This simple, overnight steel cut oats recipe is healthy, easy to prepare, and a delicious vehicle for your favorite breakfast toppings, from sweet to savory!
I groomed my kids to love oatmeal, like these homemade instant oatmeal packets, early on. But I’m always looking for variations on a theme, and oatmeal is the perfect launching pad for breakfast creativity.
Now, our rotation of perfect breakfast foods, including Homemade Breakfast Sausage, Perfect Chocolate Peanut Butter Granola, and Tex-Mex Migas, has grown to include these overnight steel cut oats.
Here’s why I love this particular recipe:
- Simple. There are only 4 basic ingredients, plus toppings.
- Healthy. Steel cut oats are an unprocessed whole grain and packed with nutrition.
- The perfect crunch. Forget those mushy, gray oats of days past. These oats are toasted just slightly to give them the ideal texture.
- Fast. Nothing beats a breakfast that cooks in 5 minutes and, while you sleep, magically turns into a breakfast that’s nearly ready to serve.
- Easy to personalize. The endless variations of toppings ensure a delicious meal every time you make it, even for your picky eaters.
- By double batching this simple recipe I can save time and have breakfast for days!
What You Need
- Oats (preferably steel-cut)
- Butter
- Salt
- Water
- Toppings as desired
That’s it!
Ingredient Notes
- Oats. I use Bob’s Red Mill steel cut oats, but also found store brands for good prices at ALDI, Walmart, and Kroger. Yes, you can use rolled oats, but steel cut oats are minimally processed and cost about the same (just 4 extra pennies) as their more highly processed counterpart. And since you’re cooking them overnight, they only require 5 minutes of hands-on cooking.
I know, I was hesitant to give them a try, too. But trust me here. They are delicious.
- Toppings. Oh how I love oatmeal toppings!!
- One of my favorites is apples + walnuts + maple syrup. Just like how I top my single serve slow cooker oatmeal.
- My son adores peaches and cream, using real peaches and real cream (because that’s the real food equivalent to dried up and shriveled peaches with powdered “cream”)
- My daughter likes strawberries and cream and once asked if she could put Nutella on top. A girl after my own heart.
- I’ve also heard that savory oatmeal is a trend. Maybe a fried egg with prosciutto, Parmesan and sun-dried tomatoes? Or some smoked salmon with cream cheese and capers?
Oh my. This is going to be seriously tasty!
A Note Before You Start
I have a secret to making perfect overnight steel cut oats that are delicious and crunchy and will forever change the way you think about oatmeal as a whole.
- A cast iron skillet. Yep, a little bit of butter in a warm cast iron skillet (I have this one) turns plain Jane steel cut oats into an incredible bowl of oatmeal that looks nothing like the grey mushy bowls you’re used to.
- This cast iron skillet is my favorite size. It’s perfect for cornbread, skillet blondies, and pan-fried sweet potatoes!
Plus toasted oats means better leftovers for future breakfasts, and who is going to turn down the option to cook less? Certainly not me.
Step-by-Step Instructions
Step 1. Measure water into a medium saucepan with a lid and bring to a rapid boil. (I like to use this dutch oven).
Step 2. Meanwhile, melt butter over medium low heat in the cast iron skillet. Add the steel cut oats and toast until they’re darker in color and fragrant, about 5 minutes.
Step 3. When the water has come to a rapid boil, add the steel cut oats and salt and stir. Set the timer for 1 minute and allow the oats to cook.
Step 4. When the timer goes off, cover the oats and turn off the stove. Set the oats aside until morning.
Step 5. In the morning, reheat the oats until they are the desired temperature and top with desired toppings.
Recipe Tips
The possibilities are endless when it comes to toppings. Here are a few ideas:
- Top with this sweet Slow Cooker Apple Butter. Add a handful of nuts for some savory crunch.
- Swirl in some Nut Butter for a boost of protein and top with fruit.
- Make a batch of this Homemade Yogurt and add in. Slice fresh fruit and save half for some delicious yogurt parfaits the next day!
- Go savory and top with a poached egg and a handful of arugula lightly dressed with oil and vinegar. Top with a sprinkle of salt and pepper.
FAQs
Are overnight steel cut oats healthy?
Absolutely! Steel cut oats are an unprocessed whole grain, packed with fiber, long-release carbohydrates, and even plant based protein, as well as many other health benefits. It also pairs nicely with other nutrient-packed whole foods.
