Ah, the perfect bowl of oatmeal – a thing to behold.
When we’re sick, craving comfort food, or just want something extra hearty for breakfast, this is our go-to meal.
In the hundreds of times we’ve made oats, we’ve found some tricks that elevate the texture, flavor, and tenderness, and we’re stoked to share those with you today. Shall we?
This recipe requires 4 ingredients, 1 pot, and simple methods to prepare.
Our top tip is to SOAK. Now, if you can’t find the time to soak your oats ahead of time, that’s fine. We’ve got shortcuts for you in the notes. But if you know you’re having oats the next day, the best way to get dreamy oats is by soaking them overnight in cool water.
Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide. So, from here on out, we’ll be soaking.
Once they’re soaked, it’s time to cook. Simply bring oats to a low boil. Then reduce heat, cover, and simmer until tender.
Lastly, add in your sweetener of choice, along with cinnamon and flaxseed.
For toppings, we can’t resist our go-to Berry Compote (we add chia seeds at the end for thickening + healthy fats!), hemp seeds, nut butter, and banana. Seriously dreamy.
We hope you LOVE these oats! They’re:
Easy to make
Fluffy
Tender
Creamy
Naturally sweetened
Nutritious
& SO delicious
These oats make the perfect weekday or lazy weekend breakfast. They’re super versatile as well! In the fall, top with roasted apples. In the summer, go with fresh berries or compote. In the spring, go with oranges! The options are endless.
For more oats recipes, check out our Brown Sugar Pear Steel Cut Oats, 5-Ingredient Vegan Gluten-Free Cookies, Everything Breakfast Cookies, Pumpkin Pie Oats, and Peanut Butter Overnight Oats.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The Perfect Bowl of Oats
Ingredients
OATS
- 1 cup steel cut oats
- 2 cups water (plus more as needed for cooking)
- 1 Pinch sea salt
- 1 Tbsp flaxseed meal (optional)
- 1 Tbsp maple syrup or coconut sugar (or other sweetener of choice), plus more to taste
- 1/4 tsp ground cinnamon , plus more to taste
FOR SERVING optional
- Fruit compote
- Fresh fruit (such as banana)
- Dairy-free milk of choice
- Nut butter (such as peanut butter or almond butter)
- Hemp seeds
Instructions
- Add 1 cup oats to a large saucepan and top with 2 cups water (or, if making more or less, just make sure there is double the water as there are oats). Cover and soak for 6 hours or overnight (see notes for shortcuts). This will improve digestibility and also slightly speed cooking time. It also yields fluffier, creamier oats!
- The following day (or 6 hours later), add a pinch of salt and bring to bubbling boil over high heat. Once bubbling, reduce to a simmer, cover, and cook for 12-15 minutes or until the water is mostly absorbed and the oats are tender. If the oats appear dry, add more water as needed. Then remove from heat.
- Scrape any oats off the bottom that may have stuck to the pan. Add in flaxseed meal (optional), sweetener of choice, and cinnamon. Stir once more to combine. For creamier oats, add in a splash of dairy-free milk of choice at this time (optional).
- To serve, divide between serving bowls and top with any additional garnishes. Our go-to is berry compote with chia seeds, banana, peanut butter, almond milk, and hemp seeds.
- Best enjoyed fresh. Store leftovers covered in refrigerator up to 3 days. Reheat on stovetop with water or dairy-free milk until hot.
Teresa Horstman says
Can you use almond milk in place of water (or perhaps do a mix of water and almond milk)?
Definitely! That will add a lovely richness!
Dale says
How many ounces are in one cup of steel cut oats?
Hi Dale, 1 cup of dry (uncooked) steel cut oats are 6.2 ounces. Hope that helps!
Sarah says
I’m interested in how the prep differs in this recipe vs. the Cozy Turmeric Porridge, which calls for vinegar, and to drain and rinse after soaking. Have you found these extra steps are unnecessary? Thanks. :)
Hi Sarah, the vinegar and rinsing improves digestibility and nutrient absorption, but isn’t essential!
