on May 4, 2012 by

Introducing Quick Cooking Steel Cut Oats {Giveaway}

Steel cut oats have long been a favorite cereal at Bob’s Red Mill. Over the years, we’ve found that some people are daunted by the longer cooking time. Really, it’s not surprising. Steel cut oats take between 10- 20 minutes on the stove top and are near-impossible to cook in the microwave.  We have all sorts of tips and tricks to help you enjoy a hot bowl of steel cut oats in a hurry- everything from a slow cooker to a thermos. Still, the process is too complicated for some and not worth the energy for others. That’s why we’re happy to say that we now offer a quick-cooking variety.

These organic quick-cooking steel cut oats (also available as conventional) cook in 5 to 7 minutes on the stove top and are perfect for the thermos method*. Quick steel cut oats are made with the same high-quality oats that we use for our regular steel cut oats, but they are processed slightly differently to allow them to cook more quickly. These oats are cut on a specialized rotary granulator mill into slightly flatter pieces than our regular steel cut oats. They still taste wonderfully different than rolled oats, but they are a bit different than our regular steel cut oats. Their faster cooking time, makes them a great ingredient for baking and cooking. Try this wonderful recipe for Steel Cut Oat Fries with Cherry Dipping Sauce to see for yourself.

These two items will be on store shelves within a few months, but you can order them on our website if you simply cannot wait.

*Bob’s Famous Thermos Method: No joke, this is how Bob makes his steel cut oats when he’s in a hurry. Place 1 cup quick cooking steel cut oats and 3 boiling water in an airtight thermos at night. In the morning, you will have cooked steel cut oats. With these new quick cooking steel cut oats, we’re pretty sure you could do this when you first rise in the morning and have them ready by the time you get to work.

Steel Cut Oat Fries with Cherry Dipping Sauce

Yield 5 -7 servings

Steel Cut Oat Fries

  • 1-1/2 cups Milk
  • 1/2 cup Water or Stock
  • 1 Tbsp Butter
  • 1 cup Quick Cooking Steel Cut Oats
  • Sea Salt to taste
  • Ground Black Pepper to taste
  • 4 oz Chevre or other soft goat cheese
  • 1 to 1-1/2 cups Olive Oil
  • Oat Flour as needed

Line a 4 ½  x 6 ½ -inch metal baking pan with plastic wrap and set aside.

Bring milk, water and butter to a boil in a large heavy saucepan.  Gradually whisk in Quick Cooking Steel Cut Oats.  Reduce heat to medium and cook, stirring often, until oats are very thick and start to pull away from the sides, about 8 minutes.  Remove from heat, stir in cheese and season to taste with salt and pepper.

Immediately transfer the oats to the prepared baking pan, spreading evenly so height is consistent throughout.  Refrigerate until cool and firm, about 1 hour.  To store overnight, cover when cooled and keep refrigerated.

Turn oats out onto a cutting board and cut into ¾ x 3-inch rectangles.  Set aside.

Preheat oven to very low, about 200°F.  Heat oil in a large heavy skillet over medium-high heat.  Place flour in a plate or pie pan.  Lightly coat the oat fries in flour, shaking off excess.

Working in batches so as not to crowd the pan, fry oat fries until golden-brown on all sides, about 5 minutes.  Add more oil, if necessary, but make sure the oil has warmed to medium-high heat before continuing frying.  Transfer fries to paper towels with a slotted spoon and let drain.  Place fries on a clean baking sheet and keep warm in the low oven while frying remaining batches.

Serve with Cherry Dipping Sauce.

Cherry Dipping Sauce

  • 1 Tbsp Olive Oil
  • 2 Tbsp Shallots, minced
  • 2 Tbsp + additional to taste Balsamic Vinegar
  • 1 cup Chicken or Vegetable Stock
  • 2 Tbsp Evaporated Cane Juice
  • 1/2 cup Dried Cherries, chopped
  • Sea Salt to taste
  • Ground Black Pepper to taste

Heat oil in a medium skillet oven medium heat.  Add shallots and sauté until translucent.

Add balsamic vinegar and stir well for about 1 minute, making sure to scrape up any pieces stuck to the pan.

Add stock and increase heat to medium-high.  Add evaporated cane juice and dried cherries, stir well and let simmer until thick, about 10 minutes.

Let cool slightly and serve with Steel Cut Oat Fries.


We’d like to share a few packages of these great Organic Quick Cooking Steel Cut Oats with you. We’re giving away a package of these new oats to three lucky winners! How to enter? Simply leave us a comment here on this blog post that tells us what you would make with quick cooking steel cut oats- could be plain oatmeal or some fancy oatmeal concoction! We’ll select three winners randomly from all who comment by 11:59 pm on Monday, May 7th.




