I absolutely love overnight oatmeal — it’s a fabulous healthy breakfast. This recipe for overnight steel cut oats is the easiest way to enjoy the benefits steel of cut oats! Spend just 5 minutes at night and wake up to perfectly cooked, whole grain goodness. Top with nut butter, berries and a drizzle of maple syrup!

I've been making this beauty of a recipe for YEARS. Jeff and I are obsessed because it's so foolproof, and now my toddler is on the bandwagon. I mean who wants to wait 25 minutes for oatmeal to cook? Not this family!
Chewy steel cut oats (also known as Irish or Scottish oats) have such a satisfying, hearty texture and nutty flavor compared to our more mushy friend, the rolled oat. We're talkin' approachable and accessible health food at its finest.
Nutritious breakfast recipes are kinda my thing, ya dig?
How to make
The traditional way to cook steel cut oatmeal simmering the oats on the stovetop for about 30 minutes (like this yummy Mango Steel Cut Oatmeal). Overnight oats (like this zucchini banana version) involve soaking oats in liquid overnight in the refrigerator.
This is great, but what if you want a hot overnight steel cut oatmeal recipe? My hands-off variation where the oats cook themselves overnight is the answer!
- Bring oats, milk, water and salt to a boil. The milk helps make it nice and creamy!
- Let mixture boil for 2 minutes on medium heat, stirring often.
- Remove from heat, cover, and let sit out overnight. In the morning you've got fully cooked oatmeal!
For a fun flavor twist, try my Overnight Apple Steel Cut Oatmeal.
You can also make steel cut oatmeal in the slow cooker by cooking on low heat for 7-8 hours. Give my Crockpot Blueberry Steel Cut Oatmeal a whirl!
Is overnight oatmeal good for ya?
Yes, quite. This Registered Dietitian loves that recipes with steel cut oats are crazy good for ya!
While all oatmeal types boast the same nutrition facts, steel cut oats are the least processed oat. They're cut with a blade and thus take longer to cook than rolled oats, which are steamed and flattened.
The key to maximizing the healthfulness of oats is balancing oats with fat and protein to stabilize blood sugar and keep you fuller longer. Add nut butter or hemp seeds, butter, avocado (love savory oatmeal!), or pair with scrambled eggs for a balanced meal.
More health benefits:
- They have a lower glycemic response than quick cooking or instant oats, meaning your blood sugar won't spike as quickly.
- They're high in a fiber called Beta-glucan, which has well-studied cholesterol-lowering and anti-diabetic effects.
- They can help lower cholesterol.
Make the flavors fun!
- Chunky monkey: Top with peanut butter or walnuts, banana, and chocolate chips.
- Berry almond: Fresh or frozen blueberries, raspberries, strawberries or blackberries with a splash of almond extract maple syrup, and chopped toasted almonds.
- Carrot cake: Stir in grated carrot (or try zucchini!), cinnamon, almond butter, pecans, nutmeg and vanilla.
- Peach tahini: It may sound funky, but fresh peaches with tahini and sea salt is a go-to for me!
- Caramel apple: Add a pat of butter, brown sugar or maple syrup, and chopped apple.
How long does it need to sit?
Let oats sit for at least 6 hours, but ideally 8 hours to ensure they're fully cooked and tender. And yes, it is safe to leave the oatmeal overnight! Trust me, I've made this recipe a thousand times.
How long will it keep?
You can store leftovers in an air-tight container in the refrigerator for up to 5 days. This recipe yields a lot--6 large or 8 smaller servings, so you could even cut the recipe in half.
You can eat these hot or cold! To reheat, simply mix your desired portion of steel cut oats with a little water or milk (optional) and warm it in the microwave or on the stove.
Can you freeze oatmeal?
Yes! You can freeze in pre-portioned containers for busy mornings and transfer them to the refrigerator the night before so they're ready to go in the morning.
You could also freeze flat in a large freezer baggie for up to 3 months.
Don't miss my other oatmeal recipes!
- Banana Zucchini Oatmeal Cups
- Salted Chocolate Covered Oatmeal Bites
- Blueberry Banana Baked Oatmeal
- Healthy Blueberry Oatmeal Snack Bars
Healthy Overnight Steel Cut Oats (4 Ingredients!)
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
I absolutely love overnight oatmeal — it’s a fabulous healthy breakfast. This recipe for overnight steel cut oats is the easiest way to enjoy the benefits of steel cut oats! Spend just 5 minutes at night and wake up to perfectly cooked, whole grain goodness. Top with nut butter, berries and a drizzle of maple syrup!
