Panera Bread Oatmeal Recipe

Panera Bread Oatmeal is a hearty, wholesome breakfast featuring slow-cooked steel-cut oats topped with fresh strawberries, crunchy pecans, and a dusting of cinnamon sugar. Ideally the steel-cut oats should be toasted in a little butter or oil before simmering to unlock their natural nutty flavor and prevent them from becoming mushy.

Jump to Recipe

Panera Bread Oatmeal Recipe Ingredients

The Oats:

• 1 cup steel-cut oats (do not use rolled or instant oats)
• 3 cups water (or a mix of water and milk/almond milk)
• 1 tbsp unsalted butter or coconut oil (optional, for toasting)
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

The Toppings (Signature Panera Style):

• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup pecans, toasted and chopped
• 2 tbsp Cinnamon Crunch Topping (mix of 1 tbsp sugar + 1 tsp cinnamon)
• Maple syrup or honey (optional, for drizzling)

How To Make Panera Bread Oatmeal Recipe

1. Toast the Oats: In a medium saucepan, melt the butter over medium heat. Add the dry steel-cut oats and toast them for 2 to 3 minutes, stirring constantly until they smell fragrant and nutty. This step adds depth to the flavor profile.
2. Add Liquid: Carefully pour in the water (and milk if using) and add the salt. The mixture will steam vigorously, so stand back slightly.
3. Simmer: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20 to 25 minutes.
4. Stir Occasionally: Stir the oats every 5 to 10 minutes to prevent them from sticking to the bottom of the pot.
5. Rest: Once the oats are tender but still have a distinct “chew” (not mushy), remove the pot from the heat. Keep it covered and let it sit for 5 minutes. This resting period allows the oats to absorb the remaining liquid and become creamy.
6. Prepare the Toppings: While the oats rest, toast the pecans in a dry skillet for 3 minutes. Mix the sugar and cinnamon in a small bowl to create the “Cinnamon Crunch” dust.
7. Assemble: Ladle the hot oatmeal into bowls. Top generously with sliced strawberries and toasted pecans.
8. Finish: Sprinkle the cinnamon sugar mixture over the fruit and oats. Serve immediately.

Recipe Tips

• Steel Cut vs. Rolled: You must use steel-cut oats (sometimes called Irish oats) for this recipe to get the Panera texture. Rolled oats cook too fast and will turn into a completely different, mushier porridge.
• Liquid Ratio: The standard ratio for steel-cut oats is 1 cup oats to 3 cups liquid. If you like a looser oatmeal, increase the liquid to 4 cups.
• Milk for Creaminess: Panera often makes theirs dairy-free, but cooking the oats in a mixture of half water and half almond milk creates a creamier, richer bowl without dairy heavy cream.
• Toasting Pecans: Don’t skip toasting the pecans. Raw pecans are soft and waxy; toasting them makes them crunchy, which is essential for texture contrast against the soft oats.

What To Serve With Panera Bread Oatmeal

Oatmeal accompaniments are light, energizing additions frequently served to create a balanced start to the morning. Ideally the fruit salad should be cut into small cubes to provide a juicy, refreshing contrast to the dense, warm grains.

• A side of fresh melon or pineapple
• Panera Bread Green Tea (hot or iced)
• A hard-boiled egg for extra protein
• A warm Panera Bread Orange Scone

How To Store Panera Bread Oatmeal

• Refrigerate: Steel-cut oats reheat beautifully. Store leftovers in an airtight container for up to 5 days. They will solidify into a block when cold.
• Reheat: To reheat, scoop the oats into a bowl and add a splash of milk or water. Microwave for 1 to 2 minutes, stirring halfway through to loosen the texture.
• Freeze: You can freeze cooked oatmeal in muffin tins for individual portion sizes. Once frozen, pop them into a freezer bag for up to 3 months.

Panera Bread Oatmeal Nutrition Facts

• Calories: 340 kcal (per serving with toppings)
• Carbohydrates: 54g
• Protein: 8g
• Fat: 12g
• Fiber: 8g
• Sugar: 14g

Nutrition information is estimated per serving based on 4 servings.

FAQs