SUZAN says:

I love oatmeal as is but love to try the Steel cut in cookies.
Thanks, hope I win!

Darlya C says:

Oatmeal, apple and cranberry muffins!

Sharon says:

I would love to win this.

I would make this tasty breakfast treat from the San Francisco Chronicle:

The recipe for steel-cut oats comes from Lorna Sass’ great book “Whole Grains Every Day, Every Way” (Clarkson Potter, 2006).

The blueberry compote:
1 cup frozen or fresh blueberries
1/4 cup pure maple syrup
1 cinnamon stick
The oats:
— Generous pinch of salt
1 cup steel cut oats
— Pinch of cinnamon
1/2 cup milk (optional)


For the blueberry compote: Place blueberries, syrup and cinnamon stick in a small saucepan. Bring to a simmer and cook, over low heat, until the berries break down into a syrup, about 5 minutes. Remove from the heat and allow to steep. Can be made up to two days ahead. Reheat and remove the cinnamon stick before serving.
For the oatmeal: Bring 4 cups of water and salt to a boil in a heavy 2-quart saucepan. Stir in the oats and cinnamon. Turn off the heat. Cover and let sit overnight.
The next morning, stir well. Bring to a simmer over medium heat. If all of the water has been absorbed, stir in milk (if using) or additional water. Cover and cook over low heat until the oats are tender, about 5 minutes.
To serve: Divide the oats among four bowls. Spoon the compote on top.

Nutrition Information:

Per serving: 225 calories, 7 g protein, 44 g carbohydrate, 3 g fat (1 g saturated), 0 cholesterol, 69 mg sodium, 5 g fiber.

Course: Breakfast
Yields: Serves 4
Occasion: Mother’s Day

Lisa Giulianelli says:

Quick-cooking Steel-cut Oats?… I am curious…and the fries look great – Pick me!!

Elena V says:

Rosemary and garlic oatmeal patties, these are great with tartar sauce and simple to make! Thanks for the giveaway.

Jordan D says:

I’d love to win this! I’d probably make some protein pancakes with it.

Danielle Norrbom says:

Steel cut oatmeal brei. yum yum!

Renee M says:

Oatmeal pancakes first and then think of something more creative.

I have SO many recipes pinned that involve steel cut oats! Slow cooker apple pie oatmeal, pumpkin pie oatmeal, several baked oatmeal recipes, cookies, and the list goes on….love oats!

William Gehring says:

regular oatmeal would be the best!

Nicole says:

I’d love to try these! I’ve steered-clear of steel cut oats because of the cooking time.
I think the first thing I’d try would be including the oats in my home-made granola bars.

My favorite way to eat steel cut oats is to mix in some honey, slivered almonds, and dried cranberries. Yum!

Mariangela says:

I would really love to make my own granola bars.Thank you for the giveaway 🙂

Deb says:

This new product is fantastic! Steel cut oats is our week day breakfast.

Aldrin says:

What better way to enjoy your lovely, healthy Organic Quick Cooking Steel Cut Oats than in bread?

I’ve been making Oat Flour Bread (using Bob’s Red Mill Oat Flour, of course) with Jeff Hertberg’s and Zoë François’ Artisan Bread in Five Minutes a Day technique, and I sure would like to try my hands on making Steel Cut Oat Bread!


Wen says:

Oatmeal cookies are always good!

SharonJClark says:

I would love to win your Organic Quick Cooking Steel Cut Oats. I would make your recipe,Steel Cut Oat Fries with Cherry Dipping Sauce. Oh my, that sounds delicious!

Janice says:

some yummy oatmeal cookies! 🙂

Carol says:

I just discovered steel-cut oats and I haven’t had them long enough to use them in any way but as a conventional breakfast, but I love the taste and texture and would love to try a quick version.

Karen says:

I think this new product would be great in cookies, muffins and yeast bread.

Jen says:

I love my oatmeal swissesque – cold, with vanilla greek yogurt, sliced almonds, green apple and banana!

manda says:

I would try it in cookies!

Debbie Schmidt says:

I’d love to try these. Steel cut tastes best but I’ve never thought to try them in recipes because of cooking time. Now I’ll try! woohooo!

Monica says:

Oatmeal, Craisen, White Chocolate Chip cookies!

Belinda says:

I love to eat the hot oats and add berries and dried fruit.

Jeffrey says:

Oatmeal with bananas, dried cranberries, walnuts, flaxseeds and a drizzle of honey!

Amber says:

Those oat fries that you provided the recipe for, they sound delish!

Amy says:

Breakfast oatmeal with blueberries, cinnamon, almonds and honey.

Annie Marshall says:

I am new to Bob’s, but I do like the steel cut oats. I’d like to try a recipie for oatmeal cookie

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