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Steel Cut Oats with Blueberries

Steel Cut Oats with Blueberries is a lightly sweetened, hearty breakfast full of fresh blueberries and toasted walnuts. It’s perfect for cold winter mornings.

When it comes to a hearty breakfast that’s on the healthier side, steel cut oats with blueberries always comes to mind. It’s warm, filling, has tons of texture, and only takes about 30 minutes to prepare.

I’m horrible about skipping breakfast for one reason or another even though it’s my favorite meal of the day. When I do eat, I love a good bowl of oatmeal.

Rolled oats used to be my go-to until I learned how to make steel cut oats. John prefers steel cut oats with strawberries, but these steel cut oats with blueberries are my favorite.

They’re made with a mixture of water and almond milk, date syrup or whatever sweetener we have on hand, toasted walnuts, and fresh blueberries.

They refrigerate well, too, so I usually make a large batch and put in the fridge to enjoy over a couple of days.

Every once in a while I switch things up and take a look at this steel cut oats recipe to get add-in ideas. The possibilities are endless!

Blueberries and toasted walnuts with steel cut oats.

How to make steel cut oats with blueberries:

Before making the actual oatmeal, toast the walnuts. Heat a small skillet over low heat, and add the nuts.

Gently stir them in the pan until they just begin to become fragrant, then immediately remove them. If you look closely, you may be able to see tiny beads of oil on the surface of the walnuts.

That’s exactly how they should look. Don’t leave them unattended or cook them on too high of a heat or they’ll burn quickly.

To make this recipe, I used the liquid to oats ratio on the back of the oats container then went from there. My thought was, if it isn’t broke don’t fix it.

The container list 4 cups of water or milk for every 1 cup of dry oats. I like mine a little on the less creamy side, so I opted for 2.5 cups of water, 1 cup of almond milk, and 1 cup of dry oats.

For creamier oats, use more almond milk or increase the liquid by 1/2 cup to 1 cup.

Collage style photo showing how to make steel cut oats.

Pour the liquid in a medium saucepan and bring to a low boil. Add the oats and stir to combine.

Continue to cook over low-medium heat at a simmer while stirring every few minutes to prevent sticking. The oatmeal will begin to thicken and soften as it absorbs the liquid.

Cook for about 25 to 30 minutes in total stirring occasionally. After the oatmeal reaches the desired consistency, remove from heat.

Stir in your favorite sweetener, vanilla, and a pinch of salt. Top with fresh blueberries and toasted walnuts.

Enjoy hot and store any leftovers in the refrigerator for up to 3 days.

Collage style photo of cooked oatmeal in a pan.

What can you use to sweeten steel cut oats?

You can sweeten steel cut oats naturally with fresh fruit or fruit puree. If you’d like to add a different sweetener, maple syrup, agave nectar, honey, date syrup, or coconut sugar are good options.

Can you use whole milk in steel cut oats with blueberries?

Yes, whole milk, skim milk, 2% milk, soy milk, coconut milk, or other milk alternatives can be used in place of the almond milk.

Can you use a different variety of nuts?

Yes, use whatever you have on hand. Pecans, almonds, hazelnuts, or macadamias would make great choices.

Do you have to use a combination of water and milk?

No, you can use all water or all almond milk for this recipe. The important thing when making our steel cut oats with blueberries is to get the liquid to oats ratio correct.
Top down view of steel cut oats topped with blueberries.
Close up view of oatmeal with fruit and nuts.

Steel Cut Oats with Blueberries

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Cups
Calories: 337kcal

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  • 2 ½ Cups Water
  • 1 Cup Almond Milk
  • 1 Cup Steel Cut Oats
  • 1 ½ Cups Fresh Blueberries divided
  • ½ Cup Walnuts chopped and toasted
  • ¼ Cup Date or Maple Syrup
  • 1 Teaspoon Vanilla
  • ¼ Teaspoon Salt or to taste


  • Heat a small skillet over low heat. Add the walnuts, and watch carefully so they don’t burn. Give the pan a gentle shake every few seconds, and cook the walnuts for 3 to 4 minutes until they just begin to become fragrant. Remove from heat.
  • Add water and almond milk to a medium saucepan, and bring to a boil. Add the oats, and stir to combine.
  • Cook for 25 to 30 minutes, or until the oats soften and reach the desired consistency.
  • Stir in the sweetener, vanilla, and salt, then scoop into serving bowls.
  • Top with blueberries and toasted walnuts. Enjoy immediately. Store leftovers in the refrigerator for up to 3 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ of the oatmeal. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1.5 Cups | Calories: 337kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Sodium: 145mg | Fiber: 7g | Sugar: 17g
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