Hi Liz, we think you meant to reply to another reader’s comment?
Deb Well says
I agree. I pre-soak my organic oats before cooking and consider this to be an important preparation step.
To ensure getting all the nutrition oats have to offer, I soak them in apple cider vinegar (with the mother) instead of water. The vinegar helps break down the anti-nutrient phytic acid found in grains and beans.
It’s also the best liquid to unblock the digestive enzymes which otherwise can cause bloating and bathroom issues.
Don’t worry, the vinegar breaks down in the process so your oats will have no vinegary taste. Try it and see for yourself how much more you will enjoy eating oatmeal! 😊
Shari Uhazie says
I just found out about soaking oats the night before and found this recipe! Excellent information and turns out really great! I made it with large cut organic oats.
Woohoo! Thanks for the great review, Shari!
Jean says
I saw in another of your steel cut oat recipes to add some apple cider vinegar to the oats when soaking overnight. I can’t find that recipe anywhere, but I’m curious as to why the acv is added. Thank you, as always.
Hi Jean, soaking in vinegar helps improve their digestibility. We think you may be referring to this recipe!
Julia O. says
Finally a steel cut oats recipe I like! These are so good, although the portions are a bit large for me personally. Which I guess is a bonus that I get two extra servings out of it :) I made the berry compote to go with it and used a bag of frozen mixed berries. So delicious!
We’re so glad you enjoyed the recipe, Julia! Thank you for the lovely review! xo
SNL says
I bought a bag of coarse oatmeal (UK name for steel cut oats) but their preparation instructions were odd (cook oats in liquid for 5 minutes, cool overnight and then heat again – felt like a waste of heat). First time I cooked my oats straight away but it took forever and I wasn’t happy with the texture. I soaked a portion of oats overnight (probably 250ml milk for 40g oats), and then I remembered this article, and what a joy my bowl of porridge (also UK name for oatmeal) was this morning! I agree, soaking overnight gives you an amazing oat flavour (similar to using oat milk) and extra creamy texture without constant stirring. 15 minutes simmering was perfect for me who doesn’t want a lot of chew (but more texture than quick oats – it’s a fine balance lol). Thank you again!
We’re so glad it was helpful! Thank you for sharing your experience! xo
Angela says
Hi,I’m definitely planning on trying this! I also have another question, is it okay to soak steel cut oats overnight and then use them to blend directly into your smoothie in the morning? Or do they need to be soaked and cooked and then blended into a smoothie?
Hmm, we haven’t tried that, but we think cooking would still need to happen. Let us know if you try it out!
aileen says
This looks great and can’t wait to make it. Do I rinse the oats before soaking them overnight? Thanks
Nope, no need to rinse! Let us know how it goes =)
Nicole says
I hated quick oats. First time doing this following your recipe, it’s save to say that I’m converted :)
I put a little 85% dark chocolate and bloobies. I like the texture of this oat.
Thank you.
We’re so glad you enjoyed them, Nicole! Thanks for sharing!
Courtney says
This recipe is perfect! – especially if you’re less familiar cooking steel cut oats than say rolled oats. The overnight soaking method is great (and easy!), and these are so yummy. :)
Side note: I especially like that you can customize the recipe with the serving button. Bump the number of servings up and you can see how every ingredient is adjusted!
We’re so glad you found it helpful, Courtney! Thanks so much for the lovely review!
Mel says
I’ve found that soaking for even an hour or two in the morning while I’m making my coffee and getting ready helps to soften the oats and definitely makes cook time shorter! I always hate myself when I forget to soak before I go to bed, so I’ve found i can cheat a little bit
Great tip! Thanks for sharing, Mel!
Pat says
My 16 year old daughter loves steel cut oats! Your recipes makes amazing and creamy oatmeal! She used to do overnight oat during the summer months but then started heating up the oats soaked in almond milk in the microwave when the weather got colder and she’s in a hurry to leave for school in the morning. Now that she will be home for at least another month or all the way through summer, she will be making it your way. Thank you!
xoxo! Thanks, Pat.
