Gluten Free Make-Ahead Steel-Cut Oats

Total time35 min

Prep time5 min

Cook time30 min

Toasting steel-cut oats until they turn a shade darker and smell nutty is the secret step that gives this porridge real depth, and a slow simmer turns them tender and creamy without ever going mushy. Maple syrup, cinnamon, and a splash of vanilla stir in right at the end for warm, cozy flavor in every spoonful. The best part is the make-ahead format: portion it into jars, let them chill, and you've got a whole week of breakfasts ready to reheat in minutes. Each jar loosens back up with a quick warm-up and a splash more liquid, landing right back at that same thick, spoonable texture. It's a naturally solid pick for a gluten free morning routine, since oats-based breakfasts like this one are easy to build a repeatable rotation around.

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Ingredients

5 servings

1 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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2 cups steel-cut oats
6 cups water
1 cup whole milk
½ tsp fine salt
2 tbsp pure maple syrup
1 tsp ground cinnamon
1 tsp pure vanilla extract

For reheating

2–3 tbsp additional milk or water per serving, for reheating

Instructions

1
Melt the butter in a large saucepan over medium heat until foamy. Add the steel-cut oats and stir to coat, toasting for 2 minutes until they smell nutty and turn a shade darker.
2
Pour in the water and milk, then add the salt. Raise the heat to medium-high and bring to a boil, stirring occasionally.

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