Creamy steel cut oatmeal with toasted pecans, bananas, cinnamon, and brown sugar. A warm, satisfying breakfast that sticks with you.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those mornings where the cereal just won’t cut it, toast feels like a sad afterthought, and you need something a little more? That was me—middle of February, gray skies, and a kitchen that felt colder than the porch.
I remembered a bag of steel cut oats I bought months ago. Totally forgot they were buried behind a box of tea I swear I was going to drink. Honestly, I used to think steel cut oatmeal was reserved for health nuts or those people who get up at 5 a.m. to journal and stretch. Spoiler: I am not one of those people.
But I pulled them out anyway. And wow—once I gave it a real shot (butter, brown sugar, the works), it was like someone handed me a warm hug in a bowl. The texture! The flavor! Suddenly I was toasting pecans and slicing bananas like I was on a cooking show. And now? I make it all the time—especially on days I need to feel like I’ve got my life just slightly together.
Why You’ll Love This Steel Cut Oatmeal Recipe?
Look, I know you can buy those pre-flavored instant oatmeal packets. They’re fine. But this? This is next level. The oats are toasted in butter, which gives them this warm, nutty depth. We’re talking rich, creamy, and just the right amount of sweet thanks to brown sugar and ripe banana.
And here’s the part that makes it feel a little fancy—pecans. Toasted. Fragrant. A little crunchy on top of the soft, steamy oats. It’s that kind of cozy that feels like a Sunday morning, even if it’s Tuesday and you overslept and your coffee got cold.
Plus, it actually fills you up. Not the “I’ll be hungry in 20 minutes” kind of full. Real, satisfying fuel-your-day kind of full.
Ingredient Notes:
If you’re like me, you’ve probably glanced at a recipe and thought, Do I really need all of that? Short answer: yes. But here’s why each one counts in this bowl of comfort.
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Steel Cut Oats: These aren’t your usual rolled oats. They’re hearty and chewy, with actual texture. They take longer, but that’s part of the magic.
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Water + Whole Milk: I use a combo—water lightens it up, milk makes it creamy. You could use all milk, but honestly, I like a balance.
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Butter: Just a tablespoon. But when you toast your oats in it first? It’s life-changing. Warm, nutty, golden perfection.
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Toasted Pecans: These are your crunch. Your character. They add flavor and texture—don’t skip ’em.
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Brown Sugar + Cinnamon: You don’t need much. Just enough to say, “Hey, I’m sweet and warm and a little nostalgic.”
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Vanilla Extract: Optional? Sure. But it rounds everything out. Kinda like background music at brunch.
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Bananas: The final touch. They melt just a little on top, sweetening each bite in the best way.
How To Make Steel Cut Oatmeal?
Okay, deep breath—it looks like a lot, but once you do it once, you’ll barely need to look at the recipe again. Pinky promise.
Step 1: Toast the Pecans
Preheat your oven to 350°F. Scatter the chopped pecans on a baking sheet and toast for about 7–10 minutes. You’ll know they’re ready when your kitchen smells like fall. Give the pan a little shake halfway through so they toast evenly. Set ’em aside to cool.
Step 2: Heat the Milk + Water
In a medium pot, bring your water and milk to a gentle simmer. Not boiling—just warm and steamy.
Step 3: Toast the Oats
In a separate pot (yep, two pots, but it’s worth it), melt your butter. Add the steel cut oats and stir them around for 2–3 minutes. They’ll turn golden and smell amazing. Like popcorn meets roasted grain. Then pour them into your milk mixture.
Step 4: Simmer It Slow
Lower the heat and let it simmer—uncovered—for about 20 minutes. Don’t stir. Let the oats soak it all in and get thick, like gravy.
Step 5: Final Touches
Once it starts looking creamy, stir in your salt and vanilla. Keep it simmering for another 7–10 minutes until it’s thick and cozy. Turn off the heat and let it sit for five minutes while you slice your bananas and maybe sneak a pecan or two.
