Brown Sugar & Maple Steel Cut Oats

Like many people I found myself toting along those small envelopes of instant maple and brown sugar oatmeal to work.  We all know that oatmeal is so good for you and keeps you full and gives you lots of energy for the morning so it’s good to eat but…… I don’t know about you but my initial reaction when eating the stuff from the envelope wasn’t ever ‘wow yummy!’ it was more along the lines of ‘wow it’s glue’.  Yuck.  For a while I was measuring out 1/4 cups of rolled oats and bringing them to the office too which was somewhat better but still pasty.

I say no more!!!!

Recently I was inspired by one of the America’s Test Kitchen episodes that featured steel cut oats and how to cook them overnight to avoid the 45 minutes of cooking in the morning that they normally take. So I bought a can (how retro) to see what I could do.  I was thinking if I can cook them overnight then reheat in the AM why can’t I cook them normally and then reheat?  And I can!! And how easy it is!!! There’s literally 2 minutes of attention that you have to pay to the pot during the whole 40 minutes that it’s cooking (aside of a few stirs). I let it cook while I vacuumed yesterday.

Do you know that steel cut oatmeal reheats amazingly well? The texture is still al dente (for lack of a better way to say it) and the flavor is the same as when it was first made. Below you will find instructions for a week’s worth (plus a pretty good sized bowl right away) of small containers of steel cut oatmeal. I prepare it on Sunday and pack it into small 1/2 cup containers to bring to the office all week. So give it a try! I’m sure that you won’t want to go back to the paste after this.


Brown Sugar & Maple Steel Cut Oats


  • 3.5 cups water
  • Pinch of salt
  • 1 cup steel cut oats (I used John McCann’s Irish Oatmeal)
  • 1.5 tbsp vanilla extract
  • 1.5 tbsp maple syrup (try to use the real stuff) plus more for drizzling
  • 1/2 cup milk (use whatever kind you like-skim, whole, etc..)
  • brown sugar for topping


  1. In a small nonstick stockpot bring the water to a boil and add salt.
  2. Stir in oatmeal and reduce heat to low.
  3. Cook for 25 minutes, stirring occasionally.
  4. Add the vanilla, syrup and milk and stir until thoroughly combined.
  5. Cook for another 10 minutes, stirring occasionally.

At this point you’re ready to eat it. Enjoy!!!

If you’re going to store it to eat later allow the oatmeal to cool in the pan, stirring from time to time. When it’s cool spoon it into containers with lids and keep it in the fridge. I used 1/2 cup containers. To eat I put the oatmeal in a small bowl, break it up with a spoon and microwave for a minute or so until it’s hot.  Then I sprinkle with brown sugar and drizzle the syrup on it. YUMMY!!

This recipe is all mine. I’m interesting in exploring other toppings, mixing ins etc… I saw one the other day that had toasted hazelnuts on top and that sounded declicious. Perhaps I’ll bake an apple and mix that in……hmmmm


2 Comments (+add yours?)

  1. USA Kiwi (Kylee)
    Oct 30, 2013 @ 11:34:17

    Steel cut oats are fantastic! keep you fuller longer than the quick cook ones too.
    Yummy recipe 🙂


  2. Trackback: Pumpkin Steel Cut Oatmeal | Sparks from the Kitchen

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