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On cold days I want warm + filling breakfast options. So I created this basic steel cut oats recipe to have on hand during the cooler days ahead. You can make a large batch and refrigerate for a weeks’ worth of breakfasts.
This simple, hearty, and endlessly customizable recipe anchors my whole roundup on oatmeal recipes for breakfast.
Breakfast should be both filling and energizing to get you ready for the day. And while I love a good green smoothie to kickstart my morning… a cold smoothie just doesn’t always cut it during the cooler months or when i’m training for an endurance event (like the Grand Canyon Rim-to-Rim).
Hearty warm oats can really make me happy some days. Have you tried my Carrot Cake Steel Cut Oats, yet? Or my Overnight Oats? Those are both amazing. Steel cut oats are even easier to make in big batches and give me protein, healthy fats and filling carbs to keep the mid-morning tummy rumble at bay.
How to Make Steel Cut Oats
No baking required for this recipe, just use a medium to large saucepan and a stove top:
- In a saucepan, bring water to a simmer over medium heat.
- Add oats to water then reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in salt, dates, cinnamon and protein powder. Continue to simmer the mixture, stirring occasionally and reducing the heat as necessary to prevent scorching the bottom, until all the liquid is absorbed. This takes about 10 minutes.
- Remove from heat and stir to mix in the watery top layer. Let the oatmeal rest for 5 minutes before serving so it can thicken further + cool down a bit.
- Portion the oatmeal into bowls and add pecans + maple syrup to portions has desired. Let the extra oatmeal cool completely before covering and refrigerating for future breakfasts.
The simmer times may vary depending on the thickness of the pan you use + what kind of stove top you have. My recipe adds the dried fruit in while cooking, yet feel free to add it in when serving. Use your sweetener of choice, like honey, maple syrup, coconut sugar or brown sugar.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
Suggested Mix-Ins
Steel cut oats are fairly bland on their own and perfect for mixing in a variety of ingredients. Here are a few ways I like to serve this simple breakfast:
- Diced bananas + almond butter + maple syrup
- Peanut butter + chocolate chips
- Dried blueberries + maple syrup + sliced almonds
- Diced apples + dried cranberries + almond butter
- Strawberry chia jam + homemade nut butter
Storage Options
- If you plan to use this recipe throughout the week, portion out the cooked oatmeal into single-serving containers. You can even prep your toppings ahead of time, especially if they are dried fruits and nuts. Store in the fridge until ready to enjoy. I use glass containers like these to store my oats.
- When re-heating this recipe, I use a toaster oven and add a little bit of almond milk to bring the oats back to life. You can also use a microwave or stovetop if you’re short on time.
I use 1 cup of steel cut oats to 4 cups water.
You can soak steel cut oats up to a night before cooking, which will cut down on the cook time by 10-15 minutes. Yet this isn’t a necessary step.
Steel cut oats have slightly more protein, slightly more fat, and slightly less sugar than other types of oats. Many kinds of oats are nutritious choices, so pick your favorite kind and go wild!
Recipe Card
Make-Ahead Steel-Cut Oats
Recipe Video
Ingredients
- 1 cup steel cut oats
- 4 cup water
- ¼ tsp sea salt, unrefined
- 4 medjool dates pitted and chopped small
Suggested Toppings
- 1 tbsp ground cinnamon ground
- 1 tbsp pure maple syrup
- ½ cup raw pecans chopped
Instructions
- Bring the water to a simmer in a saucepan over medium heat.
- Stir in the oats and reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally, until very thick, about 20 minutes.
- Stir in the salt, dates and cinnamon. Continue to simmer, stirring occasionally and lowering the heat as needed to prevent scorching, until almost all the liquid is absorbed, about 10 minutes.
- Remove from the heat, stir well and let rest for 5 minutes.
- Divide among bowls and top with the maple syrup and pecans.
Recipe Notes
- Sweetener Swaps: Use any sweetener you like in place of the maple syrup, such as honey or coconut sugar; see more natural sweeteners.
- Mix-Ins: Raisins or other dried fruit can replace the dates, and chopped walnuts work well in place of the pecans.
- Slow Cooker Method: Grease the slow cooker, add the oats, water, salt and dates and cook on low for 7 to 8 hours. Stir in the cinnamon and let it rest for 5 minutes before serving.
- Make Ahead: Let the oats cool completely, then refrigerate in airtight containers for up to 5 days. Reheat with a splash of water or milk, and add the pecans and maple syrup just before serving.
Nutrition
Serving: 1 cup | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 210 mg | Potassium: 314 mg | Sugar: 21 g | Vitamin A: 56 IU | Vitamin C: 1 mg | Calcium: 103 mg | Iron: 4 mg
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So yummy, warming, and tastes like the holidays!
Aw! We couldn’t agree more Lindsey! Stay cozy.
I rarely use dates in mine. My favorite mixture is dried cranberries (tart & chewy), bananas (sweet and soft) and sunflower nuts (crunchy protein).
Yum! Love your topping game Carol. 🙂
We love oatmeal during cold months! We usually by old fashioned oats but will definitely try steel cut this time. Yum!
Hooray for those warm comfort foods!
Grass fed! Geesh bad typo.
Pro tip: toast the oats before you add the water!
I use a little bit of grain fed butter and toast over medium heat until they smell toasty, then add water.
Love this idea Terra!