February 16, 2011

VH BASICS: Cooking Steel Cut Oats

I was never a big oatmeal person growing up. My parents always had enough sugary cereal on hand to keep us happy. But when I started my P90X workouts, I needed a simple and healthy breakfast that was also high in protein. That's where these steel-cut oats come in. Also, I don't know what you guys think, but Oprah has been shoving steel cut oats down our throat for a while now.

I tried making them in my pressure cooker, and it worked great, except for the fact that it splattered out some gooey liquid from the vent. So I've found that cooking these on the stove top works best for me. Towards the end of the cooking process, when you go and stir it, it still (for me at least) violently bubbled and splattered, so make sure you have a big pot so it doesn't get all over your stove top. I make 2 cups at a time so I have a big bowl in my refrigerator that I can go to in the morning and add whatever I want. I'll be adding different variations and flavors in the future for you guys, so watch for those!

  • 3 tbsp coconut oil
  • 2 cups steel cut oats
  • 6 cups hot water
  • 1 cup non-dairy milk

Melt your oil in a deep pot over medium heat, add your oats and stir for 2 minutes until the oats are lightly toasted.

Add 6 cups of hot or boiling water to the pot. Stir, and reduce the heat to a simmer. Simmer for about 25 minutes, only stirring once or twice.

After 25 minutes, add 1 cup of non-dairy milk, and stir it in. Cook for another 8-10 minutes, and make sure to stir it once or twice so that the oats don't stick to the bottom of the pan.

Once most of the liquid has been absorbed, remove the oats from the heat, and allow to sit, covered, for 2-3 minutes.

These will stay good in your refrigerator for about a week. To reheat, just pop in the microwave for 1-2 minutes or reheat on your stove top with a little non-dairy milk!


  1. Love this recipe! So simple, but so yummy. I love the subtle hint of coconut from toasting the oats in coconut oil.