This is not the first time I’ve attempted to make overnight steel-cut oats, but it is the first time I feel confident sharing a method with you. In case you’ve been curious about it, too, this is definitely the best way to make them!
The first few times I attempted this idea, I thought maybe I could prepare steel-cut oats more like regular overnight oats, by either soaking them longer or using boiled water. Spoiler alert: neither of those options works nearly as well as this method.
Luckily, these overnight steel-cut oats are almost as fast as the version made with rolled oats, and the texture is even better. If you’re not a fan of “mushy” oats, you’ll love these!
⭐⭐⭐⭐⭐ Featured Review
“This is my new go-to make ahead breakfast. I add raisins while cooking and they give the finished oats just enough sweetness.”
-Dana
Steel Cut Overnight Oats Ingredients
Here’s what you’ll need:
- Steel Cut Oats. Also known as Irish oats, these are cut with a steel blade (hence the name) instead of being flattened like rolled oats. Shop for “certified gluten-free” packaging if you need a gluten-free breakfast option.
- Milk. You can use any variety of milk you prefer to add creaminess, including a dairy-free option, if needed.
- Water. I find that the texture is better when you use a mix of water and milk for cooking, rather than using milk alone.
- Salt. Adding a pinch of salt helps boost the overall flavor.
You can also collect any toppings you’ll need for serving the next day, such as fresh fruit or crunchy chopped nuts.
Make Overnight Oats with Steel Cut Oats
Step 1:
In a 2-quart saucepan over high heat on the stove top, combine the steel-cut oats, water, milk, and a pinch of salt. Bring the liquid to a boil and stir occasionally.
Once the pot has reached a rolling boil, let the oats continue to boil for 2 minutes. You can turn down the heat if the liquid starts to bubble near the top of the pan.
Step 2:
When the 2 minutes have passed, turn off the heat and set the pan aside to cool.
It’s best to let this cool for at least 20 minutes, as you need to transfer it to a storage jar, and you don’t want the jars to break from the sudden heat.
Once the oats have cooled off a bit, transfer them to a mason jar with a lid. You can use one large storage container and portion this out each morning, or store it in several individual containers.
Step 3:
Place the sealed jars in the fridge and store overnight (or for at least 6-8 hours).
The oats may still appear slightly runny when stored, but they will thicken and soften overnight. Steel-cut oats have a chewy texture when they are cooked, so they will not be as soft and mushy as old-fashioned oats.
Serving Tips
When you’re ready to enjoy the oats, remove a jar from the fridge and take off the lid. They are ready to eat chilled right away, with any extras you love. Add peanut butter, a drizzle of honey, and fresh berries like strawberries, raspberries, or blackberries.
You can add more protein with a scoop of hemp hearts (hulled hemp seeds) or extra fiber with a spoonful of chia seeds.
- 1 cup uncooked steel-cut oats
- 2 cups water
- 2 cups milk (of choice)
- ⅛ teaspoon fine sea salt
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In a 2-quart saucepan combine the steel cut oats, water, milk, and salt. Bring the liquid to a boil over high heat on the stove top.
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Once the liquid it boiling, set a timer for 2 minutes. The boiling liquid may start to rise up towards the top of your saucepan, if this happens lower the heat until the liquid lowers. Stir often so the oats won’t stick to the bottom of the pan.
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When the timer goes off, remove the pan from the heat and set it aside to cool for 20 minutes. (This way, you won’t add boiling-hot oats to glass jars and risk them breaking.) The oats will continue absorbing the liquid as they cool.
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Once the oats have cooled, transfer them to individual storage jars with lids. One cup of dry oats makes 3 hearty servings cooked. Store the oats overnight in the fridge to continue softening.
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When you’re ready to eat, grab a jar of oats from the fridge and add your favorite toppings. These can be enjoyed warm or cold. Heat them up on the stovetop with an extra splash of milk, or microwave in a heat-safe bowl for 60 to 90 seconds. Oats will keep well in the fridge for up to 5 days.
Calories: 229kcal | Carbohydrates: 36g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 0.02mg | Fiber: 6g | Sugar: 0.2g | Calcium: 231mg | Iron: 2mg
More Recipes to Try
If you enjoy this overnight steel-cut oats recipe, please leave a comment and star rating below. I’d love to hear how you like it!
