By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Honey Nut Steel Cut Oats

Serves 6

276 cal · 45 min

Honey Nut Steel Cut Oats

Recipe GLPR44b764f78737f3

4.8(1)
Breakfast
45 min
276 cal
Servings: 6
Instant Pot
SNAP eligible

A warm, creamy breakfast porridge combining steel cut oats and bulgur wheat for a hearty, nutty texture. This comforting bowl is cooked in a rice cooker and finished with warm milk and cinnamon, then topped with fresh banana slices, sliced almonds, honey drizzle, and nutritious flax seeds for added crunch and nutrition.

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Ingredients

½ cup steel cut oats

1 cup quick cooking rolled oats

½ cup light bulgur, rinsed

3½ cups water

Pinch of salt

½ teaspoon ground cinnamon

½ cup milk

1 banana, sliced, for topping

Sliced almonds for topping

Honey for drizzling

Flax seeds for topping

Directions

  1. Rinse the bulgur under cold running water and drain well.

  2. In your rice cooker, combine the rinsed bulgur, steel cut oats, rolled oats, and water. Add a pinch of salt and stir to combine.

  3. Cover the rice cooker and start the cooking cycle. Allow it to run until it automatically switches off and all the water has been absorbed, typically 30–35 minutes.

  4. Once the rice cooker has switched off, check the texture of the oats. If they appear too sticky or are not soft enough, add a little more water, stir gently, and run the cooker for an additional 5 minutes.

  5. Stir in the ground cinnamon and milk until well combined and the porridge reaches your desired consistency.

  6. Divide the warm oat mixture evenly among six bowls. Top each serving with sliced banana, a generous handful of sliced almonds, a drizzle of honey, and a sprinkle of flax seeds.

Comments

Grocery List Plus Editorial Staff4.75

Steel cut oats and bulgur are staples at every Charlotte chain, and the mix of pantry items—cinnamon, honey, flax seeds—costs under $1.50 per serving. The 45-minute stated time is honest for steel cut oats, which genuinely need 30 minutes to cook, leaving room for banana slicing and toasting almonds. This is a make-ahead breakfast that reheats beautifully and feeds a family without fussiness, though it does require morning stovetop attention and isn't quick enough for a truly grab-and-go weekday.

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