Samantha says
So good. So easy. So quick (for steel cut oats)
Awesome as left overs, I doubled the recipe and my family ate it for the next few days. I used raspberries and cherries for the fruit compote and alternated between almond and peanut butter.
Additional add ons I love are pomegranate, walnuts or pecans chopped, and plain thick yogurt(vegan or not, I like both). The diversity of creamy, cold, sweet, hot, crunchy, sour, salty is everything I dream of in my morning breakfast. Thank you again!!
xoxo!!!
Heather says
What a great recipe! My picky husband loves it and now packs it for breakfast in the mornings.
He adds a little coconut sugar and honey to it and voila!
Many thanks!
Ameerah says
I had no idea it was better to soak the oats . Amazing always learning something new daily. Thank you.
What toppings do you guys like on your oats ??Normally when I make them I throw on a cut banana at the end . Its good but getting kinda boring. Any ideas on how to jazz it up a bit ??
Hi Ameerah, we like fruit compote, sliced banana, nut butter, and hemp seeds. Enjoy!
Malak says
What if you don’t like steel cut oats and want to use rolled oats instead (not instant oats, but old fashioned)?
That would be fine, Malak! Enjoy!
russ says
I use 1/2 Scottish Oats and 1/2 Steel-cut( Irish/ pinhead). That combo won this years porridge contest,But I’ve done that blend for 30 years. Scottish oats are stone ground, so it makes the whole concoction creamier.
divya dayal says
should you discard the water it is soaked in and then add fresh water to boil?
have you tried to replace the water with soy milk?
any tips on how it keeps in fridge?
It’ll keep in the fridge up to 2-3 days. Just reheat on the stovetop adding more water or dairy-free milk to thin as it will thicken.
As for the soaking water, no need to drain! Cook in the soaking water.
Belinda says
Now that Winter has arrived in Australia, I have been craving something warm and comforting for breakfast and these oats are the perfect post-run treat on a chilly morning! I used chia seeds instead of flax, and topped the oats with your beautiful berry compote, peanut butter and banana. So nutritious, quick and easy to make! I will be enjoying this for breakfast every week this Winter ;) Thank you, as always, for your amazing recipes, Dana :)
Thanks for sharing, Belinda!
Nicole says
Hi
I have discovered steel cut oats. I make 1 cup of oats to 2 cups of water and 2 cups of milk of choice. Bring to boil for 2 minutes. Move pot aside. leave overnight and reheat the next morning.. very nice indeed. :-)
Vanessa says
Wow! So yummy. You were right about soaking the oats overnight. They really melted together the next morning. Thank you!
Becky says
Hi Vanessa,
I always leave my steel cut oats to soak overnight, and I have never had a problem.
Yvette says
Great recipe! I’ve only tried it plain thus far but I intend to try it for supper with savory flavors rather than sweet. I like oatmeal with sauteed onions and mushrooms (and a glass of red wine). If I put them to soak in the morning before going to work, it will be about 10 hours before I can cook them in the evening. Would this be too long of a soaking time?
Sandra Proulx says
PS: I soaked the oats in 1 cup of maple water and 1 cup of filtered water. I also added sliced almonds to the cooked oatmeal.
Sandra Proulx says
Thanks for all the great tips! I really enjoyed this recipe. Soaking the oats really made them creamy so I’ll be using this method from now on. I didn’t rinse the oats after soaking. I used almond milk, a dollop of crunchy peanut butter and cinnamon. Such a yummy breakfast this morning along with my healthy, homemade shake! Delicious and filling.
Jessica Flory says
These really are the BEST oats!! Love that berry compote!
Whoop!
Ritoja Paul says
Can I use rolled oats instead of stellcut oats?? Do we need to soak the rolled oats overnight is using it for this recipe?
Yes, that should work!
