Overnight Oatmeal. A Belly Warming Winter Ritual.

How to cook oatmeal overnight from a genuine oatmeal addict. This belly warming steel cut oat recipe cooks overnight while you’re sleeping and gives you enough servings to last the week.


Skip right to the recipe.

One of my absolute, most favourite parts of winter is OATMEAL.  I know, I know.  I almost bored myself into a stupor with that sentence.  But as dull as a bowl of oatmeal might seem, you can’t ignore the stick to you ribs goodness of a pot of warm, creamy oatmeal on a snowy morning.  Or a chilly morning. Or a morning.

It was my favourite as a kid too, but back then I wasn’t really eating oatmeal, I was eating instant Oatmeal in a packet with kid friendly flavours like Sugar & Sugar.  I think the official name for the flavour is Maple & Brown Sugar, but what that amounts to is sugar and sugar flavour, which I then topped off with a little extra sugar while my mother had her breakfast of a cigarette and cup of Sanka.

There are 3 types of Oatmeal

Steel cut oats – this is oat exactly how it comes off of the stalk of the Oat plant, but it’s been cut into smaller pieces.  Processed by roasting at a low temperature before sale for shelf stability.  Chewy.

Rolled oats – exactly what it sounds like.  Oat from the plant is cooked to soften it a bit, then rolled ’til it’s squished flat.  Processed by steaming then pressing flat.  Mushier than steel cut.

Instant oats – These are rolled oats that have been completely cooked and pressed even flatter than rolled oats.

Steel cut oats take the longest to cook (25-30 minutes), followed by rolled oats and lastly of course, the instant oats.

This weekend try making a big pot of overnight Steel Cut oatmeal.  It eliminates any time you need to stand around the stove stirring AND you end up with a big pot of oatmeal that you can dip into all week long.


I started making overnight oatmeal (as opposed to cooking up a pot in the morning)  years ago and there are 2 reasons I love it so much.  The first being, overnight oatmeal has a creamier texture than oatmeal you’ve cooked for half an hour on the stove.  I assume this is because all of the water is absorbed into the oat mixture as opposed to simmering away into the air.

The second reason I love the overnight oatmeal is because you wake up, and breakfast is not only done, it’s ready and waiting on the stove for you.




The steps are easy.  Grab a pot, throw a pat of butter or coconut oil into the pot and let it melt.  Once it’s melted, throw in 1 cup of Steel Cut Oats and stir it all together.


Substitute 1/4 cup of quinoa for 1/4 of the oats to have a Quinoa Oatmeal  mix.

Throw in a handful of wheat berries for extra chew.


Keep cooking and stirring until your oats smell toasty.  That’s my spurtle by the way. It’s the official stir stick  of the world of Oatmeal.  I got mine from Cattails Woodwork.


Once it’s all toasty, add a big pinch of salt.



Throw in 3 cups of water, and bring it to a rolling boil.



As soon as it boils ….



Put a lid on the pot and turn off the heat.  Then go to bed and dream sweet dreams.




In the morning when you remove the lid from the pot your oatmeal will be perfectly cooked and creamy, with just the right amount of bite left in the oat pieces.



Give it a stir and add a slosh of milk if you like (I like) and heat that pot back up.  Breakfast for the family is ready.



Or you can do what I do, which is portion the oatmeal into individual containers and keep them in the fridge.  In the morning you can just grab it and go.

I top my oatmeal with different things, but my go-to topping is red berries (strawberries or raspberries), chopped nuts like walnuts, pecans or almonds and a splash of Vanilla Almond milk or regular milk.  To bring the whole thing to the next level I drizzle it with my homemade Maple Syrup, but a sprinkle of regular old store bought Maple Syrup would be exactly as good.

You just wouldn’t get the satisfaction of saying “Hey!  I made that maple syrup myself you know!”, to anyone who walked by while you were eating.

Also, don’t rule out good old brown sugar.  Sure it’s a bunch of white sugar with molasses added to it to church it up a bit, but you’re eating oatmeal for breakfast.  Who’s gonna yell at you for having a little brown sugar on it?  Not me.


Overnight oatmeal creates a creamier, chewier version of Steel Cut Oats than regular simmering in a pot does. PLUS breakfast is served the second you wake up.
5 from 3 votes
Print Pin Rate
Course: Breakfast
Author: The Art of Doing Stuff


  • 1 cup Steel Cut Oats
  • 3 cups water
  • pinch salt
  • 1 tsp butter of coconut oil
  • Regular milk or Almond milk to taste.


