Creamy Irish Steel Cut Oats Recipe with Agave

A bowl of steel cut oatmeal topped with strawberries
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Creamy, delicious steel-cut oats, made from scratch and topped with your favorite mix-ins.


  • 2 cups water
  • 2 cups milk, or unsweetened soy or oat milk
  • ¼ teaspoon salt
  • 1 cup steel-cut oats (not quick cooking)
  • 1 teaspoon butter 
  • 34 tablespoons agave nectar (to taste)
  • Toppings of your choice: toasted wheat germ, blueberries, strawberries, crushed cheerios, etc.


In a medium pot over medium heat, combine the water, milk, salt and oats. Bring to a slow boil, stirring constantly.

Reduce the heat to low and stir in the butter and agave nectar to taste. Cover and simmer over medium-low heat for 20-25 minutes, stirring frequently until the mixture is creamy and the oats are soft.

Turn off the heat, stir, then cover the pot again and let the oats sit for 15-20 minutes so that they can absorb any extra liquid. (And also cool off.)

You can serve immediately topped with a sprinkle of toasted wheat germ and a handful of blueberries or other fresh fruit.


To make ahead: Pour cooked oats into an airtight container after they have come to room temperature. Store in the fridge. To reheat, scoop the amount of oatmeal you want into a bowl and pour milk into the bowl (I usually add about 3-4 tablespoons). Stir then heat in the microwave for 1-2 minutes, or on the stovetop for 5-6 minutes until heated through, stirring constantly.


Keywords: steel cut oats recipe, irish oatmeal