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Steel Cut Oats Breakfast Biscotti - A Family Feast

We developed this recipe for Steel Cut Oats Breakfast Biscotti as part of a sponsored post for McCann’s Steel Cut Irish Oatmeal®.  All opinions are 100% mine.

When your mornings are hectic, but you still want a hearty and delicious breakfast to take on-the-go, our Steel Cut Oats Breakfast Biscotti are the perfect option for you and your family!

These Steel Cut Oats Breakfast Biscotti are chock full of sweet, dried apricots, figs and cherries, and a mix of nuts including pistachios, pecans, walnuts and almonds. But they get even more incredible texture and a rich, nutty taste thanks to McCann’s Steel Cut Irish Oatmeal®.

Steel Cut Oats Breakfast Biscotti - A Family Feast

We used a mix of both McCann’s Steel Cut Irish Oats and McCann’s Quick Cooking Rolled Oats in a fantastic biscotti batter flavored with honey, cinnamon, vanilla and almond extracts plus the zest of lemon and orange, along with the dried fruits and nuts. I tell you – the smell in your kitchen as these Steel Cut Oats Breakfast Biscotti bake is incredible!

Steel Cut Oats Breakfast Biscotti - A Family Feast

McCann’s Steel Cut Irish Oatmeal has been warming the hearts, minds and souls of the most discriminating oatmeal lovers for more than 150 years. McCann’s Steel Cut Irish Oats are made from 100 percent whole grain Irish oats with minimal processing, nothing added and nothing artificial!

And now – McCann’s Steel Cut Irish Oatmeal has earned its first Non-GMO Certification from the Non-GMO project for three of its core products: their Steel Cut Irish Oatmeal in the 28-ounce tin, their Quick & Easy Steel Cut Irish Oatmeal in the 24-ounce canister, and the Quick Cooking Rolled Oats in the 16-ounce box. You can learn more about their manufacturing best practices by clicking here.

Steel Cut Oats Breakfast Biscotti - A Family Feast

For information on how to purchase McCann’s Steel Cut Irish Oatmeal® visit them online at

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Steel Cut Oats Breakfast Biscotti - A Family Feast

Steel Cut Oats Breakfast Biscotti

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 20 biscotti
  • Category: breakfast
  • Method: baking
  • Cuisine: American


  • 3 whole eggs
  • 2/3 cup honey
  • Zest of ½ lemon
  • Zest of ½ orange
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups McCann’s Steel Cut Irish Oatmeal®
  • 1½ cups McCann’s Quick Cooking Rolled Oats®
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 cup mixed chopped dried fruit such as apricots, figs and cherries
  • 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds


  1. In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in color, about two minutes. Add honey, both zests and both extracts and beat to combine. Switch to paddle attachment.
  2. Place steel cut oats in a food processor and process for one minute. Add instant oats, baking powder, cinnamon and salt and pulse once.
  3. Add dry ingredients to wet ingredients and turn mixer on low to mix together.
  4. Add fruit and nuts and turn on for another 5-10 seconds to mix together.
  5. Preheat oven to 325 degrees F.
  6. Line two sheet pans with parchment paper.
  7. Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
  8. Bake for 30 minutes then remove from oven and cool for 10 minutes.
  9. Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
  10. Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
  11. Remove from oven and transfer to cooling racks.

Keywords: steel cut oats breakfast biscotti

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Steel Cut Oats Breakfast Biscotti - A hearty, delicious breakfast biscotti chock full of nuts, dried fruit and McCann's Steel Cut Irish Oatmeal.

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  • Rose wrote:

    Wondering whether this would work with seeds like pumpkin and sunflower in place of nuts? My daughter has a nut allergy and lots of breakfast-on -the-go options are full of nuts.

    • Martha wrote:

      Hi Rose – I definitely think swapping in seeds would work.

  • Anna Pulla wrote:

    Made this recipe and I loved it. I tweaked it a bit. I added some ginger to it and I added in an additional 1/4 c of egg white! Overall everyone loved it.

    • Martha wrote:

      We love the idea of adding ginger! Thanks for the suggestion!

  • Leila Manti wrote:

    Hi. The only reason I am giving 4 stars instead of 5 is because these were really crumbly for me. I followed the recipe exactly. I used the correct amounts. I used a combination of pecans & almonds, and a combination of dried cherries, dried blueberries, & chopped dried apricots. The taste is phenomenal but it will be difficult to give as presents for Christmas. 🙁

    • Martha wrote:

      I’m sorry to hear that you had some issues with the recipe Leila – it’s always so hard to pinpoint what happened without being in the kitchen with you!

  • Chantara wrote:

    I made these today and they turned out lovely, and are already finished! (I made a third of the amount as a test batch, plus my oven is small). We don’t get steel cut oats here, so I used oat bran instead. I didn’t have the zests or essences, or dried fruit, so used cinnamon powder, ginger powder and cardamom powder as the flavouring, along with the nuts. Also, I ground the oat bran and oats in the spice/coffee grinder first, and then used two bowls and a spoon then onwards, rather than a food processor.
    It had a lovely texture, taste and look, and we enjoyed them on their own and with tea and coffee. As mentioned above, they’d be brilliant for a quick yet healthy breakfast with tea. I hope to make these again soon. Thank you for sharing this lovely, healthy and wholesome recipe.

    • Martha wrote:

      You’re very welcome Chantara! Sounds like you made some great adaptations to the recipe!

  • Katherine wrote:

    I have made these twice now. First time, I didn’t process the oats because it felt like too many steps (I’m a wuss like that). Also, I didn’t have enough honey so I did half honey and half molasses. The flavor was fantastic (I used cranberries and pecans). The orange zest really made the flavor. However, they were really crumbly so I decided to obey the rules and followed the recipe the second time.
    Second time I kept the molasses because I loved the rich flavor but otherwise followed the recipe to the letter. (Again I used cranberries and pecans with almonds). I was a little disappointed because they are still crumbly!! I really feel like they are more of a granola bar, rather than biscotti. As I said before, the flavor was great but I just wish they weren’t falling apart so easily. Regardless, they will be teacher gifts with a coffee gift card for Christmas.

    • Martha wrote:

      Hi Katherine – I’m sorry you were disappointed in the recipe. For us, they were definitely crispy and not crumbly – especially after the second baking. I’m not sure if the molasses you used made the difference in the texture.

  • Katherine wrote:

    I was wondering if I could use all steel cut oats or do you need the quick cooking as well for variety of texture or easier baking?

    • Martha wrote:

      Hi Katherine – We included a mix of oats for exactly that reason – texture and baking time. Without testing the recipe with only steel cut oats, I’d only be guessing how you could adapt the recipe without the quick cooking oats. Martha

  • Angie | Big Bear’s Wife wrote:

    Now this is totally something that I would love for Breakfast! I bet that Steel Cut Irish Oatmeal is wonderful!

  • Kimberly @ The Daring Gourmet wrote:

    I love steel cut oats and this is such a great idea incorporating them into biscotti – love it!

    • Martha wrote:

      Thanks Kimberly!

  • Kirsten/ComfortablyDomestic wrote:

    Steel cut oats are a breakfast staple in our house. Those chewy little nuggets have some real staying power! I look forward to trying them in biscotti. My boys will be thrilled when I tell them that they’ll be eating biscotti for breakfast.

    • Martha wrote:

      Hope you all love the recipe Kirsten!

  • Jeanette wrote:

    These biscotti look amazing! Never would have thought to use steel cut oats. Can’t wait to try this recipe.

    • Martha wrote:

      Thanks Jeanette! Hope you enjoy the recipe!

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