Which oats are best for overnight oats?
This recipe calls for steel cut oats. Because the oats are unprocessed and toasted to boot, they give this oatmeal a fantastic, crunchy texture that holds up overnight.
Is it okay to soak steel cut oats overnight?
Definitely! After toasting the oats for five minutes and cooking them for one minute, the oats sit overnight and continue to soften, delivering the perfect bowl of oatmeal in the morning!
More Oatmeal Recipes
- Marathon Training High Protein Oatmeal
- Soft Peanut Butter Oatmeal Cookies
- Leftover Oatmeal Cakes
- Cinnamon Oatmeal Waffles
Freezer Cooking: Breakfasts
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Perfect Overnight Steel Cut Oats
This simple, overnight steel cut oats recipe is healthy, easy to prepare, and a delicious vehicle for your favorite breakfast toppings, from sweet to savory!
- Prep Time: 1
- Cook Time: 5 min
- Total Time: 6 minutes + 8 hours hands-off
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup of Bob’s Red Mill steel cut oats
- 2 Tbsp butter
- 1/2 tsp Kosher salt (or 1/4 tsp table salt)
- 3 cups water
- toppings as desired
Instructions
- Measure water into a medium sauce pan with a lid and bring to a rapid boil. (I like to use this dutch oven.)
- Meanwhile, melt butter over medium low heat in the cast iron skillet. Add the steel cut oats and toast until they’re darker in color and fragrant, about 5 minutes.
- When the water has come to a rapid boil, add the steel cut oats and salt and stir. Set the timer for 1 minute and allow the oats to cook.
- When the timer goes off, cover the oats and turn off the stove. Set the oats aside until morning.
- In the morning, reheat the oats until they are the desired temperature and top with selected toppings.
Notes
There are endless possibilities when it comes to delicious oatmeal toppings. Some suggestions:
- apples + walnuts + maple syrup
- peaches and cream, using real peaches and real cream
- strawberries and cream with a scoop of Nutella
- savory oatmeal with a fried egg, sprinkled parmesan, a handful of arugula, or smoked salmon with cream cheese and capers
This recipe is easy to make in larger batches and keeps well in the fridge so you can have leftovers!
Nutrition
- Serving Size: 1/4 cup dried oats
- Calories: 128
I love so many of your recipes and this really helps me out when I have multiple day guests. I am not a morning person.
I would really like if you could update your Print Recipe link so that the ads are not in the printed version of the recipe. Even if I close the ads the space they consume remains and the print out has to go to page 2. Thanks
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Hello Jessica!
Thank you for the feedback on the print recipe link. We will pass your concerns along to see if anything can be done about it. Thanks so much!
This recipe is so easy to understand and looks so yummy. Even the information shared is so apt about steel cut oats and rolled oats and it is very detailed. A perfect blog for steel cut oats. I would recommend this blog and the recipe to my friends and family. I have been using Steel Cut Oats from True Elements – a clean label food brand Steel Cut Oats and I am going to try this recipe now.
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I just found this recipe and can’t wait to try it! Wondering though, when you say real cream as a topping with fruit, do you mean heavy whipping cream? If so are you whipping it first, or just pouring it on top? Also about how much would you recommend for a single serving?
Jennifer, I would suggest whipping heavy cream, vanilla, and a sugar substitute or sugar if you eat it. One dollop of homemade whipped cream should be plenty.
If I want to make the porridge with almond milk, would you suggest cooking them /soaking them in the almond milk from the start, or draining the water off on the morning and then heating them up in the almond milk? Thanks!
Hi Vicky – soak with water, drain, heat w/almond milk!
How long would you let the oats soak overnight?
Hi Anh! Usually “overnight” means roughly 8 hours, but you could let them soak up to 12.
I am one person, so would this recipe last for 3 additional days? I am assuming I should refrigerate after the first night as well?
It can Michelle, and yes, refrigerate the leftovers!
Thank you. I saw there is an all Oatmeal restaurant in NYC that serves up Oatmeal like a Subway/Chipotle type restaurant. I’m thinking of that concept for this morning after wedding open house brunch. I can make a large batch in the crock pot and 2 others in large pots and have enough ready to go..then have the toppings lined up for a serve yourself oatmeal buffet. Thank you for the amounts 1/4 cup dry per person.
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I’m planning a family brunch for 50-60 people and want to have an oatmeal bar. How would you prepare enough oatmeal?
