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Steel-Cut Oat Porridge with Blueberries

by Tansy Boggon
An easy, satisfying, tummy-warming porridge recipe made with steel-cut oats. Serve with your favourite toppings such as yogurt, nuts, seeds and fruits to provide the energy to sustain you throughout the morning.

What are steel-cut oats?

Steel-cut oats are whole oat kernels (groats) that are chopped with steel blades. While rolled or instant oats are groats that have been rolled flat.

For this reason, steel-cut oats have a smaller surface area than rolled or instant oats and, thus, take longer to cook. Once cooked, they retain a nutty, chewy consistency.

Nutrition of steel-cut oats

Nutritionally, there isn’t really any difference between steel-cut, rolled or instant oats.

Oats, no matter whether steel-cut or rolled, are a great source of protein and fibre that can help sustain your energy throughout the morning. They are also a great source of beta-glucan, a soluble fibre linked to improving cholesterol levels and heart health.

So, it has more to do with texture preferences. You could definitely make the below recipe with rolled oats, as I’ve done many times before, simply by cutting back to only one cup of water and halving the cooking time.

Make it your own

You can obviously add whatever toppings you like to steel-cut oats porridge. However, in this recipe, I mix through the blueberries in the last few minutes of cooking, which gives the porridge a lovely pink colour and flavours it slightly.

Further, I often use frozen blueberries. So, this step also ensures they are warm when eaten.

Steel-Cut Oat Porridge with Blueberries

Course: Breakfast
Author: Tansy Boggon


  • 1 cup steel-cut oats 160-170 g
  • 2 cups water 440 g
  • 1 cup milk of your choice 220 g (alternatively additional water)
  • 1 large apple or pear grated
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup blueberries
  • Greek or dairy-free plain yogurt, additional blueberries, banana or crushed nuts to serve (optional)


  • Combine all ingredients, except blueberries, in a saucepan.
  • Bring to boil.
  • Then reduce heat to a low simmer.
  • Cook for 20-25 minutes partially covered, stirring every so often.
  • The mixture should become creamy, although it will remain a little chewy.
  • In the last 5 minutes of cooking, add most of the blueberries and stir through.
  • Add additional water if the mixture becomes too thick.
  • Enjoy.


Got leftovers?
Mix through some water or milk to desired consistency before reheating.

Have you tried this recipe?

Let me know in the comments below, plus any modifications or toppings. Stewed Rhubarb and Raspberries would be a delicious topping.

Want more warming oat-based recipes?

If you’d like more warming oat-based breakfast recipes, you may like my Baked Oatmeal 4 Ways recipe. I’ve got four variations for apple cinnamon, chocolate peanut butter, berry and carrot cake baked oatmeal.

You’ll never get bored of oatmeal for breakfast with these variations!

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