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Learn how to make simple, simply delicious, and FAST steel cut oats pilaf, made with 4 ingredients! The recipe is high protein (7g per serving), vegan, gluten-free, and almost endlessly variable.
My meal planning–or lack of it– this week serves as illustration of my trick for overcoming the occasional, yet acute, case of dinner-prep inertia: focus on the sides.
When strapped for ideas for a main dish, I concentrate on accompaniments and let the rest follow. It’s liberating and satisfying, and solves the problem most every time.
This approach also helps me use up the bits and bobs I have on hand. For example, two bags of steel cut oats in my freezer. Which led to the making of one of my favorite, simple, healthy side dishes: Steel Cut Oats Pilaf.
Why You’ll Love this Steel-Cut Oats Pilaf
- Fast and easy to make
- High protein (7 grams per serving)
- High fiber (7g per serving)
- Made with only 4 ingredients (pantry items)
- Vegan (egg-free, dairy-free)
- Gluten-free
Ingredients for Steel Cut Oats Pilaf
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
To make my essential version, you need nothing more than 4 pantry ingredients (plus water and optional/ adjustable salt).
- Steel cut oats. Steel cut oats are whole oat groats that have been chopped into small pieces rather than rolled flat. They cook into a hearty, chewy porridge with a slightly nutty flavor.
- Onion. One medium yellow or white onion.
- Dried herb blend. Use a blend such as Italian herbs or herbs de Provence.
- Olive oil. A small amount for sautéing the onion. I use olive oil but use any oil you prefer, such as avocado oil or coconut oil. See my recipe notes for making the recipe oil-free.
How to Make Fast Steel Cut Oats Pilaf
Note that the complete directions are also in the recipe card below.
This dish comes together in minutes, but you do need to plan ahead because you need to soak the oats for at least 4 hours, or overnight. It’s an easy step, you just have to remember to do it :).
Following the soak, 1 cup of oats plumps up to about 2 1/2 times the volume. It will plump up further after cooking.
All that remains is to sauté the (chopped) onion in oil, then add the herbs, salt, drained oats and an additional 2/3 cup water. Cook and stir the oats for about 5 to 6 minutes until the water is absorbed and the oats are tender.
The resulting dish is almost risotto-like in texture, with a wonderful nutty texture. It is so good! Plus, you can make this multiple ways by changing and or adding to the vegetables (e.g., chopped bell peppers, mushrooms, dried fruit), playing with the herbs and spices, or swapping the water for other liquids, such as broth, wine, or cider.
Oh, and the leftovers are smashing, too! You may want to double (or triple) the recipe so that you have leftovers for lunches.
Happy eating!
Related Recipes
Fast Steel Cut Oats Pilaf
Ingredients
- 1 cup steel cut oats , (certified gluten-free, as needed)
- water for soaking
- 2 teaspoons olive oil, or oil of choice (see notes for oil-free)
- 1 medium yellow onion, chopped
- 1 1/2 teaspoons herbes de Provence, or dried Italian herbs
- 2/3 cup water
- Optional: 1/2 teaspoon fine sea salt
- Optional: chopped fresh parsley for garnish
Instructions
- Place the oats in a medium bowl. Fill bowl with water, enough to cover oats by 1 inch (2.5 cm). Soak for at least 4 hours or overnight. Drain the oats.
- Heat the oil in a medium-large skillet set over medium-high heat. Add the onion; cook and stir for 5 to 6 minutes until golden brown.
- Add the drained oats, herbs, water and salt to the skillet. Cook and stir for 5 to 6 minutes until the water is absorbed and the oats are tender. Serve.
Notes
Nutrition
Yum – we made it with garlic broth, green peas, and a little Parmesan. Thanks!
Umm, yes please! Sounds super yummy, Kimberly 😊
This is a staple for us! We make this all the time, thanks for a perfect recipe 😊
OMG, this is so delicious!!! Had a ton of steel cut oats I bought in bulk, this is an amazing way to eat them. Love it.