water, oats, and salt in a saucepan and bring to a boil. Reduce heat to a low simmer and cook, stirring occasionally, to desired chewiness, 10 to 20 minutes. Drain cooked oats in a colander and place them into a bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie pan.
• Whisk milk, egg, and maple syrup together in a bowl until frothy. Stir egg mixture into oats. Fold in dried fruit, nuts, canola oil, and cinnamon until batter is combined and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and oatmeal has no liquid on top, 20 to 30 minutes. Let cool before cutting into bars.

SLOW COOKER CINNAMON APPLE STEEL CUT OATS

Steps:

• Lightly spray a 5-quart or larger slow cooker crock with cooking spray.
• Combine water, applesauce, oats, diced apple, cinnamon, and sweetener in prepared slow cooker.
• Cook on Low for 6 hours.

BAKED STEEL-CUT OATS WITH NUT BUTTER

Steps:

• Heat oven to 350 degrees and bring a kettle of water to a boil.
• In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don't worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
• Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren't cooked enough, let it bake for 5 to 10 minutes longer.
• Garnish with whatever you like, and serve.

EASY MAKE-AHEAD STEEL-CUT OATS

Steps:

• Bring water to a boil in a pot. Add salt and cinnamon, stirring to evenly disperse the cinnamon. Stir in steel-cut oats and reduce heat to low. Simmer for 20 minutes.
• Add blueberries and cranberries to the oats. Simmer until oats begin to reach desired consistency, about 5 minutes. Add pecans; simmer for 3 to 5 minutes more.
• Add 1 cup of the cooked oats to each Mason jar. Screw lids on loosely and let cool on the counter until lids pop, about 30 minutes. Tighten caps and store in the refrigerator for up to 1 week.

ALTON BROWN'S STEEL CUT OATS

Steps:

• In a large saucepan, melt the butter and add the oats. Stir for 2 minutes to toast.
• Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
• Alternately, after adding the boiling water,cover the saucepan and remove from the heat. Allow to sit overnight on the counter. In the morning, proceed as directed below.
• Combine the milk and the buttermilk (or yogurt) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes.
• Spoon into a serving bowl and top with additional milk or buttermilk, brown sugar, and cinnamon.
• Feel free to garnish or sweeten as desired: chunky applesauce or fruit conserves are great, as is maple syrup, or add dried fruit to the oats and soak both overnight - sweetens the oats ever so slightly.

STEEL-CUT OATS

Steps:

• The night before: In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 2/3 cup steel-cut oats (not quick-cooking). Stir, let cool to room temperature. Cover; refrigerate in pan overnight.
• In the morning: Add 1/8 teaspoon coarse salt to pan; bring to a boil. Reduce heat to low, and simmer until oats are tender but still chewy, 12 to 15 minutes, stirring occasionally. Stir in 1/3 cup milk, and cook until creamy, 2 to 3 minutes. Divide between 2 bowls. Spoon on light-brown sugar and toppings (such as banana chips or sliced apricots), if desired. For a crunchy texture, add toasted nuts.

STEEL CUT OATS ALA ALTON BROWN

Steps:

• melt butter in pan and add 1 cup steel cut oats of your choice.
• toast for 2 minute.
• add the 3 cups boiling water. turn to simmer and stir to combine for 25 minute.
• add the 1 cup of 2% milk and let cook for 10 minute.
• remove from heat separate into 1/4 for a full serving and heat in microwave with a splash of milk brown sugar cinnamon some nuts or what ever you like.