Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Steel-Cut-Oatmeal Bars

By , from the Culinate Kitchen collection
Serves 8

Introduction

If you’re a steel-cut-oatmeal lover who doesn’t always find time to prepare your oats, this recipe — and a microwave — can help. You make the oatmeal on Sunday, chill it in a baking pan, and cut bars to eat throughout the week. The recipe is based on one from Cooking Light magazine, which recommended serving the oatmeal chilled.

Ingredients

3 cups water
1 cup milk, preferably whole milk
¼ cup brown sugar, packed
½ tsp. cinnamon
¼ tsp. salt
cups steel-cut oats
½ cup chopped dried cherries or other dried fruits (raisins work well)
~ Vegetable oil or butter for coating the pan
½ cup chopped walnuts, hazelnuts, or almonds
2 Tbsp. unsalted sunflower seeds

Steps

  1. In a large saucepan, bring the water, milk, brown sugar, cinnamon, and salt to a boil over medium-high heat; watch it closely to prevent it suddenly boiling over. Stir in the oats and dried fruit; as soon as it begins to simmer, reduce the heat and cook it, stirring occasionally, until it thickens, about 20 minutes.
  2. While the oats cook, lightly coat an 11-inch-by-7-inch baking dish with oil or butter.
  3. When the oatmeal is ready, stir in the nuts and seeds. Spoon the mixture into the prepared pan and let it cool a bit. Cover and chill.
  4. To serve, cut the oatmeal into squares. Place one or two squares in a bowl, and heat in the microwave until it’s just warm; serve topped with more milk or a splash of cream if you wish.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are 11 comments on this item
Add a comment
Average Rating 5
36% recommend this recipe
1. by healthgal on Mar 3, 2010 at 12:14 PM PST

Hello. Love this idea. I wonder if I can use a sugar substitute. I’m not eating sugar at this time. What would you suggest?

Thank you.

2. by Trisha Coffman on Mar 3, 2010 at 12:20 PM PST

Love this idea. Even better: my girls will love this either for breakfast or post-soccer practice.

3. by Kathy Ray on Mar 3, 2010 at 1:55 PM PST

I have been cooking the steel cut oats, without all the extras except for spices and dried fruit, then refrigerating them, taking a couple tbsp. daily, mixing with berries, microwaving for a minute, then adding a tbsp. of yogurt. This is a complete breakfast in one bowl. I like the bar idea tho, and will try that.

4. by Kim on Mar 3, 2010 at 9:45 PM PST

Healthgal, I’m not going to be much help in the sugar-substitute department, but I’ll bet you could just leave the brown sugar out and rely on the fruit for a little sweet. Have you tried agave nectar — a drop on top? Maybe someone else has ideas?

Trisha: My kids love these cold for afternoon snacks. They actually ask for them!

Kathy: The oats keep well in the fridge, no? Such a good idea.

5. by Paige at The Spice House on Mar 4, 2010 at 1:40 PM PST

A good substitute for sugar is to stir in a ripe banana or a roasted sweet potato. They’re natually sweet and give oatmeal a great creamy flavor.

6. by Maria on Mar 10, 2010 at 9:19 AM PST
Rating: five

This recipe is great! next time I will cut down on the brown sugar, you don’t need that much w/ the sweet of the dried fruit. Also, I wouldn’t necessarily call them a “bar.”

7. by llopez on Mar 13, 2010 at 7:36 PM PST

I’m a believer! I agree on cutting back the brown sugar a little and maybe adding more cinnamon. I didn’t have cherries so I did raisins and I didn’t have sunflower seeds so I did hazelnuts (filberts if you are an Oregonian) and almond slivers. YUM!

8. by Kate on Jul 17, 2010 at 7:46 PM PDT

Oh I’ve made “steel cut oat loaf” for years by pouring the cooked oats into a loaf dish and cooling in the fridge. Each morning, a slice is microwaved and quickly turns loose and then is topped as usual, but, I never thought to make all the mix-ins in advance and then cut into bars. I’ll try it this way next time!

9. by Jeanne Burns on Nov 13, 2010 at 11:32 AM PST

What a brilliant recipe. I can’t wait to try this. The reason I don’t eat steal cut oats more is how long they take to cook!

10. by Sarah on Sep 23, 2012 at 5:26 PM PDT
Rating: five

THANK YOU for this recipe... I’ve made it several times now and it’s my “Commuter Breakfast” - make the bars Sunday night, keep in the fridge and cut a square each morning. Here’s a few notes I’ve made:

1 - bars stay moist all week (I’ve frozen them too - no problems there) They hold their shape well.

2 - I leave out sugar completely and don’t miss it. I usually add a dollop of yogurt and/or fresh fruit.

3 - Since the milk bubbles up, use a big pan OR add the oats right at the start (takes longer but no boiling-over problems.)

4 - Flexible recipe - I always vary the fruit, add flax seed, etc...

Thank you again.

11. by Amanda W on Jul 3, 2013 at 12:28 PM PDT

I just made these with chocolate soy milk instead of regular milk & no brown sugar, substituted with stevia. I also added chocolate chips, coconut, and chopped almonds. AMAZE! Thanks for the recipe.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice