Overnight Steel Cut Oats

Remember when I mentioned the other day how important having breakfast is?  Well, I wasn’t going to keep you hanging on some easy breakfast ideas to start your day.  My kids and I love oatmeal.  They are so cute sitting at the kitchen table in the morning with their little bowl of oatmeal and their plate of berries.  I am so happy that my kids love fruit.  They would pass up a snack for fruit any day.  Veggies, well that’s another story but I will gloat for a moment about their love of fruits.  Anyways,  steel cut oats is another morning favorite.  These good for you oats that are packed with fiber take a little longer to make then your typical oatmeal but with my little secret or maybe not so secret way I make them you can eat them more often with minimal effort.

I’m not going to lie, I’ve seen and even tried other recipes for overnight steel cut oats.  Problem was, they often came out mushy.  And if a miracle happens and the kids actually sleep in then forget it; unless there is a slow cooker out there that I don’t know about that has a automatic turn off switch.  Plus, I’m a little paranoid keeping my crock pot on overnight.  I’m like that with the dryer too.  I hate keeping things on if I’m not around to monitor it.  I think I’ve watched too many shows that scare me about those freak accidents.

Before I get to much of the topic, I came up with a way that will slowly cook the oats overnight without keeping the crock pot on and they don’t turn out mushy.  Here is my little secret, ready for it?  I cook them for an hour on high before I go to bed while I’m doing a little reading, cleaning the kitchen, folding laundry, watching television, you get the picture.  Then I turn off the crock pot, keep the lid closed (no peaking) and in the morning I have the perfect pot of steel cut oats waiting to be served.  If desired, hit the keep warm button on your crock pot to warm them up or even pop them in the microwave.  Depending on how long they sat for, they may even still be a little warm.  Honestly, I think they are good room temperature, especially after I dress them up with a dollop of Greek yogurt and berries. (Note:  My crock pot is older, I think it runs on the warmer side so 1 hour in my crock pot works.  Most crock pots that are newer and are set at the right temperatures will require 1 1/2 hours on high).

I love to serve then like a parfait, although I’m certain my kids don’t care how it is served, but for me I think it looks pretty.  One serving, is 1 cup cooked oats, which is about 1/4 cup dry.  I take 1/2 cup of steel cut oats and place it in the bottom of a bowl, then half of my yogurt.  Top with the remaining 1/2 cup of steel cut oats and yogurt then add some berries.  So simple and comes in at about under 300 calories with the yogurt for a hearty breakfast.

In a crock pot add in steel cut oats.

2 cups skim milk (or your choice milk) and 2 cups water.

1 teaspoon vanilla extract.

1 teaspoon ground cinnamon and a pinch of nutmeg.

1 tablespoon agave nectar (or if you prefer maple syrup).

1 teaspoon chia seeds (optional).  Give it a stir, place lid on top and crank up the heat to high for one hour.  After 1 -1 1/2 hours, stir, place lid on top and turn off heat.  Let it sit in crock pot overnight.  In the morning the oats will be cooked.  Warm up and serve or even enjoy at room temperature. 

Overnight Steel Cut Oats
An easy way to make steel cut oats that will be ready for breakfast in the morning. Serve with your choice of yogurt and berries for a filling breakfast.
  • 1 cup steel cut oats
  • 2 cups skim milk
  • 2 cups water
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 teaspoon chia seeds (optional)
  1. Place all ingredients in slow cooker, cover and set on high for 1 hour and 30 minutes. Stir, cover and turn off heat. Let them sit in crock pot for 6-8 hours with it turned off. The heat will continue to cook them as the crock pot cools down. In the morning the oats will be cooked.
  2. Warm up and serve.
Nutrition Information
Serving size: Serves 4


    • says

      So I tried this last night and it nearly worked perfectly. It sat in the slow cooker for 8 hours after I turned it off and it was still fairly soupy in the morning, so I turned it back onto high for about 45 minutes to get it to a more oatmeal-y consistency.

      • says

        Glad you tried it! You know, I think my crock pot runs hot. An hour seems to be fine in mine, but I have had my crock pot forever so I think I might need a new one as well. :) Things tend to heat it in very quickly so I think I’m going to adjust the recipe for 1 1/2 hours on high then shut it off. Thanks for letting me know! :)

  1. Jessica S says

    Has anyone tried these with almond or coconut milk? I’m breastfeeding and my son has a milk protein sensitivity and I have a soy sensitivity, so neither of those are an option for our family

  2. says

    It didn’t work for me :(. Started it at high for 1.5 hours then shut it off. It sat in the slow Cooker for 9 hours and was soup when I got to it in the morning. I put it back on high & I’m waiting for it to thicken up. It’s been 2 hours and it’s still soup. Followed the recipe exactly… No substitutions. :( This crockpot is one that usually runs hot, so I’m confused…

  3. Carisa says

    I was so excited to try this recipe, but when I did it was just soup in the morning. I followed the directions exactly and when I woke up I even turned it on again but it didn’t help much. My slow cooker is usually on the hot side so I don’t know why it didn’t turn out. I’m so bummed!


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