Steel Cut Oatmeal

a bowl filled with steel cut porridge with syrup and blueberries on a wooden board

4.84 from 12 votes

Creamy and soft with a nutty chew from the steel cut oats, a batch of this oatmeal made at the start of the week will give you happy mornings for several days afterwards.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American, Australian, English

Keyword: steel cut oat porridge, steel cut oatmeal

Servings:

Calories: 289kcal

Ingredients

2 tbs butter salted, optional, see notes. If you aren't using butter, add a good pinch of salt with the liquid
2 cups steel cut oats
2 cups whole milk full cream milk
4 cups water

US Customary - Metric

Instructions

Melt the butter in an ovenproof casserole pan over medium heat. Add the oats, stir to coat and let them toast for a couple of minutes, stirring frequently. They’re done when your kitchen starts to smell like popcorn.
Pour in the milk and water, stir gently to combine and put in your steam oven (a cold start is fine here). Set the temperature to 212⁰F/100⁰C, steam setting (100% humidity). Cook for 1 hour.
Remove from oven and either cool to room temperature before putting in the fridge for reheating the following day, or stir and let the oatmeal stand for 10-15 minutes to thicken before serving (it will seem very loose when you take it out of the oven but thickens up quite quickly after a mix).
Serve hot with your choice of extra milk, fruit, syrup, honey and/or spices.

Notes

This will keep for 4-5 days in the fridge. Reheat portions using your steam oven (100⁰C, steam only) for about 10 minutes.
The butter-toasting step below is completely optional but if you are cooking in a vessel which can go from stovetop to oven it’s quick and for a relatively small amount of butter it adds so much extra nutty flavour, plus a luxurious buttery undertone. If your pan/dish will also transfer into the fridge for storage after cooking, you’re really winning on the convenience front. I adore my Le Creuset low casserole pan for this (and so many other things) – it goes from my induction hob straight into the steam oven, and after cooking I just pop the lid on and the whole pan goes in the fridge until we’ve finished our oatmeal a few days later.

Nutrition