Ingredients
- 2 cups steel cut oats (NOT quick cook)
- 4 cups water
- 4 cups milk of choice (I like unsweetened vanilla almond milk)
- heaping ½ tsp kosher salt
Instructions
- Bring milk, water, oats, and pinch of salt to a boil in a large pot (I use my 3.5 qt dutch oven).
- Let it boil for 1-2 minutes over medium-high heat, stirring often make sure it doesn't boil over.
- Turn off burner. Cover pot with lid and let it sit out on the stove overnight at room temperature.
- In the morning, stir and eat hot or cold (I like hot) with your favorite toppings! Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Debra says
Hi,
These were so easy to make and I just had my first bowl, delicious! But I have a question, I read all of the comments and nobody mentioned this so is it just me? that in the morning the oats were almost setting like concrete, I struggled to break it up and then had to break up all the large chunks and stir and stir and still couldn't get it nice and smooth, any suggestions for me? Thank-you!
Alexis Joseph says
Hi! Hmmm that’s so strange! Maybe boil less or add more liquid? It should be easy to mix but you can always adjust the liquid and cooking time.
Jennie says
Hi Alexis! I made this and it came out great! So easy and very creamy and delicious. However, I am curious about the food safety implications of leaving it at room temperature for multiple hours especially since there is almond milk in it? Have you looked into that? Thanks!
Also, I am absolutely in love with your zucchini, banana oat cups! I make them all the time, and I share that recipe with so many people!
Bernadette Flynn says
Looking forward to trying this. There are no food safety issies at all if you leave the pot covered after boiling. Boiling it essentially sterilizes it - so unless you have bacteria spores that cause anthrax or botulism in your oatmeal (extremely unlikely) you should be fine. - a medical doctor
Mina says
The best overnight recipe by far! Have been making this every Sunday for months. Makes weekday mornings so much easier!
Alexis Joseph says
Heck yes!I'm thrilled you loved it, Mina. Thanks so much for taking the time to leave a review!
Dylan says
This has been my go-to weekday breakfast for years! My favorite toppings are chopped apple, peanut butter, a drizzle of maple syrup, and a sprinkle of Newfoundland sea salt 🙂
Alexis Joseph says
Amen, Dylan!! And SAME! XO
Val says
Both Bill and I absolutely love this!!! This is such a staple recipe for us - it's honestly the easiest way of making steel cut oats and bonus... waking up to a delish smell of breakfast all ready to go in the morning with literally zero prep time the night before! 🙂 Also love that we can just make this one big ol pot and that we can make different versions from there so it never gets boring! One of your many gems girl! Love your ideas for combos, too!! Can guarantee Bill is going to want to try Caramel Apple next and I'm pretty sure he'll add on heaping amounts of cookie butter LOL.
Alexis Joseph says
Yayyy!! The big ol pot is the best, right? Bill is basically a Hummusapien recipe tester...
Anne says
What an easy fast recipe.. makes getting up worth while on cold winter mornings.. thanks
Alexis Joseph says
Boom! Thanks a ton, Anne!
sudoku 247 says
I'm afraid I won't lose weight while following your blog! ~.~
Mary says
Thanks Alexis! This recipe was so easy and yum!
Alexis says
Wonderful, thanks Mary!
Stacy says
I’ve been making this for years now and it’s amazing! My husband literally requests that I make this. Super easy abs delish! The only way I’ll make steel cut oats ever again
Alexis Joseph says
Heck yes! Thank, Stacy!
Elise says
So easy and delicious. I add a bit of cinnamon and use oat milk to keep it vegan. Thank you for sharing!
Alexis Joseph says
Wonderful, thanks!
Anna says
Love it! 🥣
Alexis Joseph says
Thanks so much, Anna!
Beth says
Hi! I've made your recipe before and it's awesome; however I am out of almond milk. Do you think it'd be good with just 8 cups water? Wondering if you have tried that.
Alexis Joseph says
Yes, water is fine but it won't be as creamy!
Erin P says
This is my go-to for breakfast! Super easy to make and it makes a big batch to hold you throughout the week. You can also jazz it up and add chia seeds, cinnamon, etc.
Alexis Joseph says
Wahooo! Oatmeal for the win!! SO easy, right?
Pj says
Someone asked if it is safe to sit out all night if using unpasteurized almond milk. Is it safe to sit out using regular milk?
Alexis Joseph says
Yes, that is fine!!
Monica says
I use this recipe for breakfast meal prep ALL. THE. TIME. I do half alt milk (I've tried almond and oat) and half water and it always turns out great. Sometimes I add a dash of vanilla, and sometimes I keep them a blank slate for the toppings to shine! I usually do half the recipe for one week of breakfasts, but sometimes I'll make the whole thing and freeze it in portions as suggested, which works great too. This has become a staple recipe for me!