Olivia says
I made this with the Bob’s Red Mill Quick Cooking steel cut oats from Costco. When I have made them in the past they’ve been crunch and not that great. Anyway I soaked them this morning for about 4 hours and wow, what a difference!!!!!! So creamy yet a little but creamy. Anyway, I will Always Be Soaking forever now. Oh, and I added a little earth balance, raisins, cinnamon and nutmeg, soy milk and maple. A veganised version of a school morning favourite my dad use to make us. Anyways, thanks again as always Dana!!
DH says
I’d never made steel cut oats because I thought they took forever to cook! I’ve made these twice now and they are SO GOOD. The first time I made them on a Saturday afternoon but I forgot this weekend, threw them in to soak Sunday night and whipped them up before work on Monday. Steel cut has a way better texture – wow! Ps I am eating them as I write this!!
Cici says
These oats are amazing. I made them a few weeks ago and my husband went crazy for them. He talked about them all week so I took the hint and made them again. Our mornings have become a bit hectic with a baby so I double the recipe and throw them in the slow cooker, viola breakfast for the week! The texture is super creamy and hearty. So simple and seriously one of the best oat recipes ever!
Eduard says
Before soaking, wash them off repeadetly with water.
Soaking the oats can be done 1/1 with water. When you cook them the next day in the same water let them go op to boiling and afger reduce heat to a minimum and check with your ear if it’s still boiling.
No need for salt as they’re so tastefull already.
Go minimal with this recipe, try to avoid adding sugars, just add mild and fruis as you like, no cinnamon as it’s to overwelming.
Just enjoy the ceunch of each oat.
Allison Miera says
This was so good!! So filling as well. I added some
Berry chia seed jam and also some vanilla coconut milk ice cream. Yum!
Yay! Glad to hear it, Allison!
Ayushi says
Hi Can I use rolled oats instead of steel cut oats?
Andrea says
Delish! I added only vanilla flavoured coconut milk to the finished product. Very good.
I’ll try adding sun or peanut butter next time and/or maybe some nuts & seeds.
Love that it makes enough to stash in the fridge for next time.
Love your recipes…thanks for another great one!
Chloe says
Hi Dana, I was wondering where do you purchase things cute bowls from!!! I would love to bu some.
Those are from Terrain.com!
Sophie says
Hi, I’m new to oats and looking forward to trying this recipe as my first, do you know if there is a difference between pre-soaking the oats or slow cooking the oats overnight? We have an Aga so it would be economical to slow cook them. Thank you
I’ve heard that both can work! A friend of mine slow cooks hers overnight. I think digestion wise both are good. Soaking ahead of time probably isn’t necessary if slow cooking. Hope that helps!
Sophie says
Thank you Dana, I checked with her and she slow cooks them for an hour, stirring ever ten mins. I guess I will have to experiment! Thanks for the inspiration.
Jannie says
I add a little fresh nutmeg grated,walnuts,pecans,raisins or prunes in the final stage of cooking.
Variety of fruits,spices,honey to add.
Each time is different.
Yum! Great additions, Jannie!
Logan M Gelowitz says
I love the peanut butter, really makes the recipe come together! Do you have an alternative though for a peanut allergy? As I want to pack this for my daughters lunch but they have a strict no nut rule!
John says
Any nut butter will work. I prefer almond butter to peanut butter.
Carol L says
No NUTS at all…this is in case students “share/trade” with another student who has allergies to all NUTS.
Not sure what you could sub for the nut butter…..
a soy sub, and sunflower butter (made from SEEDS)
Maria says
How come you use steel cut oats in stead of oatmeal? Isn’t the latter faster, easier, and creamier? I’ve never tried steel cut, but I guess I just don’t see the point of it…
Great question! The benefits of steel cut oats exceed the benefits of rolled oats due to the way they are processed and they retain more fiber and protein. Hope this helps!
Maria Koutsogiannis says
Yum! This does look like the perfect bowl of oats. Can’t wait to try this!