  • Melt 1 tsp. of butter of coconut oil in heavy bottom pot.
  • Stir in 1 cup of Steel Cut Oats and cook until toasty smelling.
  • Add 1 pinch of salt and 3 cups of water to pot and bring to boil.
  • As soon as the mixture comes to a boil, turn heat off and cover pot with lid.
  • Leave on stove overnight.
  • In the morning just stir in a bit of milk to loosen the mixture up a tiny bit, heat and serve.
  • Makes enough for 4 medium servings.


  • Use 1/4 cup of quinoa in your oatmeal.  (just sub it in for 1/4 of the oats - so instead of 1 cup of steel cut oats use 3/4s of a cup of steel cut oats and 1/4 cup of quinoa)
  • Add a handful of wheat berries for extra chew and nutrients.
  • Use 1/2 cup of coconut milk to add HUGE flavour and creaminess. (just sub it in for 1/2 cup of the water - so instead of 3 cups of water, use 1/2 cup of coconut milk and 2 1/2 cups of water.
  • Throw in some chia seeds.  Chia seeds thicken the oatmeal as it cooks overnight and also boost the good health properties.
  • Use 1/4 cup of quinoa in your oatmeal.  (just sub it in for 1/4 of the oats – so instead of 1 cup of steel cut oats use 3/4s of a cup of steel cut oats and 1/4 cup of quinoa)
  • Throw in a handful of wheat berries for extra chew and nutrition.
  • Use 1/2 cup of coconut milk to add HUGE flavour and creaminess. (just sub it in for 1/2 cup of the water – so instead of 3 cups of water, use 1/2 cup of coconut milk and 2 1/2 cups of water.
  • Throw in some chia seeds.  Chia seeds thicken the oatmeal as it cooks overnight and also boost the good health properties.




So this is what I’m recommending you do this Sunday night.  Put your pajamas on, watch some television or listen to music.  Have some sex.  Wash your hands.  Then head into the kitchen to put on a pot of Overnight Oatmeal.

The coziest, most nostalgic way to make Monday morning bearable.


→Follow me on Instagram where I often make a fool of myself←


Overnight Oatmeal. A Belly Warming Winter Ritual.


  1. gloria says:

    What would be the ratios if I wanted to use rolled oats instead? That’s what I have; too cheap to make a special trip for steel cut.

  2. Heather Sykora says:

    I’m inspired to try this!! I’ve been wanting to experiment with steel cut oats, but never got around to reading up on how to do. Thanks for doing the work for me!!!
    Also, I discovered Buckwheat groats last winter, so I will try this method with them as well!!

  3. Jody says:

    Funny I’ve been on an oatmeal binge lately. Had it for dinner one night when I got home late and needed something comfortable–Pjs and oatmeal.
    Enough about oatmeal–let’s talk about the copper pot. Love that. Where and what? Does it require special care?

  4. Garth Wunsch says:

    Yes!!! Steel cut oats, salt, raisins, maple syrup, and… whipping cream. You want to get and/or stay slim, eat real fat. Your body knows it’s food.

    And I also follow Sandor Katz’s (The Art of Fermentation) advice of fermenting my oats for 8 – 24 hours. To quote; “Fermentation improves the flavour of porridges and gruels and enhances their flavour and digestibility and nutrient availability.” I add about two tablespoons of whey from making Greek Yogurt to the soaking water. There are lots of ways to ferment the oats, too much to type here. But the product is wonderful REAL food.

  5. Alice says:

    I cook steel-cut oats in the microwave every morning – 1/4 cup oats, 3/4 cup (and sometimes a little more) water — nuke at 70% power for 8 minutes. (Had to experiment with this; my friend uses 50% power for 5-6 minutes.)

    I don’t worry about the time it takes, because I get it going before I take my shower…then after my shower, breakfast is waiting for me.

    • NinaMargo says:

      Can’t wait to try this! But wondering if you use a mug or a bowl?

      No offense, Karen, sometimes I just don’t plan far enough ahead…

    • Alice says:

      I cook it in a medium mixing bowl (1.5 litre), because otherwise it will boil over.

      • NinaMargo says:

        I think my microwave is way underpowered! I tried the 50% at 5 minutes in a regular bowl and the oats were still hard and the water was lukewarm. Impatient and hungry I resorted to my 3-minute McCann’s and will try again tomorrow!

