French Lavender Honey Steel Cut Oats

Name: French Lavender Honey Steel Cut Oats
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: ¾ cup (150 g) steel cut oats; 1½ cups (360 ml) whole milk; 1½ cups (360 ml) water; ¾ teaspoon (1½ g) culinary-grade dried lavender buds; 2 tablespoons (30 g) raw or mild honey; ½ lemon (50 g) fresh lemon, zested (finely grated); ⅛ teaspoon (1 g) sea salt; 1 tablespoon (14 g) unsalted butter, cold (optional)

From the MyKitchenBank Kitchen

Creamy steel cut oats infused with dried culinary lavender and sweetened with honey, finished with fresh lemon zest. This French-inspired breakfast is sophisticated yet comforting, with a subtle floral note and a bright citrus lift. Serve warm with a dollop of Greek yogurt or crème fraîche and extra honey drizzle.

Prep: 5 min
Cook: 30 min
Wait: 5 min
Total: 40 min
Makes: 2 generous servings (about 1.5 cups each)

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Steps

Before you start

Have all ingredients measured and ready before you start cooking
Use culinary-grade dried lavender buds, not ornamental varieties
Zest the lemon before cutting and juicing it

1
Combine liquid and lavender
- In a medium heavy-bottomed saucepan (2 to 3 quart capacity), combine 1.5 cups (360 ml) whole milk and 1.5 cups (360 ml) water.
- Bring to a gentle simmer over medium-high heat, stirring occasionally, about 3 to 4 minutes.
- Once small bubbles form around the edges, add 0.75 teaspoon (1.5 g) dried culinary lavender buds.
- Stir well to distribute evenly.
- Let the lavender infuse for 1 minute while the liquid is still steaming, then proceed to the next step.
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Ready when: Small bubbles form around the edges of the pot, and steam rises steadily
Tip: Do not let the liquid boil vigorously or the milk may scorch on the bottom. Gentle heat prevents this and helps the lavender flavor infuse properly.
2
Add oats and salt
- Reduce the heat to medium.
- Slowly pour 0.75 cup (150 g) steel cut oats into the simmering liquid, stirring constantly with a wooden spoon or silicone spatula.
- This prevents clumping.
- Once all oats are in, add 0.125 teaspoon (1 g) sea salt.
- Stir thoroughly to combine.
- The mixture will bubble gently.
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Ready when: All oats are fully submerged and the mixture bubbles gently at medium height
Tip: Add oats slowly and stir constantly to prevent lumps from forming. If a few small clumps appear, press them against the side of the pan with the back of your spoon.
3
Simmer and stir regularly
- Maintain the heat at medium and simmer the oats, stirring every 2 to 3 minutes with a wooden spoon, breaking up any foam that rises to the surface.
- Steel cut oats need regular stirring to cook evenly and develop a creamy consistency without turning mushy.
- Continue for 25 to 28 minutes, until the oats are tender but still slightly chewy at the center when bitten.
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Ready when: Oats are tender with a slight chew, liquid is mostly absorbed but the mixture still looks creamy and moves slowly when the pan is tilted
Tip: Set a timer for 2-minute intervals so you don't forget to stir. Under-stirring results in a gummy or burnt bottom; over-stirring makes mushy oats. Aim for gentle, regular stirring.
4
Finish with honey and lemon
- Remove the pan from heat.
- Stir in 2 tablespoons (30 g) raw or mild honey, blending it evenly throughout.
- Add the finely grated zest from 0.5 lemon (50 g).
- Stir well until the honey dissolves and the zest is distributed.
- The lemon zest brightens the floral notes of the lavender and adds a subtle citrus lift.
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Ready when: Honey is completely dissolved and lemon zest is evenly mixed throughout
Tip: Add lemon zest just before serving rather than earlier; fresh zest keeps its bright flavor and color better than if cooked into the oats.
5
Rest and adjust consistency
- Let the oats rest off the heat for 3 to 5 minutes.
- The mixture will continue to thicken slightly as it cools.
- If you prefer a thinner consistency, you can stir in a splash of warm milk (about 2 to 4 tablespoons / 30 to 60 ml) to reach your desired creaminess.
- If you like it thicker, let it rest longer without stirring.
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Ready when: Oats have set to your preferred thickness, still warm
Tip: Do not stir during resting or you will break apart the individual oat grains. Let it sit undisturbed for the best creamy texture.
6
Serve and garnish
- Divide the oats evenly between two bowls.
- Top each serving with a small knob of cold unsalted butter (if using), which will melt into the warm oats.
- Drizzle with a little extra honey, add a small pinch of fresh lemon zest, and serve immediately while still warm.
- Optional toppings include a dollop of crème fraîche or Greek yogurt, a few candied lemon slices, or a light sprinkle of additional lavender buds for elegance.
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Ready when: Oats are portioned and garnished, ready to serve
Tip: Serve immediately—steel cut oats thicken as they cool. If you must wait, keep the pot covered on very low heat and stir in splashes of warm milk to loosen as needed.

Good to know

Tips

Use only culinary-grade dried lavender buds, not ornamental lavender, which may be treated with pesticides. Culinary lavender is mild and sweet, enhancing rather than overpowering the dish.
Steel cut oats take longer to cook than rolled oats (25–30 minutes vs. 5 minutes), but they hold their shape better and have a pleasantly chewy texture. Do not try to rush the cooking by increasing heat.
Stir frequently to prevent sticking on the bottom and to encourage even cooking and creaminess. The oats should move easily in the pot; if they stick, reduce heat slightly and stir more often.
For a more indulgent version, replace 0.5 cup (120 ml) of water with heavy cream or crème fraîche, or top with a spoonful of crème fraîche and candied lemon slices before serving.

Make ahead

You can toast and measure the steel cut oats into a container the night before. You can also zest the lemon ahead and store it in a sealed glass jar in the refrigerator for up to 2 days, though fresh zest is ideal. The oats themselves must be cooked fresh to order for the best texture and flavor.

Storage & reheating

Leftover cooked oats (if any) can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or water over medium-low heat, stirring frequently, until warmed through and loosened to your preferred consistency (about 3 to 5 minutes). You can also reheat in a microwave-safe bowl, adding 2 to 4 tablespoons (30 to 60 ml) of milk, microwaved in 30-second intervals until warm. Do not freeze; the texture becomes grainy upon thawing.

Substitutions

culinary-grade dried lavender buds → Fresh or dried culinary rose petals (use 0.5 teaspoon / 1 g for a milder floral note) or 0.25 teaspoon dried or fresh thyme. Lavender is distinctive and not easily replaced, but rose petals offer a different floral elegance. Thyme gives an herbal rather than floral note. Adjust to taste as both are stronger in flavor.
raw or mild honey → Maple syrup or agave nectar in equal amounts (2 tablespoons / 30 g), or light brown sugar (1.5 tablespoons / 20 g). Honey adds subtle floral depth; maple syrup brings earthiness, while agave and brown sugar are more neutral sweeteners. The texture will be slightly different with each.
whole milk → Half-and-half, heavy cream, oat milk, almond milk, or a mix of water and any of these. Whole milk provides richness. Heavy cream makes it luxuriously creamy; half-and-half is slightly lighter. Plant-based milks work well but may separate slightly on the stove. Use 1.5 cups (360 ml) of your chosen substitute.
fresh lemon → Fresh orange zest (0.5 orange), or 0.25 teaspoon dried lemon or orange zest. Lemon zest is essential for brightness. Orange zest offers a softer citrus note. Dried zest should be added with the honey and stirred well, as it is less fragrant than fresh.