Raisin Cinnamon Steel Cut Oats
Creamy, nutty steel cut oats infused with warm cinnamon and sweet raisins. This stovetop porridge is heartier and more textured than rolled oats, with a rich, toothsome bite. Perfect for a satisfying breakfast that keeps you full all morning.
- Prep
- 5 min
- Cook
- 30 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 2 generous bowls (about 1¾ cups total)
Steps
Before you start
- Have all ingredients measured and ready
- Use a medium saucepan to prevent boiling over
- Stir frequently to prevent sticking and burning on the bottom
Combine oats and liquid
- In a medium saucepan, combine the steel cut oats, whole milk, and water.
- Stir well to break up any clumps.
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Tip: Measuring by cup rather than weight ensures the ratio stays balanced for creamy texture.
Bring to a boil
- Set the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking to the bottom.
- Once it reaches a full boil, you should see some steam rising and hear a gentle bubbling sound.
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Ready when: Mixture reaches a full rolling boil with visible bubbles breaking the surface
Tip: Stir more frequently as it heats to prevent the oats from settling and burning on the bottom.
Add raisins and spices
- Once boiling, reduce the heat to medium-low.
- Stir in the raisins, ground cinnamon, and sea salt.
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Tip: Adding the raisins now allows them to plump and soften as the oats cook, distributing their sweetness evenly.
Simmer and stir frequently
- Maintain a gentle simmer and stir the oats frequently—every 1–2 minutes—to prevent them from sticking and burning on the bottom of the pan.
- The mixture should bubble slowly and steadily around the edges.
- After about 25–28 minutes of simmering, the oats will begin to soften and the liquid will thicken noticeably.
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Ready when: Oats are tender with a slight bite, liquid has thickened to a creamy consistency, and most liquid is absorbed
Tip: Don't walk away during this step. Frequent stirring keeps the oats evenly cooked and creamy rather than gluey.
Finish with butter and honey
- Remove from heat.
- Stir in the cold butter pieces and honey (if using) until fully incorporated and melted.
- The butter adds richness and the honey deepens the sweetness of the raisins.
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Ready when: Butter is fully melted and mixture looks creamy and glossy
Tip: Adding cold butter off the heat prevents it from breaking and keeps the porridge silky smooth.
Rest and serve
- Let the oats rest in the pan, uncovered, for 3–5 minutes.
- During this time, they will continue to thicken slightly as they cool.
- Divide between two bowls and serve warm.
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Ready when: Oats have reached a thick, spoonable consistency
Tip: If the oats seem too thick after resting, stir in a splash of milk or water to loosen them. They thicken as they cool.
Good to know
Tips
- Steel cut oats take longer to cook than rolled oats (20–30 minutes vs. 5 minutes) but have a chewier, nuttier texture. Don't use rolled oats as a 1:1 substitute without adjusting the cooking time.
- The liquid-to-oats ratio is critical for creamy porridge. This recipe uses equal parts milk and water (1½ cups each) to 0.75 cup oats. Too much liquid makes it soupy; too little makes it thick and gluey.
- For overnight steel cut oats, you can soak them in the milk-water mixture for 8 hours in the refrigerator, then heat gently over medium-low for just 10–15 minutes in the morning. This cuts active cooking time in half.
- Cinnamon flavor is more pronounced when added early. If you prefer it more subtle, reserve half and stir it in at the end just before serving.
Storage & reheating
Store leftover oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, place in a saucepan over medium-low heat with a splash of milk or water, stirring gently until warm (about 3–4 minutes). You can also reheat a single portion in the microwave for 60–90 seconds, stirring halfway through.
Substitutions
- whole milk → half-and-half, oat milk, or almond milk. Dairy or non-dairy milks work equally well. Use the same amount. Non-dairy milks may be slightly less creamy; add an extra tablespoon of butter if desired.
- raisins → dried cranberries, chopped dried apricots, or chopped dates. Any dried fruit works. Cranberries and apricots add tartness; dates add richness. Use the same weight.
- ground cinnamon → pumpkin pie spice or apple pie spice. These blends include cinnamon plus nutmeg and other warm spices for deeper flavor. Use the same amount.
- honey → maple syrup, brown sugar, or agave nectar. All add sweetness. Use the same amount by weight. Brown sugar may make the oats slightly grainier; stir well to dissolve.
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- Meal
- Breakfast
- Method
- Stovetop
- Quick & Easy
- 5 Ingredients or LessEasyBeginner