  6. Cred says:

    I love your Sunday night instructions for getting through Monday mornings. Flannel jammies, sex and oatmeal- best ways to stay warm through a Canadian winter. I intend to fully heed that advice his weekend as our southern Ontario temps plummet.

  7. Sandra Brooks says:

    Once again you have inspired me! I have oatmeal for breakfast almost every morning and it is BORING. BORING. BORING. I have talents, just none in the kitchen. When I complained to my weight loss coach that “I hate to cook!” he suggested that I “Look for ways to change my relationship to this act [cooking] that is SO central to good health.” This blog post has changed my relationship to my healthy, but boring oatmeal. So much so that I even ordered a Spurtle from Cattails Woodwork. I can’t wait to try out your recipe and stir my oatmeal with my very own Spurtle (after I have some sex and wash my hands that is!!) I thank you!!! (and my husband thanks you, too!) P.S. As a thank you, I’ve enclosed a pic of my weight loss coach, Ari.

  8. martha says:

    We have oatmeal almost every morning. Steel cut or old fashioned we aren’t too picky. We always make ours with almond milk instead of the water, adding cinnamon while it cooks. We also add various fruit and walnuts. Oh, and no salt.

  9. Renee says:

    Forgot to add – my daughter loves to add cooked sweet potato & brown sugar & a tab of butter to her oatmeal!

  10. Renee says:

    I eat oatmeal (from oatbran to rolled) every day, all year, and it had brought my cholesterol down. I do not use any salt, but I love it with a bit of vanilla greek yogurt, dried Montmorency cherries & sliced almonds. Sprinkle on some Baking Spice from Penzey’s (it is a combo of cinnamon, allspice, anise, more) breakfast of champions!

  11. Mary W says:

    My favorite breakfast or sickfast. I make a huge pot of cracked oats with milk adding turbinado sugar, dried sweetened cranberries, and pecan pieces. I cook it normal, then divide the contents into several micro-wave safe bowls and put in refrigerator. Each morning I get one out and nuke it for a minute, adding a bit of cream and butter. It is wildly delicious. I’ve never toasted the oats but will certainly do that Sunday evening when I make my batch for next week. Toasting the oats and the nut pieces just has to make it even better. I think getting the milk in is important since I don’t drink it anymore. Regular serving of instant oats (no water or milk) with yogurt, nuts, cranberries and turbinado sugar in a bowl left overnight in the fridge makes a really nice cold morning treat, also. I was amazed that I enjoyed it since it was cold but it really was delicious. The yogurt really made it.

  12. Susan D'Achille says:

    I buy the Quaker Quick Oats at Costco. Really cheap!! Everyone morning, ALL YEAR LONG, I make a batch of oatmeal for me and my husband. He leaves really early in the morning so his is refrigerated after cooked and he reheats the next morning. Not as good as fresh but he isn’t complaining! For each serving I use about 1/3 cup of oatmeal and 1 cup of Milk (you have to use milk because it tastes delicious). I do add a bit of water too so that it doesn’t stick as much. Bring to boil and then simmer and stir once in awhile. While it is cooking I read your blog. When it is really thick I add fresh or frozen fruit. I have a mixture of frozen peaches, strawberries and blueberries in my freezer that I use. Also add some walnuts and ground flax. I sometimes think it is more like a stew than porridge. It is deelicious and so good for you!!

  13. Julie says:

    I use my crockpot but toasting the oats with the coconut oil sounds pretty divine! I love that idea!
    spurtle, spurtle, spurtle….

  14. Lynda Dunham-Watkins says:

    I love steel cut oats but usually just soak them in milk overnight for a cold cereal with berries next morning. I will try them this way now!

  15. shannon says:

    I have never, once, been able to bring myself to try oatmeal. As a kid I thought it looked like barf, and I guess that stuck with me. With everyone talking about steel cut oats, I am tempted to try it. What is the consistency like? Is it gloppy? That’s what I remember oatmeal being like–a clumpy, stuck-together mess.

  16. jill says:

    Love your copper cups.

