Savory Steel Cut Oats
Steel-cut oats can be a nice alternative to rolled oats. It's kinda magical how cutting the same grain differently creates a totally different vibe. Since they cook for longer, I think the Instant Pot is a fabulous way to make them, but I've provided both IP and stovetop instructions. Both methods work beautifully — use whichever you prefer.
Servings: 4
Calories: 400kcal
Ingredients
For the oatmeal
- 2 tablespoons (28 grams) butter
- 1 large shallot minced
- 1 cup (160 grams) steel-cut oats
- 4 cups (950 ml) vegetable or chicken broth (see note)
- 2 tablespoons (30 ml) reduced sodium soy sauce
- ½ teaspoon freshly ground black pepper
Suggested toppings and mix-ins
- A 7-minute egg pictured
- Crispy roasted broccolini pictured
- Cooked crumbled bacon or shiitake bacon
- Garlicky sautéed spinach
- Sautéed zucchini and onion
- Sautéed mushrooms
- 1 tablespoon (15 grams) white miso paste
- ¼ cup (20 grams) grated parmesan or pecorino
- Flaky sea salt for finishing
Instructions
- Melt the butter in a medium pot or using the sauté function of the Instant Pot. Add shallot and cook, stirring frequently, until softened, about two minutes.
- Add oats and sauté for two minutes more.
- Stir in broth, soy sauce, and pepper.
- In the Instant Pot: Position lid and set vent to sealed position. Cook on manual, high pressure, for 10 minutes. Allow pressure to release naturally. Oats will appear liquidy at the top, but once you give them a good stir and let sit for 5 minutes, they will be perfectly creamy.
- On the stovetop: Bring to a boil over high heat, then reduce heat to maintain a gentle simmer for 25 to 30 minutes, until creamy and tender. Let sit for 5 minutes before serving.
Notes
- You'll need a bit less broth if cooking in the Instant Pot, since it's a sealed system with much less evaporation. It's a matter of personal preference, but I like to use 3 ½ cups.
- Leftovers will keep in an airtight container in the fridge for a week and can be warmed through in the microwave.
Nutrition
Serving: 1 | Calories: 400kcal | Carbohydrates: 56g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 1049mg | Fiber: 13g | Sugar: 8g