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Steel Cut Oats With Orange Zest And Pecans

Cook this hot cereal the night before and simply reheat them in the morning. Couldn't be easier!

Steel Cut Oats

Photo: Sarah Kaiser/WFIU

Enjoy this hot cereal with pecans and orange zest.

Folks’ hectic morning routines often don’t allow for a significant amount of breakfast preparation time, like the 45 minutes it takes to cook steel cut oats. But that doesn’t mean you can’t have a healthy, hearty breakfast – it just takes some planning!

Cook the oats the night before and leave it in the pan on the stove. In the morning, the only steps remaining are to reheat the oats and apply the garnish!

Steel Cut Oats With Orange Zest And Pecans


  • Olive oil
  • 1/2 cup oats
  • 1 teaspoon orange zest
  • Pinch salt
  • 1 teaspoon vanilla
  • Pinch brown sugar
  • Orange zest
  • Toasted pecans

Cooking Directions

  1. In a pot with olive oil, toast oats until they are slightly brown and smoking. Then cover with 1 inch of water.
  2. Bring oats to a boil and add orange zest and salt. Once you’ve achieved a rolling boil, add vanilla.
  3. Bring oats back to rolling boil, then turn off heat.
  4. Top with brown sugar, toasted pecans, and an extra pinch of orange zest. Serve with yogurt or clotted cream as you like.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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