  17. Kimberly says:

    I and my puppies love oatmeal! I use the Bob’s red Mill quick cooking steel cut oats. My version though is a cup of boiling water, add a half cup of the oats, stir a couple of times and then put a lid on the container. I do this at night time before I go to sleep, I leave it sitting on the counter, and when I wake up in the morning it’s done. I work double shift, and this way is quick and easy. I’ll nuke it in the microwave and then I’ll stir in pumpkin, or banana, or butternut squash… That’s for the puppies. For myself, I just use a handful of frozen blueberries with a splash of soy milk. Yum Yum

  18. Melissa says:

    For steel cut in a microwave, I put a portion of oats in a large bowl, then 3-4 times that in water and let it sit overnight. In the am, I microwave for 4 or 5 minutes on 50% power and it’s great. Just remember the bowl needs to be large enough that it won’t boil over towards the end of the cooking time. Also, the “quick cook” steel cut oats are helpful (I think they are just re-cut steel cut oats.)

  19. Gretchen Sexton says:

    Excellent plan! I’m on it! Monday mornings will never be the same. (I believe it could only be made better if I had some of your copperware=gorgeous!)

  20. Eileen says:

    We eat steel cut oatmeal, but the long time cooking and stirring wears on me when my energy level is higher in the am and I’m tired of stirring. I’ll try this method.

  21. Linda in Illinois says:

    Memories of my mom feeding us that slop, where you could stand a spoon upright in it and it wouldn’t move. Impossible to swallow. Awful flavor to it, no sweetener, no syrup, no fruit, and powdered milk.. gag.. As an adult I may have to try it your way. Sunday night sounds like a good time for you.. hummmm

  22. Amie Melnychuk says:

    You can’t forget the fourth class of oatmeal, though it falls more into porridge realm, Red River Cereal!

    My Mother-in-law was shocked at how I ate my oatmeal when I was a month or so post partum with my first, boiled, then add cream and brown sugar and some fruit. Her family only ever had water with theirs. I won her over to a rich and quasi-healthy breakfast ;)

    Chewy, stick-to-your-ribs oatmeal was a staple in my house growing up. You knew it was done when Mom stuck the wooden spoon in to scoop it, and the whole mass would come out at once. YUM!

  23. Chris White says:

    When my boys were little they loved the packaged maple & brown sugar oatmeal. They couldn’t get the name right though and called it “hot sugar”. Came home to a very cross babysitter one evening who sent them to bed without night lunch because they tried to convince her they were allowed to eat “hot sugar” before bed…..

    • Kim from Milwaukee says:

      Night lunch?

      • Chris White says:

        I live on the East Coast of Canada where we often (ok, always) have a cup of tea and a bite to eat before going to bed – night lunch! Night lunch is usually comprised of toast or cereal, or something else gluten based. If we’re feeling especially naughty we have a “diddle-lee-dee” with night lunch – that’s the addition of a cookie or some other sweet treat!

        • Kimberley from Milwaukee says:

          My family is from Newfoundland and I haven’t heard that before. But I know they are a gluten loving bunch, tea too! Are u out in another province on the coast?

        • Chris White says:

          Too cool! I grew up in rural Nova Scotia and now live along the St. John River in New Brunswick. Both are ‘night lunch’ hot spots! And you’re right, “Gluten Loving Bunch” could be the team logo for the East Coast!

        • Tracy says:

          I’m also from a family who did “night lunch”, never called it that and my Dad still does that… from Saskatchewan!

  24. Jenny says:

    I respect everyone’s enthusiasm, but I have to laugh because oatmeal is definitely my Brussels sprouts. I’ve tried all different ways of making them–sweet, savory, steel-cut, rolled oats, even Cream of Wheat….I try and try because they are a good healthy option but it’s just no good, I don’t like them! I admit I haven’t tried overnight oats, so maybe I should try one last time. But after that, no more attempts. I’ll just stick to my egg sandwich for breakfast. :)

    • Karen says:

      Meh. If you don’t like them any other way chances are you won’t like them overnight either, lol. ~ karen!

      • Jenny says:

        lol that’s probably the most reasonable response I’ve ever heard from an oatmeal-enthusiast! Everyone usually swears that I’m just not making it right. ^_^

  25. Tracy says:

    These look fantastic! Definitely can’t wait to try your recipe. My former hairdresser only ate a raw diet. NOTHING was ever cooked. She gave me a recipe for steel cut oats. They aren’t cooked and warm, like yours, but still delicious and filling. Throw some steel cut oats (enough to layer the bottom of a lidded container), handful of frozen berries of your choice, handful of raw almonds and shredded coconut, if you like. Pour cold water to just barely cover everything. Pop in fridge overnight. In the morning, drain well and eat it like cereal with almond milk or my fav is mix it in with Greek yogurt. Texture of the oats are soft yet still has some tooth to it.

