Copycat Starbucks Oatmeal {easy & delicious copycat recipe} (2024)

FAQs

What kind of oats does Starbucks use in their oatmeal? ›

Rolled & Steel-Cut Oatmeal.

Starbucks Perfect Oatmeal wouldn't be complete without a flourish of dried fruit so I sprinkled on their signature combo of dried cherries, cranberries and blueberries then added a sliced banana for extra heft and health.

Ingredients. oatmeal (water, whole grain oatmeal [whole grain rolled oats, whole grain steel cut oats, whole grain oat flour, salt, calcium carbonate, guar gum].

Although the brown sugar topping increases the sweetness of the oatmeal, it also adds a significant amount of calories and carbohydrates. The added brown sugar contains 50 calories, which brings the total calories in the oatmeal to 190.

A regular (i.e. not-as-awesome) Starbucks oatmeal comes with steamed water as its base. So instead, ask your barista to supercharge this component by adding the milk of your choice (soy and almond milk work too, for you non-dairy folks).

Starbucks uses Oatly Barista Edition oat milk. This is a brand of oat milk that is specially formulated for making coffee drinks. It has a creamy and foamy texture, and it does not separate or curdle when mixed with hot coffee.

Classic Whole Grain Oatmeal

By most standards the classic oatmeal, which is high in fiber and low in sodium and saturated fat and contains no added sugar, is the healthiest breakfast item on Starbucks' menu — it also happens to be one of the best tasting.

Plain oatmeal

"Leave all the sides off except for the nut mix (if you like nuts) and sweeten with a low-calorie sweetener or cinnamon. This diabetes-friendly version of oats is about 30 grams of carbohydrates.

Under the new changes, 200 stars can be redeemed for:

Previously, customers could get a handcrafted drink like a latte or a hot breakfast item like oatmeal for only 150 stars.

Ingredients: Water, Whole Grain Rolled Oats, Brown Sugar, Modified Food Starch, Salt, Natural Flavor, Barley Malt Extract, Caramel Color.

What's the difference between steel cut oats and rolled? ›

Steel-cut oats tend to have a firmer and chewier consistency, even when fully cooked. Rolled oats, on the other hand, have a more consistent texture, although they may still be chewier than instant or quick oats. A person can use either form of oats to prepare breakfast cereal.

High-sugar toppings like chocolate, syrup, and dried fruit

As Best points out, "some of the worst ingredients that are mistakenly added to healthy overnight oat recipes include chocolate sauce, sugar, syrup, and dried fruit."

According to a study published in the Journal of the American College of Nutrition, individuals who consumed oatmeal for breakfast ended up staying fuller, longer, when compared to people who had regular breakfast cereal. It was found to reduce hunger and limit caloric intake later in the day.

Overall, oats are a low-risk, high-reward food. However, despite their numerous health benefits, there are a few things to keep in mind if you're new to the oat game. Oats are high in soluble fiber, which is good for digestion, but it may also cause bloating, increased gas, and abdominal cramps for some people.

Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

The oatmeal had a far more distinct flavor, sans toppings, than any of the other samples—sort of salty and slightly sour, prompting a prevailing sentiment of “delish!” The Starbucks oatmeal-making process is similar to that of McDonald's, though the hot water machines are more expensive and the baristas more careful.

Steel-cut oats, also known as Irish or coarse oats, are the least processed form. Steel-cut oat processing involves chopping whole groats into smaller pieces using steel blades. The resulting oats take longer to cook. They also have a chewy consistency and a more robust flavor than other oats, such as quick oatmeal.