Alexis Joseph says
Awesome, thanks a ton for the love, Monica! Love the vanilla addition. I truly appreciate you taking the tine to rate the recipe, too.
Jenet says
This recipe is absolutely perfect. I tried several slow cook, stove methods for steel cut oats and this is the perfect one. I was losing hope after 3 tries. Plus your nut butter idea got my kids to eat and they almost liked it. LOL Ah-mazing! thank you!
Alexis Joseph says
Hahah best news! The key is plenty of liquid 🙂 And SALT!
Lana says
I just cook steel cut oats in the rice cooker on the “brown rice” feature. It is really effortless. I do not add any milk, just water.
Alexis Joseph says
Good to know, thanks!
Jenny says
This is the first time I've ever left a comment on a food blog.... but I had to because I tried this recipe for the first time last night and it turned out so well! I used unsweetened oat milk. It was delicious and creamy! Having a delicious breakfast ready to eat in the morning makes my mornings so much more enjoyable. Thanks for sharing!
Alexis says
Love that you used oat milk! And thanks so much for taking the time to let me know it worked out, Jenny. Enjoy!
Velva Hampson says
Out of curiosity, how do you heat it over the course of the week. Can I do it on the stovetop and just add a little more almond milk? I don't own a microwave out of choice.
Alexis says
Just reheat it over the stove! I don't usually need to add more milk.
Terri Lucas says
Recipe sounds delicious unfortunately all I have are instant steel cut oatmeal is there any way to change your recipe around to accommodate this 'instant 'because the plain old instant doesn't cut it. I hate the thought of wasting this huge package of instant oatmeal.
Alexis says
Unfortunately I haven't had instant steel cut oats so I'm not sure!
run 3 says
This looks like absolute heaven!!
Lisa says
Just made this and it was so simple. I added cinnamon and vanilla to add a little flavor to the oats since i only had regular almond milk (not vanilla flavored). still turned out great. Looking forward to having the leftovers throughout the week.
Alexis says
Yumm--love those additions, Lisa!
Sally says
YUM! Made these Sunday night and have been re-heating and enjoying for breakfast each morning, topped with PB, raspberries and a drizzle of maple syrup. They keep me full for hours, and have made my mornings so much easier. Thank you!!
Alexis says
Mmmm pb on top is the BEST!
Mountain Mama says
Is it safe to use cow's milk? Would like to be able to share with our toddler too.
Alexis says
Yes! Any milk is fine!
Madeline says
I've always been skeptical of the overnight oat trend - I'm so glad I gave this recipe a go! I far prefer this preparation method to the cold, soggy no-cook overnight alternative. These oats are creamy, hearty, satisfying, and absolutely delicious. I'm on day 4 of leftovers and still not sick of them - officially an overnight oat convert 🙂
Alexis says
Me too--I don't like cold oats, either. So glad you enjoyed them!
Jen says
So delicious thank you for posting! Btw, love the caramel apple flavor! I'm a big fan of overnight oats and always looking for new flavors. Btw, I keep trying to pin your recipe, but keep getting an error. Could you please try adding the "pin it" button again! Thank you ?
Alexis says
I'm redoing my site so this should all be fixed soon! Thanks so much for letting me know 🙂
Alix says
One of my favorite things to meal prep for my family and I! So easy and so delicious!
Alexis says
I'm so glad! Thanks for the feedback, Suzanne.
Suzanne says
This has been my “go-to” breakfast for the fall! I make up a batch on Sunday night while washing up the dinner dishes and we have breakfast for the week. I much prefer this overnight oat recipe to those that don’t cook the oats. I use macadamia nut milk instead, which makes a very creamy oatmeal for those of us who can’t eat dairy.
lindsay says
I made these yesterday and they turned out GREAT. I knew i wanted to use them in a savory way, so i cooked them in 8 cups of chicken stock instead of water/milk. I also added salt, pepper and garlic powder. They're amazing!
Alexis says
I love your version! Sounds amazing.
Mina says
I finally tried this. All I can say is O.M.G. I've been cooking regular oats on the stove top every morning, M-F. I don't like regular overnight oats and steel cut take too long to cook before work and I don't like the way they turn out in the instant pot. This is a total game changer!
Alexis says
Hey! Sorry I’ve never tried it with quick cook oats so I have no idea, sorry!
Shawn Fumo says
I recently bought some steel cut oats but they only had “quick cook” which I believe is cut finer than the regular version? Any thoughts on cooking that overnight vs the package recommendation (under 10 minutes either as microwave or stovetop)? I’ll definitly try this recipe when I get regular steel cut oats. Thanks!
Kathy says
This recipe is SO easy and so delicious! I could never eat regular, quick oats again!! Helping my husband lower his cholesterol.
Alexis says
Yay! 5 days!
