Tag Archives: steel oats

The Perfect Steel Cut Oats

Forbidden Rice Blog | Perfect Steel Cut Oats (5 of 6)

There is something perfectly simple, hearty and delicious when it comes to a bowl of steel cut oatmeal. This time of year, especially, a warm bowl of oats is gratifying and the perfect way to celebrate cold winter mornings. As a kid, my mom would regularly make a pot of oatmeal for before-school-breakfasts. Usually plain oats that had been perfectly cooked, and on the counter would sit little dishes of brown sugar, raisins, milk and butter to add to our individual bowls.

I didn’t care for oatmeal then, although that probably had more to do with my lack of interest in breakfast, in general… Or perhaps it was the time crunch of struggling to stay in bed as long as possible, followed by a shower that took nearly too long, then the mad dash to the bus stop, sometimes literally racing the bus up our street, hoping to get there in time. Who has time for breakfast in that madness (which, lets be honest – was probably served up with some teenage sass as well)?

As an adult, my tastes have changed. While I still don’t typically eat breakfast before noon, I find myself thoroughly enjoying a bowl of oats. Plus I’m old enough to appreciate the health benefits, too! They’re relatively low in calories, contain lovely amounts of fiber and they are a good source of protein providing, 7 grams per 1/4 cup serving.

Besides, oatmeal is super customizable. You can let the following recipe merely act as a base and add toppings or other ingredients to your liking. Feel free to make this bowl your own and enjoy it often, throughout this winter!

Forbidden Rice Blog | Perfect Steel Cut Oats (2 of 6)

Perfect Steel Cut Oats

Serves 6 or so

2 tablespoons butter
2 cups steel cut oats
6 cups boiling water
2 cups whole milk
2 tablespoons brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
additional milk, brown sugar and cinnamon for serving

Forbidden Rice Blog | Perfect Steel Cut Oats (3 of 6)


In a large pot, melt the butter over medium-high heat. Add the oats and sauté, stirring, for about 3 minutes until the oats smell toasty.

Add the boiling water, then reduce the heat to a simmer. Keep on a low simmer for 25-30 minutes.

Gently stir the milk into the oats. Cook for another 10 minutes. Stir in the brown sugar, maple syrup, vanilla, cinnamon and salt. Cook for 5 more minutes, then scoop into serving bowls.

Top with additional milk if you’d like, brown sugar and cinnamon to your liking.

  • You can easily add other toppings if you’d like. Some favorites around here:

— Mash a banana or two, then stir that in along with 2 tablespoons of peanut butter when you add the milk to the oats.

— Peel, then dice up an apple into bite size pieces. Add to the oats when you add the milk, along with 1 teaspoon cinnamon.

— Sliced pears are great on oats.

— Stir in cranberries, raisins, currants, chopped pecans, chopped walnuts, etc.

Forbidden Rice Blog | Perfect Steel Cut Oats (4 of 6)

Forbidden Rice Blog | Perfect Steel Cut Oats (6 of 6)

Blueberry Almond Steel Cut Oats

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We just got back from a few days of traveling. Whenever we are gone for more than a day or two, one of the things I most look forward to is being back in my own kitchen. It’s not that I don’t completely appreciate being able to eat out, or try new restaurants in different cities and towns; there is merely a comfort in being able to prepare what I enjoy eating, whenever I decide to do so.

That said, we had a mediocre breakfast before getting on the road this morning, ala the complimentary vouchers we were given as the peace offering for hotel management screwing up our room reservation, then moving us the second night to another crummy room that included nonworking wall outlets and a broken air conditioning unit. All I could think about were these oats as I ate my overly runny scrambled eggs and freezer-burnt tasting potatoes.

This recipe is simple and delicious. If you’ve made steel cut oats, it’s likely you’ve either made or had a version of it before. The recipe is easily adaptable to ingredients you have on hand. Since steel cut oats take a bit longer to cook than rolled oats, I like to set them up the night before so when morning rolls around, it takes a mere two or three minutes to heat them up.

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Blueberry Almond Steel Cut Oats

Yields 6 or so servings.

2 cups water
2 cups vanilla almond milk
1/4 cup light brown sugar, packed
scant 1/2 teaspoon salt
1/4 cup smooth peanut butter
1/2 cup sliced raw almonds
2 cups steel cut oats
1/4 cup dried blueberries
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon

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In a pot, combine the water, almond milk, sugar, salt, and peanut butter. Heat over medium, stirring until the peanut butter melts and blends with the rest of the mixture.

Stir in the almonds and oats. Bring the mixture to a rolling boil. Stir in the blueberries, almond extract, and cinnamon. Cover and remove from heat. Let the mixture sit overnight.

In the morning, uncover the pan and bring the oatmeal back up to a simmer over medium-low heat. You can thin out the oatmeal and create a creamier consistency by stirring in a cup of milk before reheating.

When warm, serve. You can add more blueberries, some toasted almonds or coconut, or your preferred toppings.

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Overnight Peanut Butter Apple Cinnamon Oats


Lazy Girl Breakfasts : they are the best. This oatmeal totally falls into that category. Since I don’t often eat breakfast at normal person breakfast hours, I often try to think of something that will feed everyone else but still be easily consumable somewhere near lunch-hours, when I am actually hungry. The thing about overnight oats is that all the work happens in the crock pot as you sleep and it serves both those needs – it’s ready at breakfast time, but still tastes wonderful at lunch time .

Steel cut oats are generally nuttier in flavor and break down much more slowly than rolled oats. When cooked slowly in your crock pot, they become creamy and extremely flavorful, while maintaining some stability rather than turning into a pot of mush. I’ve posted various versions of these oats before, such as these pumpkin oats, or this version with apples, pears, and walnuts, or this blueberry nut version

But the last few times I cooked this type of oatmeal, Silas very hesitantly ate them, saying he didn’t like them. I decided to take a chance anyway because, quite honestly, I am sick of eating pancakes – the sole breakfast request from Mr. Silas Henry these days. I added more liquid this time, hoping for a creamier oatmeal come morning time. I also used mashed banana, mainly to add some natural sweetness. One ingredient we’re all fans of in oatmeal these days is peanut butter… so that went into the crock pot, too.

This may have been my favorite pot of overnight oats. It’s creamy, but flavorful in a completely un-overwhelming way. Plus I made Silas a bowl, topped with a little bit of butter, whole milk, and dried blueberries. He demolished the first bowl, demanded a second and then ate that as well. It was certainly kid-approved despite previous hesitations. I’m certain this flavor combination is going to stick around for a while.


Overnight Peanut Butter Apple Cinnamon Oats

Serves 6-8 people.


2 cups steel cut oats
8 cups water
1 1/2 cups whole milk, coconut milk (canned works), milk of your choice
2 cinnamon sticks
1/4 cup smooth unsweetened peanut butter
1 large banana, mashed
1 large fuji or gala apple, peeled, cored, and diced
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

optional toppings such as: dried cranberries/blueberries/raisins, shredded unsweetened coconut (toasted or plain), milk, butter, light brown sugar, maple syrup, chopped fresh apples, sliced fresh banana, etc.

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