    • Karen says:

      Hi Tracy! I know you can do that with rolled oats but had no idea you could with steel cut oats! I’ll give it a shot just for fun. :) ~ karen!

  26. Erin says:

    Thank you so much! My husband and daughter have been on a “porridge kick” for breakfast. This will be a nice addition to their growing list of cooked grains. Does it leave less of a mess in the cooking pot than regular cooked rolled oats? That’s my only complaint to our switch to hot breakfasts (and it’s minor considering all the benefits of dropping highly processed, sugar-n-sugar breakfast cereal from our diet!)

    • Karen says:

      Hi Erin! Since you aren’t cooking it and cooking it there isn’t any baked on oatmeal at all so the pot is really easy to clean. If you want to be super-fun you can also substitute part of the rolled oats with tri-coloured quinoa. Say, 1/4 of a cup or so. ~ karen!

  27. Lyn says:

    My kids who are now in their 20’s still love the maple brown sugar instant oatmeal! Always way too sweet for me. I eat the quick oats with half a teaspoon of sugar and lots of milk. But I can’t wait to try this! I feel healthier already.

  28. Kelly says:

    Sounds good. Shoulda done that last night since it’s -38C here today and cold cheerios don’t cut it!

  29. Toni Guerrero says:

    Agreed, oatmeal is wonderful and I have the best memories from my childhood around a bowl of it.

    However, I’m astounded nobody called you out on those bowls and that pot! TOTALLY eclipsed the oats, I tell you!

    If you’ll excuse the pun, give us the dish on that set!!!!!

    • Karen says:

      :) I’m slowly collecting copper pots Toni. I’ve bought most of them at flea markets or thrift stores, but the very beautiful one you see in the shots was a Christmas present this year. And the copper bowls are old, old, old. I got those at a garage sale. ~ karen!

      • Lise Cameron says:

        Karen…Be very careful with old copper pots…If there are scratches on them or if the finish is worn down , then you could get lead poisoning… The metal can be replaced to make them safe to use again..I had this done . It is expensive but worth it. The same goes for old pewter.. It was the first thing that I thought of when I saw the little guys…Have a great weekend….Love seeing you message on my screen…

        • Karen says:

          Yup. I know. :) But thanks for mentioning it for other readers who may not know. If when you add up all the open spots on the base of your pot it needs to add up to less than the size of a dime. If it adds up to more then they’re not safe to use. All of my pots are in good condition on the interior but there is one that won’t last me much longer and I’ve tried to find someone to retin it but cannot find anyone in Ontario who does it! I even looked up how to do it myself, lol. Of course I did. ~ karen!

        • Lise Cameron says:

          Hi Karen…Me again…If you are interested in having anything re tinned . Here is the name and address in Montreal.

          Clinique de la casserole Del Mar.
          4048 Jean-Talon East.
          Montreal Quebec.
          H2A 1Z1

          Phone number.. 514-23-3532

          They do speak English .
          I had the bottom of a huge pot redone and it was $115. and it was returned by Purolator for under $35.00

          Have a terrific weekend ..

        • Lynne Burns says:

          Scrolling through these comments looking and looking for mention of those fabulous bowls! Sadly I don’t think my oatmeal will taste as delicious without one of those bowls and your home made maple. Sigh…..

        • Karen says:

          Perfect! Thanks Lise. ~ karen!

      • Dan says:

        I was going to ask as well – glad I read through the comments. Is it a Falk saucepan? I’ve been lusting after them for a while now…

        • Karen says:

          Hey Dan! It’s not a Falk, I actually forget the name. It’s very heavy and I quite love it. :) I found a Mauviel at my local thrift store a few years ago though, for $18!! ~ karen!

  30. ronda says:

    steel cut oats with milk and brown sugar! the bomb!! They even have them in the cafeteria where I work, and they go fast!

  31. Kim C says:

    Ahhh, the little packets of sugared up oats, Sanka and cigarettes…And my Mum in a thin zippered robe and the cold vinyl kitchen chair.
    Fellow ’70s sister here. ?

    • Jane Anderson says:

      That’s fantastic! All I’d need is a transistor radio tuned to old country music and that would be my Monday mornings growing up. :)

  32. Thera says:

    Does it have to be Steel Cut oats? I have a huge jar of Instant oats I would love to use up.

