I made my first batch of overnight oatmeal last Monday so I'm taking this oatmeal high I'm on right now as an opportunity to try to convert you. Or, if you're already an oatmeal lover, remind you. Tis the season.
This belly warming steel cut oat recipe cooks overnight while you're sleeping and gives you enough servings to last the week.
That means overnight oatmeal is already twice as good as whatever single serving plate of mediocrity you normally have to prepare for yourself while you're awake.
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 was eating instant oatmeal from a packet which contained a few flakes of processed oats, 4 cups of sugar, cinnamon and three chewy pieces of dehydrated apples that would get stuck in my molars. My mother had her standard breakfast of cigarettes and Taster's Choice.
Table of Contents
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 are what I make oatmeal out of. They 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 when you wake up.
Let's Make Overnight Oatmeal
Instructions
The basic instructions are that you're going to bring 1 cup of oats and 3 cups of water to a boil. Once at a boil, cover it with a lid and turn off the heat.
Then you leave it to sit on the stove overnight.
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.
Keep cooking and stirring until your oats smell toasty. That's my spurtle by the way.
It's the official stir stick in the world of Scottish oatmeal fanatics. Mine is handmade from Cattails Woodwork. You can also get spurtles on Amazon.
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 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) & heat that pot back up. Breakfast for the imaginary family where everyone LOVES oatmeal is ready.
I started making overnight oatmeal (as opposed to cooking 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.
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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.
Or you can do what I do, which is portion the oatmeal into individual containers and keep them in the fridge. I use little 8 ounce mason jars. The recommended serving of oatmeal is 6 ounces, so that gives you some space in the jar for toppings. In the morning you can just grab it and go.
Toppings
I don't eat virgin oatmeal. I fully admit that. I like my toppings. My favourite combinations are:
- A blob of homemade strawberry jam, walnuts & milk
- Sliced strawberries, pecans & almond milk.
But you have a lot to choose from ...
Fruits
Nuts & Seeds
- Sliced bananas
- Berries (strawberries, blueberries, raspberries)
- Sliced apples
- Sliced peaches
- Chopped mango
- Sliced kiwi
- Grapes
- Raisins
- Cranberries
- Apricots
- Dates
- Chopped almonds
- Walnuts
- Pecans
- Cashews
- Chia seeds
- Flaxseeds
- Sunflower seeds
- Pumpkin seeds
Sweeteners
Spices & Flavourings
- Honey
- Maple syrup
- Agave nectar
- Brown sugar
- Cinnamon sugar
- Spices and Flavorings:
- Cinnamon
- Nutmeg
- Vanilla extract
- Cocoa powder
- Cardamom
- Allspice
Overnight Oatmeal
Ingredients
- 1 cup Steel Cut Oats
- 3 cups water
- pinch salt
- 1 teaspoon butter of coconut oil
- Regular milk or Almond milk to taste.
Instructions
- 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.
Notes
- Use ¼ cup of quinoa in your oatmeal. (just sub it in for ¼ of the oats - so instead of 1 cup of steel cut oats use ¾s of a cup of steel cut oats and ¼ cup of quinoa)
- Add a handful of wheat berries for extra chew and nutrients.
- Use ½ cup of coconut milk to add HUGE flavour and creaminess. (just sub it in for ½ cup of the water - so instead of 3 cups of water, use ½ cup of coconut milk and 2 ½ cups of water.
- Throw in some chia seeds. Chia seeds thicken the oatmeal as it cooks overnight and also boost the good health properties.
Varying the Recipe
- Use ¼ cup of quinoa in your oatmeal. (just sub it in for ¼ of the oats - so instead of 1 cup of steel cut oats use ¾s of a cup of steel cut oats and ¼ cup of quinoa)
- Throw in a handful of wheat berries for extra chew and nutrition.
- Use ½ cup of coconut milk to add HUGE flavour and creaminess. (just sub it in for ½ cup of the water - so instead of 3 cups of water, use ½ cup of coconut milk and 2 ½ 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. Just before bed, peek out the window to see that everything is quiet on the street like you always do, then head into the kitchen to put on a pot of Overnight Oatmeal.
The coziest, most nostalgic way to make Monday morning bearable.
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I love my overnight oats too! But I usually only make one serving. Duh I'm going to big batch next time.
You forgot the 4th type - Oat Groats. I used your recipe on Oat Groats and ohhhhhh baby.... Heaven in a bowl.
Go on, give groats a try. The difference is extraordinary and it is sooooo good!
