How to Cook Steel Cut Oats (Stovetop and Overnight Methods)

Steel Cut vs Rolled Oats — What is the Difference?

Steel cut oats are whole oat groats that have been chopped into pieces. They take longer to cook than rolled oats but have a nuttier flavour, chewier texture and lower glycaemic index — meaning they keep you full longer.

Method 1: Stovetop (20–25 minutes)

1. 1

   Bring water to a boil

   Use a ratio of 3 cups of water (or milk for creamier oats) to 1 cup of oats. For 2 servings use 1.5 cups water and half a cup of oats. Bring to a rolling boil.

2. 2

   Add oats and reduce heat

   Add the oats, stir once, then reduce heat to a low simmer.

3. 3

   Simmer for 20–25 minutes

   Cook uncovered, stirring occasionally. They are done when they have absorbed most of the liquid and reached your preferred consistency — they continue to thicken as they cool.

4. 4

   Season and serve

   A pinch of salt while cooking enhances the flavour enormously. Top with your choice of toppings.

Method 2: Overnight (2 minutes in the morning)

1. 1

   Boil water and add oats

   Before bed, bring water to a full rolling boil, add oats, stir and cook for 1 minute.

2. 2

   Cover and leave overnight

   Turn off the heat, put the lid on and leave on the stovetop overnight. The residual heat finishes the cooking. Do not refrigerate — leave at room temperature.

3. 3

   Reheat in the morning

   In the morning, reheat over medium heat stirring constantly. Add a splash of water if they have become too thick. Ready in 2 minutes.