5 Minute Overnight Steel Cut Oatmeal
How’s everybody doing with their new year resolutions so far? Are you ready to throw in the towel and bake a batch of Christmas cookies?
I know, it’s tempting. I’m trying to stay focused.
I’m two for two in the workout department this week and I even convinced the hubs to go for a run with me last night. He’s usually like a stick in the mud when it comes to exercising, especially running, but a little whining about having to go alone in the dark eventually did the trick. We ran together for almost 30 minutes, until my ears started aching so bad, I thought they were going to fall off of my head.
Note to self: it’s winter.
Between growing up in Florida and living in Texas and now California, it’s easy to forget these things. The weather is pretty mild and I rarely find myself needing to bundle up to go outside.
It’s still cold enough to make me crave warm foods though and one of my favorites to make this time of year is steel cut oatmeal.
If you’re new to steel cut oatmeal, the oats are slightly less processed than rolled, giving them a lower glycemic index which means they don’t raise your blood sugar as high after eating them. In addition, they’re also slightly slower in calories and they also have a chewier texture, making them less mushy than rolled oats.
That’s really the main reason I prefer steel cut- I think the texture is so much better than the rolled kind.
The only drawback is that steel cut can take a little bit longer to cook. I used to only have time to make them on the weekends but then I saw this method on Jackie’s blog a long time ago and I’ve been making this way ever since. It makes life so much easier! Plus I’m a huge fan of waking up and having breakfast pretty much ready to go.
Okay, so I’m going to walk you through the steps so you can see for yourself how easy it is. Start by bringing 3 cups filtered water to a boil in a large pot then add 1 cup of steel cut oats and a pinch of salt.
Allow the oats to boil for one minute and then turn the burner off and cover the pot with a lid. Now it’s bed time! Nighty-night!
When you wake up the next morning, stumble your way into the kitchen and the turn the burner back on to the high heat setting then pour in 1/2 cup to 1 cup (depending on thick you like your oats-I usually use about 3/4 cup) of unsweetened almond milk and stir together.
As the oats begin to boil, continue to stir intermittently and cook, until about 4 minutes have passed.
Then that’s it! They’re ready to be served warm with your favorite toppings.
I personally like sliced bananas, vanilla almond butter, hemp seeds, pumpkin seeds, and maybe a few nuts and some coconut, if I’m feeling lucky.
Also, since this makes a fairly large batch, I usually have leftovers that I store in an airtight container in the refrigerator for up to 5 days. Then I just microwave them for about 2 minutes when I’m ready to eat some more.
This method has made eating oatmeal so much easier for me and I hope you find it does the same for you. Stay warm and enjoy, friends!
3 cups filtered water
1 cup steel cut oats
pinch of salt
1/2 to 1 cup unsweetened vanilla almond milk (or preferred milk)
vanilla almond butter
chopped walnuts or pecans
- In a large pot, bring 3 cups water to a boil and then add 1 cup oats and a pinch of salt. Allow to boil for one minutes then turn off the heat and cover the pot with a lid. Bed time!
- The next morning, turn the heat to medium-high and remove the lid. Pour in the almond milk using 1/2 cup for thicker oats or 1 cup for thinner oats. Cook while continuing to stir for 3 to 4 minutes then transfer to a bowl for serving. Top with desired toppings and enjoy!
- Store leftovers in an airtight container and refrigerate for up to 5 days. Microwave on high for 2 minutes when ready to serve.