Rachel says
Love this! I tried it for the first time this week and I'm officially obsessed 🙂
How long do you think they are good for in the fridge?
Thanks!
Alexis says
Yay! A while...like up to a week? I go by the notion of smelling so as long as it smells good, you’re good 🙂
Hill says
I like to add a little sharp cheddar cheese, salt and pepper!
Alexis says
Ohhhh yum!
Alexis says
Emma, thank you so so much. That means a TON to me! It’s people like you that keep me inspired to continue sharing even when it’s tough. Sending you love on your journey!
Andrea says
Love this! Have already made it twice! Random question--how do you get your almond butter to spread so nicely? 🙂
Andrea
Alexis says
Yay! It’s just a nice drippy almond butter! It’s Kirkland brand from Costco that I drizzled on with a fork.
Alexis Joseph says
It's just Kirkland natural almond butter that is liquidy, prob because I keep it at room temp!
Emma says
Hi, I'm a fourteen year old girl who has struggled with disordered eating in the past. Just wanted to let you know your blog posts have brought an enormous amount of clarity and inspiration into my life. I love your (sadly) unique attitude towards food, and I check your blog regularly for guidance in my own intuitive eating journey. You should feel great--there are many people you are impacting without knowing.
P.S. I love your sense of style--your "what I ate & wore" posts are awesome.
Emma says
OMG! You wrote back!! It's awesome that you care about your fans! I made your Fluffy Vegan Pancakes for breakfast this morning. I was so proud that I incorporated peanut butter- one of my fear foods - into the recipe, and I'm glad I did - it was delish!
This probably sounds like a bit much, but you literally changed my life. Two summers ago, I decided I wanted to get "skinny" for the upcoming year. I counted calories and restricted myself to 1200 a day. I joined a gym and compulsively overexercised. I began to fear foods like oils, nut butter, bread, pasta. . . I was always thinking about food, looking up high-calorie recipes but never actually eating them. . . I was literally headed for a full-on eating disorder. When I found you online, I was literally shocked of a confident, happy woman who embraced all different types of food. Slowly, I began to embrace the idea. I can't say I'm perfect -- I definitely mentally track calories most days, but now I'm beginning to realize that food really IS just food. I also realize how saddening it is how enmeshed in diet culture I was at age 12! (I read a lot about the topic online). You've inspired me to become an RD one day. I just subscribed to your blog (before, I just checked it, but I'd like to support your blog in any way possible). Thank you so much for all you do for the girls and women who read your blog. (My twin sister has been through my disordered eating struggle with me, too, and we love to make your recipes together.) Here's to all different types of food, from kale (love it!) to cookie dough ice cream (love it too!)
Alexis says
Emma, I read your comment over and over. It warmed my heart like you can’t imagine. You should be so proud for sharing your story and for the strides you’ve made. Life is a journey. We’re always challenging ourselves to get better and there’s so much beauty in the process. Keep trying new foods and nourishing relationships with people that help bring out the best in you. Thank you so much for your comment! It means the world to me. ❤️
Alexis says
So glad!!! Can’t wait to make a pumpkin version 🙂
Anna says
Made this recipe several weeks back when you posted in on your insta stories...so good and creamy!! This will be a weekly meal prep staple as the weather gets cooler!
Cheryl says
I am looking for the pumpkin version and can't find it. Can you share it please?
Alexis Joseph says
Hi! Not sure what you mean?
Alexis says
Love cinnamon! Let me know what I can do to make it 5 Stars.
Alexis says
Yay! They're nothing like typical overnight oats because they're cooked, not raw. Way better in my opinion!
Laura says
Thanks for posting this! I saw it on your stories and wanted to make it but then I forgot what you did haha. I have never done overnight oats because I reallyyyyy struggle with the thought of eating cold oats, so the fact that you heat this up again in the morning is a major selling point for me! Can't wait to give this a try!
Brittany Audra @ Audra's Appetite says
I honestly had given up on cooking steel cut oats just because of the time! I cannot wait to try this method; thanks for sharing! BTW, team Aldi all the way 🙂
Kori says
I cannot wait to try this! My MIL was just asking about steel cut oats, so I sent her this recipe. 🙂
Mina Chercourt says
After I asked the question I realized that's how you'd answer 🙂 . Thanks! Trying this tonight!
Mina says
How do you portion it out in the morning? Just wondering what the serving size of the cooked oats is? I'm the same way with PB vs almond butter as a topper. Almond butter only on oats, PB for sandwiches 🙂
Alexis says
The serving depends on the person—I fill my bowl and eat till I’m full 🙂
maryann says
Do you think it is safe to keep this on the stove overnight if I use homemade almond milk that has no preservatives?
Alexis says
Yep
Alexis says
Give it a go!