Use the overnight method to make a large batch of creamy steel-cut oats that can be reheated for a quick breakfast throughout the week!
Oh my goodness! How did I forget how dense, chewy, creamy and filling steel-cut oats are? I’ve had a container of steel-cut oats in the pantry for months. I always eye it and think, nah… those take too long to cook.
But there’s actually a secret method that makes cooking steel-cut oats a breeze — you just have to get them started the night before!
Here’s what I do: boil the oats for 1 minute, cover them and let them sit out on the stove-top at room temperature overnight. The next morning, when I start to get hungry (which, let’s be honest, is as soon as my feet hit the floor) I take the lid off the oats, give them a stir and let them cook for about 5 minutes over medium-high heat. Once they were hot, I portion a serving into a bowl, dress them up a bit with toppings and dig in!
Overall, I really like the texture of these oats (they’re chewier than rolled oats) and I adore the fact that they are so creamy, without any added milk!
This recipe makes four servings of oats. You can let the leftover oats cool and place them the refrigerator for up to one week. Simply reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).
Creamy Steel-Cut Oats
- 1 cup steel-cut oats
- 4 cups water
- 1/2-1 teaspoon cinnamon
- pinch of sea salt
- toppings of choice - banana, berries, hemp seeds, chia seeds, maple syrup, etc
- Place oats and water into a saucepan and bring to a boil, watching carefully so the water doesn’t boil over. Turn down heat quickly and allow the oats to simmer for 1 minute. Remove from heat. Cover with a lid and let stand overnight at room temperature.
- The next morning, uncover the saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy, about 5-7 minutes. Stir in cinnamon and salt.
- Portion the oatmeal into bowls.
- Dress with toppings of choice. I love banana slices, berries and seeds.
Let the leftover oats cool and place in the refrigerator for up to one week. You can reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).
One quick note for those that might be curious: steel-cut oats are less processed than regular rolled oats, but there are only minor differences nutritionally. Steel-cut, old-fashioned, and quick-cooking rolled oats all have approximately the same amount of fiber, protein, calories, and other nutrients.