Steel-cut oats are a hearty and healthy breakfast option made from whole oat groats that have been cut into smaller pieces rather than rolled. They have a chewier texture and nuttier flavor than traditional rolled oats. Steel-cut oats are most commonly made with water, but using milk instead can change the taste and nutrition of the final dish.
Quick Answer
Yes, you can use milk instead of water when making steel-cut oats. The milk will give the oats a creamier, richer taste and texture. The oats will also absorb some calcium and vitamin D from the milk, making it a more nutritious breakfast. Just use the same amount of milk as you would water and adjust cooking times slightly to account for the thicker consistency of milk.
How Milk Changes the Taste and Texture
Using milk instead of water when cooking steel-cut oats results in a creamier, smoother bowl of oatmeal. The proteins and natural sugars in milk give the oats a richer, more indulgent taste and texture compared to using water. The fat content of the milk also coats the oats, creating a more velvety mouthfeel.
Whole milk and 2% milk will create the creamiest steel-cut oats, while non-fat or skim milk will still make the oats creamier than water but with less richness. Any type of dairy milk or non-dairy milk like almond milk, soy milk, or oat milk can be substituted in a 1:1 ratio for the water when making steel-cut oats.
Cooking Time Adjustments
Since milk is thicker than water, cooking times may need to be extended by a few minutes when substituting milk for the water. Check the oats after the recommended stovetop cooking time and continue simmering if the oats are still too crunchy or underdone. The extra fat and proteins in milk can inhibit water absorption, so the oats may take longer to soften.
Nutrition Differences
Using milk instead of water when making steel-cut oats adds additional vitamins and minerals like calcium, vitamin D, vitamin A, and protein. This makes milk-cooked steel-cut oats a more nutritious choice over using water.
Calcium
One cup of cow’s milk provides approximately 300mg of calcium, while plant-based milks are often fortified with calcium levels similar to dairy milk. Calcium is essential for building and maintaining strong bones and teeth. Steel-cut oats themselves contain small amounts of calcium, but using milk introduces much higher amounts of this key mineral.
Vitamin D
Vitamin D plays an important role in immune health, bone health, and growth. Most types of dairy and plant-based milk are fortified with vitamin D to match the levels naturally found in cow’s milk. One cup can provide up to 120IU of vitamin D. Using milk provides an excellent opportunity to add more of this beneficial vitamin into your breakfast.
Vitamin A
Milk is a source of vitamin A, especially dairy milk which contains this vitamin naturally. Vitamin A supports eye health, immune function, and cellular communication. Steel-cut oats do not naturally contain vitamin A, so opting for milk instead of water adds this valuable micronutrient.
Protein
Milk contains high quality complete proteins that provide essential amino acids for maintenance, growth, and repair of the body. An 8oz glass of milk provides 8g of protein. This gives steel-cut oats a protein boost, as oats themselves contain about 5g of protein per 1⁄2 cup uncooked.
Nutrition Content Differences
Here is a nutritional comparison of 1 cup of cooked steel-cut oats made with water versus milk:
| Nutrient | With Water | With 1 Cup 2% Milk |
|---|---|---|
| Calories | 150 | 190 |
| Fat | 2.5g | 5g |
| Carbs | 27g | 26g |
| Protein | 5g | 10g |
| Calcium | 5% DV | 30% DV |
| Vitamin D | 0% DV | 10% DV |
| Vitamin A | 0% DV | 10% DV |
As shown, using milk instead of water slightly increases the calories, fat, and protein in steel-cut oats. The biggest difference is the calcium, vitamin D, and vitamin A content that milk provides.
Cooking Instructions
It’s easy to make creamy steel-cut oats with milk using these instructions:
Stovetop
Ingredients:
- 1 cup steel-cut oats
- 4 cups milk of choice
- Pinch of salt
- Optional mix-ins like fruit, nuts, cinnamon
Steps:
- Add the oats, milk, and salt to a saucepan. Whisk together.
- Cook over medium heat for 25-30 minutes, stirring occasionally. If using a thicker milk like whole milk, cook time may be slightly longer.
- Once the oats reach your desired consistency, remove from heat.
- Portion into bowls and add any desired toppings like fruit, nuts, honey, or cinnamon.
Slow Cooker
Ingredients:
- 1 cup steel-cut oats
- 4 cups milk
- Pinch of salt
- Optional mix-ins
Steps:
- Add all ingredients to a slow cooker and stir together.
- Cook on low heat for 7-8 hours.
- Stir before serving and add any mix-ins.
Instapot
Ingredients:
- 1 cup steel-cut oats
- 4 cups milk
- Pinch of salt
- Optional mix-ins
Steps:
- Add all ingredients to Instapot and stir.
- Seal lid and cook on high pressure for 10 minutes.
- Allow natural release for 10 minutes, then quick release remaining pressure.
- Stir before serving and add any mix-ins.
Tips
- Use any type of milk – dairy milks, soy, almond, oat, etc. Just avoid thick, creamy milks like coconut milk.
- Whole milk and 2% milk will make the creamiest oats. Skim or nonfat milk will still add creaminess vs. water.
- For lighter oats, try using half milk and half water.
- The milk may slightly curdle when cooking but will incorporate smoothly once done.
- Add a splash of milk after cooking if the oats seem too thick.
- Cook times may need to be extended 5-10 minutes since milk is thicker than water.
- Refrigerate leftover oats in an airtight container for up to 4 days.
FAQs
Why are my milk oats sticking to the pot?
The sugars and proteins in milk can cause sticking or scalding on the bottom of the pot. Use a heavy-bottomed pot and stir frequently to prevent this. Soaking the pot afterward can also help remove any stuck-on bits.
Can I use half milk, half water?
Yes, using half milk and half water is a great way to still get creaminess from the milk while thinning out the consistency compared to all milk. Follow standard cooking instructions but use 2 cups each of milk and water.
Do steel-cut oats have lactose?
No, steel-cut oats are naturally lactose-free since they do not contain dairy. However, mixing them with milk does add lactose to the dish. Opt for lactose-free dairy milk or a plant-based milk to keep steel-cut oats lactose-free.
Do you eat steel-cut oats hot or cold?
Steel-cut oats are best fresh and hot off the stove. The oats continue soaking up liquid as they cool, causing reheated leftover oats to have a mushier, porridge-like consistency. They can be eaten cold but are much creamier and pleasant when enjoyed freshly cooked.
Can I use other liquids like juice or coffee?
Steel-cut oats work well with any liquid. Try coconut milk for extra creaminess, almond milk for a nutty taste, or juice or coffee to add complementary flavors. Just maintain a 1:4 ratio of oats to liquid and adjust cook times as needed.
Conclusion
Using milk instead of water to make steel-cut oats adds great creaminess and richness along with extra nutrition like protein, calcium, and vitamins D and A. The milk gives the oats a smoother, more indulgent texture and complements their hearty taste. As long as cooking times are adjusted, the method can be substituted 1:1 in any steel-cut oats recipe. So don’t be afraid to pour on the milk next time you make this breakfast staple.