Learn how to cook steel cut oats four different ways: microwave, stovetop, overnight, and slow cooking. Choose method based on convenience and batch size.
ingredient
- ½ cup steel cut oats
- 2 cups water
- Stovetop Steel Cut Oats
- 1 cup steel cut oats
- 4 cups water, or milk
- ¼ teaspoon kosher salt
- 1 cup steel cut oats
- 4 cups water, divided
- ¼ teaspoon kosher salt
- 2 cups steel cut oats
- 6 cups water
- 2 cups milk
- ½ teaspoon kosher salt
Directions
- Add oats and water to a large microwave-safe bowl. The bowl should be large enough to hold 8 cups of water, this is important! The oats will rapidly bubble, so if the bowl is not large enough it will flow over.
- Tightly cover the bowl with plastic wrap and cook for 5 minutes on high power in the microwave.
- Carefully uncover, stir, and cook for another 5 minutes or until tender and thickened.
- In a medium saucepan bring water and salt to a boil.
- Stir in the steel cut oats then reduce heat to medium-low.
- Simmer uncovered, stirring every 5 minutes until the liquid is absorbed and oats are tender, about 25 to 30 minutes.
- Add oats and salt to a medium bowl. Add 3 cups of hot water, stir, cover with foil, and allow to come to room temperature. Store the oats in the refrigerator overnight.
- Add the oat mixture plus 1 cup water (or milk) to a large saucepan. Bring to a boil over medium-high heat, then reduce to a simmer over medium heat.
- Stir and cook until the oats have thickened and still have a slight chew, about 5 to 7 minutes. Allow the oats to sit for about 5 minutes to absorb the rest of the water, then serve.
- Add steel cut oats, water, milk, and salt to a 6-quart slow cooker. Stir to combine.
- Cover and cook until the oats are soft and thickened, 3 to 4 hours on the high setting, or 7 to 8 hours on the low setting.
- Turn off the slow cooker and allow oatmeal to sit for 10 minutes before serving to absorb all of the water. The oatmeal will thicken more as it cools down.