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Wow! I’d multiply the average amount of oatmeal per person (1/4 cup dry for steel-cut) and multiply that times the number of people. 🙂
I can’t give a full review until after tomorrow. However it does seem like a good method; sometimes you can tell a recipe is good just by reading it. I used a ceramic non-stick to toast the steel oats. I decided to leave the cast iron skillet in the cupboard cuz I was too lazy to get it. The butter and steel cut oats were fragrant with a Nutty and buttery aroma in spite of my shortcut. Also I had no butter so I had to use heavy whipping cream a very small amount and whip it into butter so I cut the overall recipe in half.
I know exactly what you mean. 🙂 Hope you enjoy these in the morning!
Can you substitute some of the water for milk? If so, can they be exchanged 1:1?
This is by far the best overnight oats I have ever had. I make them at the beginning of the week and they last for several days. I am so impressed with how delicious and creamy they stay. I think that toasting them is the key. So glad I discovered your fabulous recipe!
Thanks for the glowing review Jean!! ♥
When you leave it on the stove do you keep it on the burner that was on? Or move it off that burner for overnight. thanks
Whichever is easier for you Marie. 🙂
Hi Tiffany-
Do you just leave the pot on the stove or do you put it in the fridge overnight? It’s not clear from this recipe where to leave them in the water overnight…
thanks, julie
Hi Julie! I leave it on the stove. 🙂
Hey Tiffany! Do you have to use a cast iron skillet to toast the oats or can you use a regular one?
I use a cast iron skillet Sara, but you can use a regular one too!
I use a regular pot to toast the oats- they really do smell like popcorn. The pot works great. I use coconut oil instead of butter. These oats are great!!
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Just wondering could this nice recipe work with whole groats? Have no possibility to find and buy steel cut oats in my country:( just whole groats… Thank you for beautiful recipe tho:))
Hi Ally! Thanks for the compliments! If you can crack whole groats, then you essentially have steel cut oats. Try using a blender, coffee grinder (on coarse), grain mill or food processor. The more you grind, the closer to flour you’ll get, so a you might only need a few pulses to crack them enough to get them to the size of steel cut oats. 🙂
How many servings does this make? Sorry if it’s listed, butI read over the whole post a couple of times and can’t find it. Thanks!
Sorry about that Kandy! This should make about 4 servings. 🙂
What are your thoughts on phytic acid and the importance of soaking? My kids eat oatmeal or a form of it everyday. Thanks for taking the time to answer my first question.
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You’re welcome Sonia! My thoughts: If you can fit it into your schedule without going crazy, then do it. I tried to soak grains for awhile, but found that it was “one more thing to do” in an already full day. Then I felt bad when I forgot to soak instead of celebrating the fact that I was cooking food from scratch! I know soaking is vital for digestion for some people, and for those I encourage them to keep it up. But if you can digest grains without soaking and you’re already cooking from scratch, it’s not a hill to die on (in my opinion). I think I read that soaking grains only reduced phytic acid by 10%? It’s been awhile, but for me, it’s not something I continued to do.
Thank you! I really needed to hear that. I get so overwhelmed with it all, especially trying to stay in budget. I am trying to remineralize a tooth right now so I willl stay off of grains myself, but I think for the moment I’ll just celebrate that I am making oatmeal for my kids instead of the many alternatives. Keep up the hard work on this blog. It is so appreciated.
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I read your blog all the time. I’m so thankful for your approach to real food. You make it all seem within reach! This recipe looks yummy. Would soaking the oats in water overnight reduce some of the phytic acid or would you recommend still adding in some apple cider vinegar?
Thanks so much Sonia! For phytic acid, you’d have to add an acid. ACV works, but I think lemon juice or whey might be more subtle for breakfast, more so if you’re feeding kids. 🙂
I prefer steel cut oat over rolled oats precisely because they stay crunchy. But you do go through a lot of trouble to make them. Have you ever tried to just let them soak in (almond) milk over night? That works well and you don’t need to pre-cook them. You can just heat in the microwave in the morning (also a great to-go breakfast for the office).
I haven’t tried that San, but it sounds easy enough! I like the idea of big batches in the morning, and re-heating throughout the week as necessary. I don’t think breakfast could get any faster!
If you try it out, I’d be curious to find out if they taste different from your pre-cooking method! 🙂 (or maybe I should just try that myself).