Step 6: Top + Serve
Scoop the oatmeal into bowls and top with a teaspoon of brown sugar, a sprinkle of cinnamon, a few chopped pecans, and half a banana each. Eat it while it’s warm and you can still see the steam.
Want To Save This Recipe?
Storage Options:
Leftovers? Welcome. Store extra oatmeal in an airtight container in the fridge for up to five days. When you’re ready, reheat with a splash of milk or water to loosen it up.
I’ve even frozen individual portions in muffin tins and popped them out for quick breakfasts. Fancy? No. Genius? I mean, maybe.
Variations and Substitutions:
This recipe is super forgiving. Like a good friend who doesn’t mind if you show up late in sweatpants.
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No dairy? Sub with oat milk, almond milk, coconut milk—whatever you’ve got.
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Out of pecans? Walnuts, almonds, or hazelnuts will totally work.
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More fruit? Try blueberries, chopped apples, or sliced strawberries.
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Extra cozy? Add nutmeg or cloves if you’re feeling spicy.
Make it yours. There’s no wrong way to oatmeal.
What to Serve with Steel Cut Oatmeal?
Oatmeal can totally be the star, but here’s how to round it out if you’re feeding a crew (or just feeling fancy):
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A hot latte or strong black coffee (yes please).
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Scrambled eggs or a veggie frittata for extra protein.
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Greek yogurt on the side if you want that tangy contrast.
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A slice of toast with jam… because carbs on carbs is always a vibe.
Frequently Asked Questions:
Do I really have to toast the oats?
Look, you don’t have to. But if you’ve got two extra minutes? Do it. That flavor hit is no joke.
Can I make it overnight?
Totally. Let it cool, store it in the fridge, and reheat it in the morning. Add a splash of milk and stir it gently until creamy again.
Can I double it for meal prep?
Absolutely. It reheats beautifully, and you’ll thank yourself every morning.
Steel cut oatmeal might take a little longer than the instant stuff, but trust me—it’s worth it. It’s like breakfast went to therapy, found itself, and came back warm, kind, and deeply satisfying.
If you give it a try, tell me your favorite topping combo—I’m always looking for new oatmeal inspo!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Steel Cut Oatmeal
Ingredients
- ¼ cup toasted pecans chopped
- 3 cups water
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 cup steel cut oats
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon dark brown sugar
- ¼ teaspoon ground cinnamon
- 2 ripe bananas sliced
Instructions
Toast the Pecans:
- Preheat the oven to 350°F (175°C). Evenly spread the chopped pecans on a baking sheet. Toast in the preheated oven for 7 to 10 minutes, shaking the pan once during baking to ensure even toasting. Remove and allow to cool completely.
Simmer the Liquids:
- In a medium saucepan set over medium heat, bring the water and whole milk to a gentle simmer.
Toast the Oats:
- In a separate, large saucepan, melt the butter over medium heat until it begins to foam. Add the steel cut oats and stir frequently for approximately 2 to 3 minutes, or until the oats are lightly golden and aromatic.
Combine and Cook:
- Carefully pour the hot milk mixture into the pan with the oats. Reduce the heat to medium-low and allow the mixture to simmer, uncovered, for approximately 20 minutes. Do not stir during this phase; the oatmeal should resemble a thick gravy-like texture as it cooks.
Season and Simmer:
- Stir in the salt and vanilla extract. Continue simmering for an additional 7 to 10 minutes, stirring occasionally, until the oatmeal becomes thick and creamy, and most of the liquid is absorbed.
Rest and Serve:
- Remove the pan from heat and allow the oatmeal to rest for 5 minutes. Spoon the oatmeal into serving bowls and top each portion with 1 teaspoon of brown sugar, a sprinkle of cinnamon, 1 tablespoon of chopped pecans, and half of a sliced banana. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