    • Karen says:

      Hi Thera! These particular ratios are for steel cut oats. ~ karen!

      • Thera says:

        Ok then, off to the store I go!
        Any suggestions as to what to do with the Instant Oats, anyone?

        • Karen says:

          I always have a bag of quick cooking rolled oats in my cupboard, and the only thing I use it for is for topping on rhubarb or apple crisp. You could also just eat the dumb things every morning until they’re gone. I mean, they’re instant oats so it’s not like they take a lot of time to make. :) Then you’ll never have to think of them again. ~ karen!

        • Kitty McCarty says:

          before seeing this post, I always fixed instant oats at night. Put one of the instant envelopes (or equivalent loose oats) into a mason jar, add a little yogurt (flavored or vanilla), a splash of milk, lid and place in frig overnight. Next morning, add chopped apple, berries, nuts–whatever. You could heat them but I live on the East Texas Gulf Coast so I prefer cold. Experiment until they are gone.

        • Kitty McCarty says:

          PS the Poms luv em too

        • Heather says:

          Kitty, my daughter and I started doing that, too. We use a cashew or almond milk as well as the yogurt & sometimes add some PB2 (powdered peanut butter – don’t knock it til you try it!). Works well.

        • Kitty McCarty says:

          I’m not familiar with powdered PB. but, ooooh, I’d never knock anything about PB!! ;-) As a matter of fact I usually accompany my oatmeal with a rice cake slathered with PB. Firm believer in protein first thing in the morning.

    • Garth Wunsch says:

      You could always feed them to the chickens…

  33. Donna Horne says:

    We seniors have our big meal at noon sooooo oatmeal is often on the menu for the evening meal, with cream and brown sugar—comfort food.

  34. Marilyn says:

    Yummy I do mine in the slow cooker. But I may try this too.

  35. Danni says:

    Love steel cut oats and have done a version of overnight, but never toasted them first. THAT needs to be added to my recipe pronto!

  36. lori says:

    spurtle is my new favourite word!

  37. Jenny W says:

    Wash your hands after sex – that is all I have to say :)

  38. maggie van sickle says:

    Love, love steel cut oats and eat them all winter with my favourite topping. Blueberries are the trick, no milk , no sugar. I will try the overnite method. Thanks Karen have a great weekend.

  39. Sherry in Alaska says:

    Tried steel cut oats once. They were rancid and no fun. Waiting to try them again. Love rolled oats oatmeal. Cook in already boiling salted water adding more oats than the recipe calls for. Cook & stir about a minute. Turn to low. Cover. Cook a bit more. Turn off. Wait a bit. Spoon into bowl. Top with turbinado sugar and sliced bananas and drizzle heavy cream into the bowl. YUM!

  40. Teri says:

    Ya, ya. Oatmeal. Me ‘n’ Bob’s Red Mill are old pals. Big pot, store in fridge. Nuke as required. Done and done. Your other Sunday Evening recommendations caught my attention…

  41. RachelSD says:

    Okay, okay, you convinced me! I always walk by the barrel of bulk steel cut oats and buy rolled oats instead to make stovetop oatmeal for my toddler (oats, water, milk, tons of cinnamon, and a banana stirred in), but this sounds yummy and a good way to cut down on the time it takes to cook the steel cut oats. Have you ever tried cooking steel cut oats in a pressure cooker? I’m still too chicken to use my new pressure cooker for anything but making beans. :(

    • Collette says:

      Steal cut oats in the pressure cooker are THE BOMB! Much quicker (but what’s quicker than already having made it YESTERDAY and just eating it this morning… lol) I made a batch in my PC and kept it in the fridge and ate it all week. yum………

    • Karen says:

      Hi Rachel! I actually never really pressure cook anything. For one thing my pressure cooker (which is also my pressure canner) is so HUGE, lol. I love the idea of making beans in it but that’d make enough beans for a civil war reenactment. ~ karen!

  42. Mark says:

    This! I shall try this weekend.

    I make oatmeal for one of my dogs every morning – he’s a fussy eater but he loves his porridge. It was a suggestion from the vet because he is a fussy eater.

  43. Alyssa says:

    Ooh, I will be trying this! I tried mine in the crockpot and it crusted to the sides, even on warm overnight. Not appetizing. I get a large bag of Bob’s red mill from Costco, they are “quick cooking steel cut oats” and my favourite. Much heartier than quick oats. I’ve been experimenting with flavours, and while I will always have a special place in my heart for cinnamon and raisins, we also really love coconut oil, coconut flakes and orange zest, and a touch of nutmeg. Cheers to oatmeal!

