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Overhead view of chewy steel-cut oatmeal in a speckled bowl, almond butter swirled through, banana coins on top

Creamy Steel-Cut Oats with Almond Butter and Banana

Stovetop steel-cut oats simmered until chewy, then topped with almond butter, banana, and cinnamon for a filling make-ahead breakfast.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 1 cup steel-cut oats / 170 g
  • 3 cups water / 720 ml
  • 1 cup whole milk / 240 ml; plus more for serving
  • 1/4 tsp salt
  • 2 ripe bananas medium; sliced
  • 4 tbsp almond butter / 60 g; plus extra for drizzling
  • 1/2 tsp ground cinnamon
  • 2 tbsp maple syrup / 30 ml; optional
  • 2 tbsp chopped almonds or walnuts optional, for topping

Method
 

  1. Bring the water and salt to a boil in a 2-quart / 1.9 L saucepan over high heat.
  2. Stir in the steel-cut oats. Reduce heat to low, cover partway, and simmer for 25 to 30 minutes, stirring every 5 minutes or so, until the oats are tender and most of the water is absorbed.
  3. Pour in the milk during the last 5 minutes of cooking and stir. Oats can turn gluey if you walk away too long here, so keep an eye on the pot and add a splash more milk or water if it looks too thick.
  4. Remove from heat once the oats are creamy but still hold some chew, not mushy. Stir in the cinnamon.
  5. Divide the oatmeal between 4 bowls.
  6. Swirl 1 tablespoon of almond butter into each bowl while the oats are still hot, so it melts slightly.
  7. Top with sliced banana and a drizzle of maple syrup if using.
  8. Scatter chopped nuts over top for crunch and serve right away.

Notes

  • Stir every 5 minutes, not constantly, to avoid a gluey pot.
  • Add banana and almond butter right before serving.
  • Double the batch and freeze portions for busy mornings.
  • Use certified gluten-free oats if cooking for celiac diets.