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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®.
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!
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.
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Steel Cut Oats Breakfast Biscotti
Ingredients
- 3 whole eggs
- 2/3 cup honey
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups McCann’s Steel Cut Irish Oatmeal®
- 1 1/2 cups McCann’s Quick Cooking Rolled Oats®
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 cup mixed chopped dried fruit such as apricots, figs and cherries
- 1 1/2 cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds
Instructions
- 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.
- Place steel cut oats in a food processor and process for one minute. Add instant oats, baking powder, cinnamon and salt and pulse once.
- Add dry ingredients to wet ingredients and turn mixer on low to mix together.
- Add fruit and nuts and turn on for another 5-10 seconds to mix together.
- Preheat oven to 325 degrees F.
- Line two sheet pans with parchment paper.
- Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
- Bake for 30 minutes then remove from oven and cool for 10 minutes.
- Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
- 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.
- Remove from oven and transfer to cooling racks.
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These were VERY crumbly. If I hadn’t added unsweetened almond butter, there’s no way these would’ve stayed together. I couldn’t even form logs because the dough was in bits and pieces. The almond butter definitely helped, but I had to add quite a bit. The flavor is good. I’m just disappointed with the texture but I would still make them again.
Hi Natalie – We’re sorry you were disappointed in the recipe. Did you follow the recipe exactly (using both kinds of oats) or make any other swaps?
H I. Can eggs be replaced with anything. Thank you.
Hi Tina – Without some recipe testing, I don’t know…sorry I can’t be more help. Baking is more of an exact science than a savory recipe, so I’d only be guessing at a swap.
Hi there… me again. so… I made the Biscotti…. the moisture was there of course. My humble apologies.
Its not like a cake recipe where all the moisture is taken up by the flour. Thank You XXX
Hi Vivienne – Sorry I didn’t respond sooner – I’m glad the recipe worked out for you!
Where is the moisture in the biscotti recipe? Just 3 eggs and honey?
Pretty sure this is awesome made exactly as written..but I was snowed in an did not have all ingredients. I used all old fashioned oats, but put in processor..I had a raisin/craisin mix I used. Chai spice instead of cinnamon. Hazelnuts and pecans. I baked as cookies flattening out and baking 15 minutes one side turn over and bake 10. Wish I had added flax and chia seeds for extra fiber but awesome as is. Will make again as they are great for a quick breakfast on the go.
Sounds like a delicious adaptation Debra!
A++ These are excellent. I was a little hesitant about the lemon and orange zest along with the almond extract, but they taste wonderful!!! Such a lovey surprise in flavor and texture. Not too sweet, and so much healthier made with Oats. I made half the recipe with raisins, pecans, almonds and pumpkin seeds, the other half with pecans, almonds, shredded unsweetened coconut and chocolate chips and I like them equally. I also added a tsp of chia seeds to help with binding and allowed the batter to sit for about 5 mins before forming the logs on the pan and mine were not crumbly, they held together nicely. Thank you for a wonderful recipe. I am so pleased with the delicious flavor and perfect instructions.
Thank you so much! Love the variations you made with the recipe! Thanks for sharing!
I love this recipe
Mine turned out more like a breakfast bar, which is a recipe I’ve been looking for. Yay!
I used 1/2 honey and 1/2 maple
Processed steel cut to almost flour consistency
I used 3 Xlg eggs
It was to wet so I just added rolled oats till it firmed up and then let it sit to let the oats soak it up.
I will be incorporating this into my go to box
Can’t wait to try the bread!!
Thanks
Sounds like a great adaptation Brenda – glad you enjoyed it!
My batter was a little soft – I tried to make it in a 3 1/2 x 10 but it spread so I shortened the bake time. I didn’t put any dried fruits or nuts but did add 1/2 C flax seed and a few scoops of V P collagen beauty water powder. It turned out delicious. Love the flavor, not too sweet.
Glad you enjoyed the recipe Barbara!
Made these yesterday and mine sliced quite nicely(not crumbly). I ground my steel cut oats quite fine (flour consistency) and did not have quick oats so pulsed my rolled oats a few times in the food processor. My add-ins were toasted walnuts, dried banana, and milk chocolate chips. I also dusted them with cinnamon sugar before the second bake. I do that with all my biscotti. They definitely were a “heartier” tasting biscotti than traditional but I enjoyed the nuttiness and chew from the oats and will be making them again in the future.
Thanks Karen!
Made these today and while the flavour is good, they were very crumbly and difficult to slice. Have made biscotti many times before without problems but never made any using only oatmeal and no flour. Dough was rather wet but still easy enough to shape into logs and logs held their shape. Any ideas what I did wrong?
Hi Pat – Without me being in the kitchen with you, it’s hard to troubleshoot…I’m sorry you didn’t see good results from our recipe. We’ve had a couple other readers comment that their biscotti came out crumbly too (while others saw good results). I’ll add this to our list of recipe re-do’s to make again soon to see if we can pin point where the recipe could use some clarifications or adjustments. Thanks for writing to us and again, I’m sorry for the disappointing results. Martha
Thanks! Do not consider this recipe disappointing…just a little finicky. They taste great! Would not hesitate to try again and intend to figure out where I went wrong. If dough is supposed to be a bit wet, my best guess it that I cooked them a bit too long the first time.
Thanks Pat – so glad you’ll give it another go! Yes – try under-baking it a little for the first bake and see if that helps minimize the crumbling. (I suppose every oven is different!)