Steel-Cut Oatmeal with Roasted Hazelnuts and Maple Drizzle

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A hearty, nutty breakfast featuring steel-cut oats slow-cooked to creamy perfection and topped with crunchy roasted hazelnuts and sweet maple syrup. This American recipe, ready in about 40 minutes, combines steel-cut oats, water, and whole milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup steel-cut oats
• 3 cups water
• 1 cup whole milk
• 1/2 cup hazelnuts, chopped
• 2 tbsp pure maple syrup
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 3 cups water and 1 cup whole milk to a boil over medium-high heat. Stir in 1 cup steel-cut oats and 1/4 tsp sea salt, reduce heat to low, cover, and simmer gently for 20-25 minutes until oats are tender and creamy, stirring occasionally.
2. Step 2: Meanwhile, preheat oven to 350°F. Spread 1/2 cup chopped hazelnuts on a baking sheet and roast for 8-10 minutes until fragrant and slightly toasted, then set aside to cool.
3. Step 3: Remove the oatmeal from heat and stir in 1 tbsp unsalted butter and 1/2 tsp ground cinnamon until melted and fully incorporated.
4. Step 4: Serve the oatmeal in bowls topped with the roasted hazelnuts and drizzle each serving with 2 tbsp pure maple syrup for a sweet finish.