No-Stir Steel Cut Oats

I'm just gonna say it. You've been had. Bamboozled, tricked, lied to, and deceived. What I am I talking about? How laborious it is to make steel-cut oats. If you want them to have that great texture there are no short cuts. Right?  There is the overnight/crock pot methods but I found them to be over cooked and mushy. You might as well just make rolled oats if the texture is lost in the cooking process. Most recipes for steel-cut oats seem so labor-intensive. I mean who wants to stir their breakfast for 30 minutes?

Well I am here to tell you that you don't have to. In fact you don't have to stir at all. This recipe is simple and super tasty. It requires very little work and I would argue that it can be done any day of the week. It does still take 30-40 minutes to make but you walk away after the first 5 minutes until its done.

While there is almost no nutritional difference (half gram of fat less in the steel-cut) between steel cut oats and rolled oats there is a major difference in texture, and I would argue, flavor. The first step in this recipe is roasting the oats in a dry pan which really creates a nutty distinct flavor you never get from rolled oats which are steamed and rolled and re-steamed and rolled again. Why let the machines digest your food when you body was designed to that work?

No-Stir Steel-Cut Oats

1 cup steel-cut oats
4 cups of water

Heat a medium sauce pan over high heat. Meanwhile boil 4 cups of water.

Toast the oats in the saucepan stirring constantly for approximately 2-3 minutes until the oats are browned and toasty smelling. Adjust the heat down if you are using a thinner pan.

Reduce heat to low and slowly pour the boiling water into the pan. Bring to a full boil then reduce heat to simmer and cook uncovered and undisturbed for 25 minutes.

Turn off the heat and cover with a lid and let sit for 5-10 minutes.

And that's it!

Top with your favorite additions.

Some of my favorites are-

Spices (cinnamon, mace, nutmeg, ginger)
Fruit fresh or frozen (bananas, berries, mango)
Nuts and seeds (walnuts, pecans, slivered almonds, cashews, flax seed, chia seed)
Crystallized ginger (diced)
Almond milk/soy milk
Brown sugar/Date Sugar/Coconut sugar 


I'm not your momma so I won't tell you how much of any of the additions to use but I will say that over the last year I have naturally reduce the amount of sugar in my oatmeal down to zero and its just as tasty. For me its been a matter of re-calibrating your taste buds to taste natural sweetness from the grain as opposed to the super concentrated sweetness from refined sugar. Additionally a gram of sugar is a gram of sugar. Just because it comes from dates vs. GMO grown sugar beets your blood will respond the same way. Now the portion and calorie content is another story. 

Peep this-

               serving size    calories      sugar (grams)
White Sugar    1 tsp             16         4.2

Brown Sugar      1 tsp             11         2.9
Date Sugar         1 tsp             10         2.0
Honey                1 tsp             64        17.2
Agave Nectar     1 tsp             20        5.3
Coconut Sugar   1 tsp             15        4.0

Have a great breakfast!



  1. Benjamin.. where have you gone? :( Hope all is well.

    1. I'm good. I work in food retail and have not had much time for blogging during this crazy holiday season. Thanks for checking. I will post something delicious soon... I hope. :)

  2. Im so excited to have found your blog. Can't wait yo read back through it. I'm a health coach in norcal. This is a wonderful testimony and resource to share!

    1. Great! I am not posting a ton these days but keep your eyes open for some new material soon.

  3. This is how I make my oats too! The pre-roast makes it super tasty!


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