  44. Gayle M says:

    Our breakfast de semaine lately has been equal parts fruit, cottage cheese, and oatmeal. (Don’t knock it til you try it. Gives you a bit of protein that helps those oats stick to your ribs.) I never have eaten oatmeal made with water (because I gag on it and it just won’t go down). My mother always made it with milk–soooo creamy and yummy with a pat of butter and a touch of sugar. Sweet memories.

  45. Kath says:

    While I have to admit oatmeal is a pretty darn fascinating subject, all I really came looking for today was the skinny on your Valentines Day plans. How high are you gonna bid? I’m liquidating assets as I type this.

    • Karen says:

      Well, you know what? Idris and I gave it our all a few years ago in my imagination and it didn’t end well. I have no reason to believe that it would be any different in real life. In fact in real life I wouldn’t even have an English accent or live in a French chateau so … it’d never work. ~ karen!

      • Robert says:

        A few years ago you were also swearing you would NEVER even try brussel sprouts in any way or shape and just a few months ago you even gave us a recipe!
        Things change

    • jainegayer says:

      LOL Enquiring minds want to know!

  46. Melissa says:

    Well, so much for going to bed, NOW I’m craving oatmeal!

    I’m from the south (Texas, to be exact), and as a child, we had hot oatmeal on a daily basis. Or, I should say, we had oatmeal with our sugar and butter! The more butter the better!

    Sweet memories! I’ll have to try your delish recipe!! I mean, it’s January and 80 degrees, so I’ll have to pretend to be cold by turning the AC on!

    • Karen says:

      Ha! It’s not all that cold here either, but that’s just a fluke. It’ll be cold again soon enough. ~ karen!

    • Sherry in Alaska says:

      Hey, will you just eat your oatmeal and skip the weather boasting? Warm here too at
      + 2 F and rubbing in your AC problem is not funny. :)

      • Melissa says:

        Hmmm, did I mention it was 80 degrees yesterday? Now…it’s 40. I mean, it’s Texas!
        Now, excuse me while I go devour some damn oatmeal. Lol

      • Holly says:

        It seems like it’s over 90 more days than it’s not during the year in Texas. Having to run the AC in winter and not having cool weather for more than a day or two at a time is a real bummer. Makes the heat the rest of the year that much harder to bear. All of that aside, I love oatmeal any time and this recipe sounds yummy!

  47. Catherine Naulin says:

    Love Oatmeal, and love my spurtle (Lee Valley) Definetely will try this recipe.

  48. Karin says:

    I so love the IDEA of overnight oats….and so many people love them. The only time I tried them they tasted gummy and cold. I’m not sure I can get past that memory! Are they really ok cold? I’m sure the gummy part might have been my fault?.

    • TucsonPatty says:

      Nonono, reheat them!

      • Nicole says:

        Karen mentioned portions in the fridge… can those individual ones be reheated? And if so, how? Microwave? Do you add milk to them? Or are you supposed to eat them cold?

        • Nancy W says:

          Eat them however you like them! Hot, cold, milk, yogurt, berries, bacon, whatever…I like it sort of room temp with yogurt and blueberries and brown sugar. I’m going to try this, tomorrow…

        • Nancy W says:

          Oh, and in the microwave if you want them hot.

        • Karen says:

          Hi Nicole. I pull them out in the morning and reheat them, yes. Depending on your taste or how thick the oatmeal has become you can add milk or not. I tend to add a splash of Vanilla Almond Milk after I’ve heated it up. :) ~ karen!

  49. Alena says:

    That sounds like a lot of work. :-P
    I make in a small crockpot (also overnight), I put in just the steel-cut oatmeal and water. But I am sure butter or coconut oil would make it even better, I will try that.

    Today, I caught a rerun of two episodes of My House Your Money and immediately put aside what I was [supposed to be] doing. In spite of the extremely entitled-feeling kids I always loved the show because of your wisecracks.

  50. TucsonPatty says:

    I love the chewiness of the steel cut oats. I began cooking dried sweetened cranberries (also a red berry btw) with a dash of cinnamon and nutmeg into the oats and it is delish. I love it and haven’t had it for a while. Got out of the habit, and thank you for the reminder!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  • Seed Starting Calculator

  • About Karen