Easiest Ever Overnight Steel Cut Oats

I love eating steel cut oats for breakfast, especially on cold rainy mornings when I feel as though I need something warm and solid to carry me through the day. I would confidently and decisively place steel cut oats in the “rib sticking” category of morning meals, especially when combined with toppings rich in complementary flavours and nutrients. The only real drawback (and I say this only because I don’t give myself enough time to make these oats the morning of) is that they need a good half an hour to forty five minutes to cook and there isn’t much you can do to rush this step. I had relegated steel cut oatmeal to a weekend-only type of meal and resigned myself to smoothies for weekdays until I read about making steel cut oats the night before. I’m so happy I discovered this cooking method, because now I can have steel cut oats whenever I feel like it. It’s difficult to cook a very small batch so rather than attempt this I embraced it. This recipe makes enough for about 5 portions, depending on how much you like to eat first thing in the morning (I prefer smaller servings early in the day). Either keep the cooked oats in your fridge in it’s original cooking pot to dish out portions as needed, or experience the thrill of neatly packed individual jars lined up perfectly in your fridge. Of course, choosing potential toppings is the fun part and the variations are endless. My favourites include trail mix and maple syrup (as pictured above), raspberries and grated coconut, blueberries and brown sugar, or sliced banana with honey. I know that generally oats recipes call for water only, but I grew up on a half water/half milk combination and so that’s how I prefer them as an adult and I always pour over some warmed milk, cream, or coconut milk to stir in before eating.

easiest ever overnight steel cut oats:

1 cup of steel cut oats

2 cups of milk

2 cups of water

1/4 tsp. kosher salt

Extra milk or cream

Oatmeal toppings of your choice

Bring the oats, milk, water, and salt to a low boil in a lidded pot. Turn down the heat and simmer for 5 minutes before removing from heat. Store in the fridge overnight.
In the morning, heat up a serving of oats in a saucepan with with some extra milk to get a wonderfully creamy texture. Finish with the toppings of your choice and a final drizzle of milk or cream.