Let’s talk oats real quick. What exactly is the difference between steel-cut oats and “regular” oats? Steel-cut oats are a little less processed. They are made by taking the whole oat groat and cutting it into 2-3 pieces for easier cooking. That is where the name comes from. 

Rolled oats, in contrast, are made from the same type of oat groats, but they have been steamed and flattened for faster cooking. The fastest to cook are the instant/quick oats, which are rolled oats that have been chopped into smaller pieces.

While the processing is different, nutritionally the oats are roughly the same. You get the same heart health benefits with all oats. However, the big differences are in taste, texture, and cooking time. I like all three forms of oats and cook them all regularly based on what I am aiming for.

This recipe is specifically about how to get perfect, creamy Coconut Cranberry Almond Steel-Cut Oats. The number one complaint people have about steel-cut oats is the time it can take to prepare. For that reason, I also included the steps I use to meal prep my oats. Using this make-ahead and freeze technique makes your subsequent meals as convenient as a pack of instant oats.

First step is to boil your milk and water mixture. This is where things can get messy if you let it boil over. Try this tip to reduce the chances.

Add in your oats and bring back to a boil.

These were the oats after about 15 minutes. The longer you cook the oats, the thicker and creamier they’ll get.

I cook mine a little longer to about this consistency.

I use brown sugar for the richer taste and I like to add in freshly ground (I use my coffee grinder) flax seeds for the nutrients and nutty taste.

These are the mix-ins I used to make the Coconut Cranberry Almond Steel-Cut Oats: sweetened coconut flakes, dried cranberries, chopped almonds, and sunflower seeds.

For the make ahead and freeze meal prepping option, I use silicon baking cups to freeze the cooled oatmeal into small, easy to reheat serving sizes.

Press in some of your mix-ins combo to the top of each muffin cup.

I love how pretty and inviting it looks!

Place the muffin tin in the freezer until the oatmeal is frozen solid.

Use this image to save the recipe to Pinterest so you always have it on hand:

Store the oatmeal “pucks” in a large Tupperware container or resealable bag. When ready to eat, place 2-3 frozen pucks in a microwave-safe bowl with more milk. Heat for a few minutes, stirring occasionally. Enjoy!