The beginning of fall often means a return to busyness. As warm days fade and turn crisp, we return to school, return from vacations, and return to the chores and to-do lists that didn’t seem as important in the summer season. During this time of life, when the mornings are also getting cold, I love to begin making my favorite fall and winter breakfast, Hot Overnight Steel-Cut Oatmeal.
I was never much of an oatmeal girl growing up. My experience was limited to old-fashioned rolled oats and as someone with a dislike of many food textures, I was not keen on eating them. It wasn’t until college that I remember trying steel-cut oatmeal for the first time. It was at Jamba Juice and they were selling slow-cooker steel-cut oatmeal. I chose brown sugar and cinnamon apples as my toppings and bit into a creamy, not-at-all slimy bite of warm oatmeal and was forever hooked.
Steel-cut oats, although delicious, take a much longer time to cook then their rolled counterparts. They can take up to 45 minutes on the stovetop and no one has time for that on a weekday morning. Luckily, I have a shortcut for you! This recipe is for cooking steel-cut oats overnight (without a slow-cooker), and will yield a large batch that reheats beautifully in the microwave all week long. Read below for the recipe!
- In a large pot bring 4 cups of water to a boil. Once boiling, add steel-cut oats and cook at a gentle boil for 5 minutes. After a minute or so the heat may need to be turned down to keep the oats from boiling over.
- After 5 minutes of cooking turn off the heat and cover the pot. Let sit for 8 hours or overnight on the stovetop.
- In the morning or after 8 hours, stir oats to distribute any remaining water and store in the fridge.
- To serve, heat oats in the microwave and top with nuts, fruit, jam, butter, syrup or honey.
*cooked oats will keep in the fridge for up to a week