Cassie Thuvan Tran says
Nothing screams “perfect breakfast in a bowl” more than oats do! Your recipe looks incredible! I normally don’t eat steel cut oats though. I might have to change that, do I? ;) But in all seriousness, would this recipe work with rolled oats
Patricia E Blakeslee says
I like that you are soaking the oats which I do regularly. I always rinse the oats to rid of the phytates and then use fresh water. Any reason you are skipping this step? Perhaps the oats are creamier, but the phytates are still present, yes?
Do you use this method with old fashioned oats as well?
Thanks, love your recipes and your sharing
Milt says
Do you rinse then soak or soak then rinse?
I have just soaked my oats and there doesn’t seem to be much water remaining so wondering if more water needs to be added to cook.
I’m using a rice cooker – if that makes any difference…
Carol L says
I use One Degree sprouted steel cut oats: all that is done for me with the sprouting!!!
Mary Anne says
I LOVE good gooey oatmeal and found out I can make it in my rice cooker. Talk about easy, I just dump in oats and water, seal the lid and set the timer. I also add maple syrup and cinnamon before cooking. YUMMY. Never considered topping with banana or jam. Will try this next time.
Beena says
Never thought of using rice cooker for oats , I am going to try it . Thanks for the hint
Dana V. says
Great recipe. But one could also use SPROUTED oats, which allows you to skip the soaking process since they’ve already been soaked. Just make sure they’re coming from a company who sprouts in clean/filtered/sturctured water because a company called To Your Health Sprouted Flour Co. sprouts in regular municipal city water (believe or not). Cheers. :)
Diana says
I haven’t tried soaking overnight, though I do soak for an hour or two in the morning. I’m looking forward to trying the longer soak. However, I always use FOUR times the water as oats (for the two of us I use 1/2 cup oats and 2 cups water). Does this really work with just twice as much water as oats?
I suppose it’s preference, but I like using less water so they’re a bit more toothsome and less watery. Then I add dairy-free milk at the end of cooking to amp up the creaminess factor.
Diana says
OK, thanks I’ll try that. Creaminess sounds good :-)
Anne says
It’s not necessary to refrigerate the oats while soaking, correct?
Shyla says
Right — I’ve gone my whole life leaving them to soak on the counter overnight, regardless of the season. Just oats and water :)
Abigail says
Mmm, yum! I mostly prepare rolled oats in the morning for convenience, but I do acknowledge the superior texture of steel-cut. When I do make steel-cut, I cook them overnight in a slow cooker, but I would love to try making them fresh on the stove-top one morning. The main inhibitor to this breakfast is the time it takes to cook steel-cut oats, about 30-40 minutes according to the package instructions. Soaking is a fantastic idea to speed cooking time. Thanks for sharing!
Katherine Day says
When I remember the night before I soak the oats, it does make a world of difference. Your suggestions of toppings and sweeteners look great and are begging to be tried for breakfast tomorrow morning. Now – I’m off to soak my oats!
Hope you love it, Katherine!
green says
Beautiful! These look so yummy. And there’s no need to drain the soak water or rinse the soaked oats? Just cook directly in the soak water? This is often why I skip the soaking, the extra step of rinsing, unscrewing the screen on the jar with my arthritic joints, another container to clean . . . not worth it in a rush. If it’s not necessary, soaked oats are in my very near future!
I don’t find it necessary!
Jon says
Hello. I have soaked for years and never drain or rinse.
Cierra says
My favorite creamy steel cut oat recipe advises to toast the oats before cooking. With that, and this soaking method… I’ll be UNSTOPPABLE! I usually don’t mind spending 30+ minutes cooking them because I’m cleaning the kitchen as they cook, plus I make a big batch cause the freeze AMAZINGLY. Oats are so great! Thanks for this recipe and topping ideas!
Smart! Thanks for the tip.
Cierra says
No problem! Thanks for doing what you do!
Aquarius says
Should I use almond milk?
Hannah DeCamp says
Ive made steel cut oats before and i love them. I soak them also…. I add bananas.. Chopped dates… Flax and chia seeds…..cinnamon… Dash of salt… Slicded almonds…. In almond milk or water. Blueberries are delicious in them also. Next Im going to try pear or apple I have no doubt it will taste wonderful!