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We love this method for steel cut oats...it takes a few minutes of effort, and then you leave them sit overnight to finish cooking. When you wake up, you just heat it up and you have deliciously chewy oatmeal for breakfast. We like preparing the oatmeal plain, and then adding some raisins, brown sugar, honey and a pat of butter in the morning. I love making a batch of this and portioning some out to take to work for breakfast.
📖 Recipe
Overnight Steel Cut Oatmeal
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 1 ½ cups steel-cut oats*
- 6 cups water
- ¼ teaspoon kosher salt
For serving (choose your favorites, optional)
- Butter
- Maple syrup
- Brown sugar
- Honey
- Raisins
- Bananas
- Berries
- Milk
Instructions
- In a large saucepan combine the oats, water, and salt. Bring to a boil for 1 full minute.
- Remove from the heat and place a tea towel between the lid and the pan. Cover tightly with lid, wrapping the towel around the lid as needed so it's secure. Let stand overnight at room temperature.
- The next day, uncover the oats and bring to a boil to reheat. Let boil, stirring occasionally, for at least 5 minutes. The oatmeal should be creamy but still a little bit chewy.
- Spoon the oatmeal into bowls. Add your desired toppings and enjoy!
Notes
*Optional: use Gluten Free
Make Ahead: The prepared oatmeal can be refrigerated for up to 1 week. Rewarm in a microwave oven and thin with water or milk if necessary before serving.
Adapted from Food & Wine.
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Taylor says
I just discovered steel cut oats this weekend...I made them in the crockpot and they were delicious!