The different ... I'm confused. Steel cut oats are groats. (groats that have been cut in half) You mean you like uncut groats? This conversation is starting to sound indelicate. ~ karen!
ROFL. Yep. Uncut groats. The whole enchil... er... oat grain. I know, I have eaten steel cut oats and thought I had it made. Super healthy, nutritious, yada yada. Cross my heart, the whole oat groat is different. It cooks up as large, round pearls of nutty, chewy goodness. It takes a lot longer to cook, they say 20 minutes but I have learned the overnight method is better. Longer is better, when it comes to groats! (Now it really sounds indecent! 😁) I know you like a challenge or three, go cook up a batch of whole groats and see. In my opinion, whole groats take the gold, no question!
Can I I make overnight oats with reg oatmeal?
Hi Ann. Probably, but not with this method. This is specifically for the very hard "groat" oatmeal. ~ karen!
I choose to never lie and always keep my promises. First off it's easier than trying to remember 'what' line of crap you told 'who', and promises have always been sacred cuz I know what it feels like when they're broken. The long way around saying I've placed my order on Amazon for a tin of McCann's Irish Oats and will report back on my cooking and eating efforts. All my local grocery store had was a box of maple flavored 'quick' cooking steel cut oats, and that sounded like possible Karen's oatmeal sacrilege. So hope springs eternal.
Hi Karen and TAODS gang, I made this with a 1/2 cup of steel-cut oats a 1/4 cup chia, and a 1/4 cup quinoa. I topped it with some of my homemade slow-cooker buttered apples and it was delicious. I'm trying to eat better breakfasts; this recipe will make my resolution much easier. Thanks, so much!
'Better late than never' or 'in my own way and on my own time' or 'shut up, already! I'll do it when I get the time!' Each of these statements have been playing a continuous loop in my random thoughts playlist since reading this post. I have held a small supply of Scotch oats in my pantry for several years - moved them to new residences twice! First attempt years ago ended in scorched grains scraped into trash. I'm too frugal to throw away remaining product, yet found no solution for my impatient nature to stir, stir, stir Scotch oats until tender for my early morning enjoyment.
Then you came back into my life, Karen. I've a revolving door relationship with you and your 'art' of doing stuff. Many of your posts seem relevant to a more intemperate climate and lifestyle than where I reside in southwest Oregon. Other posts just tire me out and so I let the differences outweigh the similarities. Yet -- I can't stay away from reconnecting - I'm sorta like a junkie: "My name is ______, and I'm a ADSTaholic,"
Three days ago I decided to pause the aforementioned playlist and made my first batch of 'overnight' oats. Notice, I said first batch. That's a clue to my success.
I'm retired, awaken at 4 am for early dog walk, and appreciate any opportunity to have premade meals ready for remaining day, but my early wakeups necessitate early bedtimes. I couldn't seem to muster enough energy to do the simple process this recipe required until I broke the rules and 'cooked' the oats during the day. Portioned them into containers and refrigerated for future mornings. Success!
Thank you for being available to enrich my life - again and again!
Wow. I freeze extra coconut milk in ice cube trays so not tow waste. When I saw this recipe and the hint to use coconut milk, I had to try it. I used my 4 cup measuring cup with 2.5 cups water and then threw in coconut ice cubes to get to 3 cups. The next morning I couldn’t believe how the oats were cooked perfectly! When I used to cook on the stove, I always scorched the pan. Yay! Thanks for this fantastic tip.
There is a 4th version of oats: Groats
These are the WHOLE oat, not cut, not rolled. Kinda like the wheat berries you listed. I think also steamed for preservation and easy cooking, like the steel cut. Groats are INCREDIBLY chewy and yummy. IMO the best of all the oat forms and I do love them all. With butter or even better with Ghee which is caramelized toasted (browned) butter I keep in a jar, and tiny raisins/currants. And a couple dollops of a yoghurt. So it’s a bit like a currant scone w/“cream”. Maybe add some grated apple. And/Or put grated ginger in with the oats in the first boiling step.
Husband has been making this since your original post way back when and he doesn't like oatmeal cooked any other way. I detest oatmeal but will choke down a very small bowl with pancake syrup drizzled over it. This is one of your best tips.
I'm diabetic but even so, I prefer savory oatmeal made with chicken stock and topped with avocado or pepitas or any nut or .. the list is endless!
Whiskey....absolutely delicious with overnight oats and raspberries. Just a teaspoon or so!
I eat steel cut oats every morning, although lately I've been subbing in 50% Kasha (buckwheat) -- the nutritional profiles are complementary. I cook it in the microwave -- 6 minutes at 50% power -- set it going, have my shower, and it's waiting for me when I'm done.
