Upgrade your everyday bowl of oatmeal and make Raspberry Steel Cut Oats! This satisfying recipe makes a hearty bowl of low GI, fiber-rich raspberry oatmeal to keep you feeling full until lunchtime.
Oats are an all-around wholesome and nutritious food, but the food industry tends to add sneaky sugars and weird ingredients to instant oatmeal packets turning them into a high GI nightmare.
Luckily, we can incorporate natural sweeteners and flavors into steel-cut oats to make a low GI version of instant oatmeal that is just as delicious.
This raspberry and vanilla flavored steel-cut oatmeal is simple, comforting, and provides each element of a balanced breakfast -complex carbs, protein, fiber, and healthy fats.
We’re using steel-cut oats instead of old-fashioned oats because they are one of the best low GI breakfasts.
Steel-cut oats take a few extra minutes to cook, but it’s well worth it.
The best part? You can make raspberry oatmeal with steel-cut oats in advance and store them in the fridge overnight to enjoy first thing in the morning.
If you love indulgent oatmeal recipes, don’t miss this hot chocolate oatmeal or this pumpkin oatmeal.
Why You’ll Love This Recipe
- This raspberry oatmeal recipe is made with simple ingredients.
- Steel-cut oats are among the best low GI, high protein, and high-fiber foods.
- You can make your oatmeal in advance and keep it in the fridge overnight which is perfect for busy mornings.
- This recipe is easy to customize with your favorite berries and mix-ins.
- This raspberry & vanilla oatmeal tastes like dessert!
Ingredients You’ll Need
- Extra virgin coconut oil: Toasting steel-cut oats in coconut oil before simmering them makes the oats sweeter, creamier, and more filling.
- Steel-cut oats: Steel-cut oats are whole oat groats cut into a few pieces. They’re typically less processed than rolled oats and instant oats.
- Milk +water: You’ll need dairy-free milk like almond milk, oat milk, or coconut milk plus water to build the thick and creamy oatmeal base. You can also use cow’s milk if you’d like.
- Coconut sugar: I love coconut sugar because it adds a subtle caramel flavor. Maple syrup would also work great in this recipe.
- Salt: You just need a pinch to make everything taste sweeter.
- Vanilla extract: Use your best quality pure vanilla extract here.
- Raspberries: I love oats with berries, but raspberries are my favorite! They add a boost of antioxidants and a tart and fruity pop. You can use frozen or fresh raspberries.
- Walnuts: For some crunch, to contrast the soft oats and juicy berries.
How To Make Raspberry Oatmeal with Steel Cut Oats
- Cook the steel-cut oats: Melt the coconut oil in a medium pot over medium heat. Add your oats and cook, stirring occasionally, until the oats are warm and coated in coconut oil (about 2 to 3 minutes).
- Simmer the steel-cut oats: Next, add the milk, water, coconut sugar, and salt to the pot. Mix well and bring the liquid to a boil. Lower the heat, cover, and let simmer for about 20 minutes (stirring occasionally). Turn off the heat and let the pot stand covered for about 3 minutes.
- Add the vanilla and raspberries: Then, add the vanilla extract and raspberries and stir to combine.
- Garnish & serve: Sprinkle a couple of tablespoons of chopped walnuts over the top, and enjoy!
Recipe Tips
If you are using frozen raspberries, grab them from the freezer before you start making the oats so they can thaw a bit.
To check for doneness, give your oats a taste. If they aren’t quite tender enough, let them sit covered for a few more minutes.
After tasting, feel free to stir in more coconut sugar or an unrefined liquid sweetener like maple syrup, honey, or date syrup to sweeten things up. You can also enhance the flavor with warming spices like cinnamon and nutmeg.
Variations
The modification options are practically endless, using the steel-cut oats as a canvas.
If raspberries aren’t your thing, feel free to use any of your favorite berries or diced fruits. Check out the list below for creative ideas:
- Raspberry lemon oatmeal – Stir lemon zest into your oats when adding the raspberries and vanilla.
