The last few days it has been unseasonably chilly in the mornings and that has me craving a big bowl of creamy steel cut oats. Since steel cut oats can take awhile to cook, I almost always make them using this overnight stove-top method so I don't have to stand by the stove for an hour. It takes about ten minutes of prep the night before and you have the most delicious, creamy oats in the morning. Plus unlike traditional oats, they only get creamier after a couple days in the fridge. Just reheat them on the stove-top or in the microwave with a touch of milk.
Depending on how you like your oats, you may want to add a sweetener during the cooking process. You can add about one fourth of a cup of brown sugar, honey, or maple syrup to add some sweetness or a couple of mashed ripe bananas for a more natural option. You can also add dried fruits, nuts, nut butter, or any combination of spices you like. Then once everything is cooked, the options are endless. I almost always add some yogurt and fresh fruit, some flax or chia seeds, and a drizzle of wild honey.
Make Ahead Stovetop Steel Cut Oats
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- 1 tsp coconut oil (or butter)
- 1 cup steel cut oats
- 3 cups water
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 cup unsweetened almond milk
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The night before you want to eat the oats, melt the coconut oil over medium heat. Add the oats and toast them for 3-5 minutes until you can smell them toasting.
Add the water, cinnamon, vanilla extract, and salt. Bring to a rolling boil. Then cover and turn off the heat. Leave covered on the stove overnight.
In the morning, add the milk and bring back to a simmer. You can add dried fruit, nuts, or sliced fruit at this point as well. Serve and refrigerate leftovers.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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