This Overnight Steel Cut Oatmeal is the easiest, foolproof way to enjoy healthy steel cut oats! Spend five minutes preparing it at night and wake up to perfectly cooked oatmeal in the morning.
I’ve been making this beauty of a recipe for YEARS.
Ya see, I found the genius method of cooking steel cut oats overnight on the internet ages ago and have perfected it over time. Because who wants to wait 30 minutes for oatmeal to cook? Not this lady! Now it’s second nature to us to make a big batch of oats for the week because it makes eating a healthy, yummy breakfast SO quick and easy. This recipe also makes a lot, because you know how much I appreciate leftovers. Any oatmeal you don’t finish you can use in in these splendid Pumpkin Oatmeal Muffins! Too soon for pumpkin? Never.
This creamy Overnight Steel Cut Oatmeal takes just minutes to prepare, is super cheap, and makes enough to last me and the big eater next to me for days. It’s approachable, affordable, and accessible health at its finest. Miracle breakfast situation, ya hear?
Now when it comes to the anatomy of oatmeal, there’s instant oats, old fashioned rolled oats, steel cut oats, and oat groats. Oat groats are the most natural state of oats, the whole hulled kernel of the oat grain. Steel cut oats are the least processed of the oat varieties, meaning they take the longest to cook. If you’re like me and don’t want to stand over the stove for half an hour, this Overnight Steel Cut Oatmeal is made for your face.
Full of fiber, plant protein, and whole grain goodness, Overnight Steel Cut Oatmeal is a GLORIOUS way to start the day, especially when the full Tupperware is ready to go and all you have to do is throw it in the microwave and top to your heart’s content. I use these 36oz glass containers to store leftovers. To make this ridonculously simple recipe, all you have to do is bring oats, water, and almond milk to a boil for 2 minutes, cover, remove from heat, and let it sit out overnight. That’s it! I use my trusty 5-qt dutch oven for cooking, which I use for pretty much everything.
Now let’s talk ingredients! I get my steel cut oats at Aldi (traditional, not quick cook) because they’re the most affordable. I keep several containers of it on hand at all times. For the milk, I use whatever store brand unsweetened vanilla almond milk I have on hand, which is either the Aldi brand of Kroger’s Simple Truth brand. It makes it nice and creamy. If you like sweeter oatmeal, you could use an original milk that’s sweetened or add brown sugar/honey/maple syrup to to your liking. You could also use all water if you’re not on team creamy oatmeal.
Onto the toppings! You guys know how much I love nut butter, and no bowl of oatmeal is complete without it. My go to is this date pecan butter because it’s sweet and salty and heavenly, but I also do almond butter (I get the big 2-packs of Kirkland brand from Costco). P.S. did you know pecans have more antioxidants than any other nut?!
I’m a huge peanut buttah gal but for some reason, when it comes to oatmeal, I usually want almond butter. When it’s summer and they’re in season, fresh blueberries, blackberries, and strawberries make the best toppings. When it’s fall or winter, I heat up frozen wild blueberries instead. After the nut butter and berries goes a sprinkling of mulberries for sweetness, texture, and a nutrient boost plus cinnamon. Done and done!
To breakfasts of champions!!
- 2 cups steel cut oats
- 4 cups water
- 4 cups unsweetened vanilla almond milk (or milk of choice)
- pinch of salt
- Bring milk, water, oats, and pinch of salt to a boil in a large pot (I use my dutch oven).
- Let it boil for 1-2 minutes, stirring to make sure it doesn't boil over.
- Remove from the heat (I move it to the burner behind), cover with lid, and let it sit out on the stove overnight, unrefrigerated.
- In the morning, remove lid, stir, heat, and eat! I like to top mine with almond butter, cinnamon, and berries. Store leftovers in the refrigerator.