You can shower in only 6 minutes??? Impressive 😄!
Steel cut oats is one of my grain rotations for breakfast. The others are quinoa, millet, bulgur, kasha, and rice that's not white. I cook all grains the same way: 400g grains + 28 oz water, bring to a boil, turn off heat and let it sit. Wheat and rye berries, spelt, and wild rice take longer to cook, but I like their chewiness. Once in a while, I also cook amaranth and kañiwa, but the small grains come out like a porridge.
Interesting! I'll try cooking rice that way. I'm the worst rice cooker, ever. ~ karen!
Oh yes, I do rice that way. Bring to boil before heading to work, leave on stove, ready for dinner.
I use this method for brown rice…double the recipe and freeze it in 2-3 cup packages.
https://www.saveur.com/perfect-brown-rice-recipe/
Freezing cooked rice is a great idea. So many times I want to make a dinner, but if it involves rice I think UCH. I'll try the overnight method with it tonight and see how it goes. ~ karen!
We have simplified the overnight cooking of steel cut oats. Put them in the rice cooker, select porridge and set the timer for the next morning. They soak overnight and are soft and creamy in the morning.
I’ve got another sweetener to add to the list. I’ve tried all of the above and they do the job, but it wasn’t until a good friend made me my 1st bowl of Scottish oatmeal, that I discovered my all-time favorite sweetener: Organic Coconut Palm Sugar (although the word, coconut, is in the name, there’s absolutely no hint of coconut flavor). I can’t begin to describe the subtle scrumptious sweetness, but I’m now hooked & won’t eat oatmeal or drink tea without it. Added benefits: It’s unrefined, more nutritious, less processed, and has a lower glycemic index than white table sugar. Besides which, it tastes terrific! Try it; you’ll thank me later.
I'll search it out! ~ karen
I am picking up the season’s worth of steel cut oats tomorrow! It was already on my to do list and now this wonderful teaser to get me excited about… oatmeal. I grew up as a fan of maple and brown sugar instant oatmeal but now overnight oats is my new go to favorite. In other news, why is it that when Karen spills some thing it looks artsy, but when I do it looks like some loser forgot to wipe up?!
Lighting 😉
I just have WAY more spilling experience than you. I'm kind of a pro. ~ karen!
An interesting idea. I've only tried making steel cut oats once on the stovetop for the 30 minutes some 10+ years ago. Came out with a texture akin to ground wet particle board, so suffice it say that product wasn't around for second try. I grew up eating the good old round container Quaker rolled or quick oats. But I am nothing if not willing to gamble on another box of steel cut just to try this technique. Thanks for sharing it.
I like any food that you can grab and go. Oatmeal in a jar, bananas, drumstick (ice cream or turkey ...) ~ karen!
"Memories Are Made of This". I remember as an 8 year old making my first batch of maple syrup. We had a wood cook stove in the kitchen and 2 big sugar maples in the driveway. I made my own taps (I was an early DIY'er). Every morning before school I would empty 2 large tin cans of sap into a pot on the stove. Every day after school I would empty those same 2 cans into the pot again. After a week (I think) I ended up with 2 quart sealer jars of 'pure' maple syrup. They ended up placed on the apron of our big old kitchen sink. One day they somehow got knocked into the sink and broke with all the syrup running down the drain. I was heartbroken and never did it again. But we did always have oatmeal, Cream of Wheat, or Red River cereal on those cold mornings. What was left was put in the fridge (not ice box) and eaten cold later with just maple syrup (store bought). Yummo
OK I have to share-
When I read this recipe it sounded SO DELICIOUS. And the copper cookware didn't hurt the vibe either. I went out the next day and made some overnight oats and we've literally had it EVERY MORNING since. I like to get the oats nice and toasty- almost too toasty- before adding in the water. I'm partial to blueberries and bananas.
I wonder if you could add some wild rice? Do you think you'd need to cook it a bit longer on the stovetop prior to turning off the heat? maybe cook it separately from the oats for 20 min ahead of starting the oat process? Thoughts?
That's great, thanks so much for letting me know that! I'm thinking of moving to blueberries this week. I'm getting sick of the raspberries. Personally I don't think I'd like wild rice in it. :/ But to test it out just throw a tablespoon or so into your next batch and see if it is O.K. I throw whole wheat berries into mine and they're much chewier than the oats, but I like that. It's a different texture. The same might be true for you and the wild rice! ~ karen
I just got a spurtle on Pokemon-Go. Can't wait to get him cookin'.