Recipe

Rustic Steel Cut Oats (Smoky and Earthy)

A cozy, savory-leaning bowl of steel cut oats with toasted oats, smoked paprika, mushrooms, and a soft-boiled (jammy) egg option. Weekday-friendly, deeply comforting.

By Matt Campbell

•

4.8

A rustic bowl of creamy steel cut oats topped with sautéed mushrooms, a soft-boiled egg, chopped herbs, and a drizzle of olive oil on a wooden table

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Steel cut oats usually get filed under sweet breakfast, but I am here to gently nudge them into their other, extremely underrated personality: savory, smoky, and earthy. Think of this as the cozy-carb cousin of risotto. Same creamy comfort, way less babysitting, and you can top it with whatever is hanging out in your fridge.

We toast the oats first for a nutty backbone, then build a quick flavor base with onion, garlic, smoked paprika, and mushrooms. The result is a bowl that tastes like it took all morning, even if you made it half-awake on a weekday.

Steel cut oats toasting in a saucepan until lightly golden

Why It Works

Toasting = instant depth. It makes the oats taste nuttier and more “rustic” instead of one-note.
Smoked paprika + mushrooms gives you that campfire-ish vibe without needing any fancy ingredients.
Oats are forgiving. Add broth if it gets too thick, simmer longer if you want it creamier, and season until it pops.
Built for toppings. Jammy eggs, greens, cheese, hot sauce, roasted veggies, leftover chicken. This bowl says yes.

Pairs Well With

Fried eggs and hot sauce
Roasted sweet potatoes and pepitas
Garlicky sautéed greens
Sharp cheddar or crumbled feta

Storage Tips

Steel cut oats thicken as they cool. That is normal. Honestly, it is kind of their thing.

Refrigerate

Cool completely, then store in an airtight container for up to 4 days for best quality.

Reheat

Stovetop: Add a splash of broth or water, warm over medium-low, and stir until creamy again.
Microwave: Add a splash of liquid, cover loosely, and heat in 30 second bursts, stirring between rounds.

Freeze

Freeze in single portions for up to 2 months for best quality. Thaw overnight in the fridge, then reheat with extra liquid.

Quick tip: If you know you are meal prepping, keep toppings separate so mushrooms stay nicely browned and herbs stay bright.

Common Questions

Can I make these oats vegetarian or vegan?

Yes. Use vegetable broth and finish with olive oil or vegan butter. Skip the egg and add toppings like roasted chickpeas, avocado, or a spoon of hummus. For extra savory energy, try a little miso (stir in off heat) or a sprinkle of nutritional yeast.

Do I have to use mushrooms?

Nope. Mushrooms bring the earthy part, but you can swap in diced zucchini, roasted cauliflower, sautéed spinach, or even caramelized onions. If you skip mushrooms, consider adding a tiny splash of soy sauce or a pinch of extra smoked paprika for depth.

Why are my steel cut oats still chewy?

Chewy is normal, but if they feel undercooked, they simply need more time and a little more liquid. Add 1/4 cup broth or water and simmer 5 to 10 minutes longer.

Can I use rolled oats instead?

You can, but it is a different dish. Rolled oats cook faster and turn creamy quickly. If you use rolled oats, reduce liquid and cook time a lot, and keep an eye on texture.

How do I keep the oats from sticking to the pot?

Use a heavy-bottomed saucepan, keep the heat at a gentle simmer, and stir every few minutes. If things look dry, add a splash of broth before it starts to catch.

Is there a gluten-free option?

Yes, as long as your oats are certified gluten-free. If you use soy sauce, pick tamari or a gluten-free soy sauce since regular soy sauce often contains wheat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid
Skillet for mushrooms (or use the same pot first, then wipe it out)
Wooden spoon or silicone spatula
Knife and cutting board
Measuring cups and spoons

I started making savory oats during a stretch where I wanted something warm and filling, but I was tired of sweet breakfasts that had me hungry again by 10 a.m. The first time I threw smoked paprika into the pot, I did that classic mid-stir pause like, wait, why does this smell like I know what I am doing?

Now this is my “blanket in a bowl” meal. It is the kind of breakfast that quietly turns into lunch, and sometimes dinner, especially when I top it with mushrooms and a soft-boiled (jammy) egg and call it self-care.

Rustic Steel Cut Oats (Smoky and Earthy)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 30 to 40 minutes

Total Time 40 to 50 minutes

Servings 4

Ingredients

1 cup steel cut oats
1 tablespoon olive oil, plus more for finishing
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (optional, but very good here)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 cups low-sodium chicken or vegetable broth (or half broth, half water), plus more as needed
8 ounces cremini mushrooms, sliced
1 tablespoon butter (or more olive oil for dairy-free)
1 teaspoon soy sauce or tamari (optional, adds extra savory depth)
1 to 2 teaspoons lemon juice or apple cider vinegar, to finish
2 tablespoons chopped parsley or chives, for serving

Optional toppings

Soft-boiled (jammy), poached, or fried eggs
Grated Parmesan, sharp cheddar, or crumbled feta
Baby spinach or arugula
Chili crisp or hot sauce
Toasted pumpkin seeds or sunflower seeds
Fresh thyme or rosemary (a pinch goes a long way)

Instructions

Toast the oats. Set a medium saucepan over medium heat. Add the steel cut oats and toast, stirring often, until they smell nutty and turn a shade darker, about 3 to 4 minutes.
Build the flavor base. Lower the heat to medium-low. Add 1 tablespoon olive oil, then stir in the finely chopped onion. Cook, stirring often, until softened, about 3 minutes. Add garlic, smoked paprika, and cumin (if using). Stir constantly for 30 seconds, just until fragrant, so nothing scorches.
Simmer. Add broth (or broth and water), salt, and pepper. Bring to a gentle boil, then reduce to a low simmer. Partially cover with the lid left ajar about 1 inch to cut splatter. Simmer, stirring every 5 minutes or so, until the oats are creamy but still pleasantly chewy, 25 to 40 minutes depending on your oats and simmer. If the pot looks dry at any point, add a splash more broth or water.
Meanwhile, sauté the mushrooms. Heat a skillet over medium-high. Add butter (or olive oil). Once hot, add mushrooms and spread them out. Let them cook undisturbed for 2 to 3 minutes so they brown. Stir and cook until deeply golden and tender, 5 to 7 minutes total. Season with a pinch of salt and pepper. Add soy sauce or tamari (if using) and toss for 15 seconds.
One-pot note: If you are using a single pot, cook the mushrooms first, scrape them into a bowl, then wipe out the pot and start the oats.
Finish the oats. When the oats are creamy, turn off the heat. Taste and adjust salt. Stir in lemon juice or vinegar to brighten everything up. This is the “okay, wow” step.
Serve. Spoon oats into bowls, top with mushrooms, herbs, and a drizzle of olive oil. Add an egg or cheese if you want to turn this into a full-on meal.

Nutrition information is estimated.

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