- Raspberry chocolate oatmeal – Add a couple of tablespoons of dutch-processed cocoa powder to the pot of simmering oatmeal. You can also stir dark chocolate chips with the berries and vanilla while the oatmeal is still hot.
Storing & Freezing
- Storing: Store extras in an airtight container in the fridge for 2 to 3 days. If the oats seem dry, stir in a splash of milk at a time until they loosen back up.
- Freezing: Let raspberry steel-cut oats cool and freeze in an airtight container for 2 to 3 months—Thaw in the fridge before enjoying cold or reheated in the microwave.
Frequently Asked Questions
What else can I sprinkle on top of this raspberry oatmeal?
Tart raspberries pair well with almonds, macadamia nuts, unsweetened shredded coconut, cacao nibs, and chia seeds.
Can I make this with old fashioned oats?
You sure can, but cut the simmering time by half and let the oats sit covered in the pot a few minutes longer.
Can I use other berries with this recipe?
Absolutely! Just use the berries you have on hand instead of raspberries.
Raspberry Recipes You’ll Love
- Healthy Raspberry Muffins
- Chocolate & Raspberry Chia Pudding
- Raspberry Hot Chocolate
- Vegan Raspberry Ice Cream
Raspberry Oatmeal with Steel Cut Oats
Ingredients
- 1 Tbsp coconut oil
- 1 cup steel cut oats
- 2 cups water
- 1 cup non-dairy or cow's milk
- 1 Tbsp coconut sugar (or any natural low GI sweetener)
- pinch of salt
- ½ tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 4 Tbsp walnut pieces
Instructions
- If you are using frozen raspberries, take them out of the freezer before you begin cooking the oats.
- In a medium pot, melt the coconut oil over medium heat. Add the oats and cook, stirring occasionally, until the oats are warm and coated in oil, for about 2 to 3 minutes.
- Add the milk, water, coconut sugar, and salt. Mix well. Bring to a boil, then reduce the heat. Cover and simmer for about 20 minutes. Stir occasionally. Turn off the heat and let it stand covered for about 3 minutes.
- Add the vanilla extract and raspberries. Mix well until the oats and raspberries are combined.
- Serve with 1 to 2 tablespoons of chopped walnut pieces.
Recipe Notes
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
Where do you find the information on oats – what’s healthy, what’s not, and more importantly why?
We love steel cut oats, but I make up my own packets of instant oatmeal for school mornings.
Hi Melinda! It’s mostly because of the processing. Instant oats have a higher glycemic index. Especially, if you buy those flavored instant oatmeal packs. If you make them yourself from unsweetened instant oats and control how much sugar is added and also add other nutritious toppings such as nuts, seeds, and fruit or berries, instant oats can still be used. You can also add oat bran. Here is a good article to check out: https://www.hsph.harvard.edu/nutritionsource/food-features/oats/
Can any other type of oat be used and have it still be healthy? I used the steel cut oats and the texture is a bit too crunchy for my taste.
If cooked properly, steel cut oats shouldn’t be crunchy. You can try cooking them a bit longer (just add a bit more liquid). Otherwise, you can try regular rolled oats. Make sure that they are not instant or quick. Check the cooking time on the packaging. If it’s 8 minutes or longer, they should be good.
Thank you!
Could half be reheated the next morning? Also, could lowfat milk be used?
Yes, it can be reheated and low fat milk should be fine too.
Thank you!
Made this in the crockpot….it’s great!
So glad you like it, Cheryl!
Can you tell me how you modified the recipe to make it crockpot-friendly?
Uh oh, I didn’t know that quick cooking oats were not good for you – I thought I was being healthy by eating oatmeal every morning… I’m going to have to give this a try instead. And I love the raspberries – my favorite berries!
Many people don’t know because quick oats are always advertised as healthy. It’s much better to use regular old fashioned oats. They don’t really take that much to cook either.
Perfect! I’m eating the oatmeal now. Thank you for the recipe, Maria.
I am so glad you like it, Donna! Thank your for letting me know 🙂
I love steel cut oats! Eat them almost every day, and usually with berries. Beautiful photos 🙂
Yes, love them! So easy to make too 🙂