Overnight Steel Cut Oatmeal

Craving a warm, hearty bowl of steel cut oats, but don’t have time to cook them on busy mornings? These overnight oats are quick, simple and satisfying. A quick apple topping takes them over the top. A perfect winter breakfast!

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I can’t remember the last time that I had anything but oatmeal for breakfast. For me, it’s the perfect morning food. It fuels me up and gives me enough energy to deal with the kiddos at school, and doesn’t leave me starving by recess. I love oats cooked on the stovetop, but I don’t always have time for that on a school morning. Baked Oatmeal is a great make-ahead option, but sometimes I want porridge, something hot and creamy I can eat with a spoon. With this recipe, just a few minutes work the night before gives you perfectly cooked steel cut oats. Leftovers keep and reheat well, so you can make a week’s breakfast in one go!

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These aren’t the typical overnight oats that you see all over Pinterest. I’ve never developed a taste for that kind, where rolled oats are soaked in milk overnight. They just taste like soggy oats to me! This time of year it’s way too chilly for cold oatmeal anyway. With just a few minutes of work, these oats work their magic overnight. In the morning, you get creamy porridge with the signature chew of steel cut oats. You might be thinking “Crock Pot” but it’s not the trick here. While I love my crockpot for many reasons, I’ve never succeeded in using it to cook oats.

Your main ingredient – steel cut oats. They’re sometimes known as Scottish or Irish oats, and are whole oat groats that have been chopped into pieces (not flattened like rolled oats.) Don’t try this with regular or quick cooking oats – I imagine you’d end up with mush. Your other ingredients are super simple – a tiny bit of oil or butter, a pinch of salt and some water.

The night before you want to eat your oats, pop a medium sized pot on the stove over medium heat. Heat up the butter or oil, then toss in the oats. Toast the oats, stirring occasionally with a wooden spoon, until you start to smell them browning, about 3 minutes.

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Add the water and salt, and bring the pot to a rolling boil.

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Once it’s boiling, turn off the burner, pop on the lid, and go to bed! If you have an electric stove, I recommend moving the pot off the burner so it doesn’t continue to boil.

Leave the pot undisturbed overnight. Twelve hours is ideal, but you can get away with a bit less. This is what you’ll see in the morning. All of the liquid will be absorbed (if it’s been less than 12 hours or your kitchen was really chilly, there may still be some liquid and that’s ok.)

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At this point, I usually scoop most of the oats into a storage container, leaving one serving in the pot.

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The oats will be pretty thick, so I add a bit of milk to get them to the consistency I like.

 

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Reheat the oats over medium heat, stirring occasionally, until hot. You can also reheat the oats in the microwave (which is what I do on subsequent days.)

One of my favourite parts of making these oats – they don’t stick to the pot! There is nothing I hate washing more than an oatmeal pot (other than maybe the bowl yeast dough was mixed in – both of which I can trace back to university apartment dishwashing.)

While the oats are heating up, I whip up a super simple apple topping.

You need a large apple (Cortland or Honeycrisp are my favourite), some butter or margarine, brown sugar, maple syrup and cinnamon.

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Dice up the apple, and melt the butter in a medium-sized frying pan.

DSCF6063Sauté the apples over medium-low heat for 5 minutes, until they’re starting to soften. Add the sugar, syrup and cinnamon and cook for about another 2 minutes, until the apples are softened to your liking.

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Scoop the oatmeal into a bowl, top with apples, and add a bit more maple syrup or cinnamon if you’d like!

Steel Cut Oats

A warm, satisfying, stick to your ribs breakfast!

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Steel Cut Oats by the Bluenose Baker

And for tomorrow’s breakfast, simply reheat both the oats and apples in the microwave.

Depending on the size of your morning appetite, the oatmeal will yield 3 – 5 servings. The apples will top 2 – 3 bowls. You can also stir some fresh or frozen berries into the oatmeal before reheating.

Overnight Steel Cut Oatmeal

  • Servings: 3 – 5 (4 cups cooked oatmeal)
  • Time: 10 minutes prep, 12 hours rest, 10 minutes prep
  • Print

Adapted from The Kitchn

Ingredients:

Oatmeal:

1 cup steel cut oats

1 teaspoon butter or oil

1 pinch salt

3 cups water

2 tablespoons milk (dairy, soy, rice) per serving, optional

Apples:

1 large apple, diced

½ teaspoon butter or margarine

1 tablespoon dark brown sugar

1 teaspoon maple syrup

½ – 1 teaspoon cinnamon, to taste

Directions:

Oatmeal:

The night before, put a medium sized pot on the stove over medium heat. Heat up the butter or oil, then toss in the oats. Toast the oats, stirring occasionally with a wooden spoon, until you start to smell them browning, about 3 minutes.

Add the water and salt, and bring the pot to a rolling boil.

Once it’s boiling, put on the lid and move the pot off the burner.

Leave the pot undisturbed overnight (12 hours.)

Place any oatmeal not to be consumed immediately into a storage container and refrigerate.

Stir the oats well to eliminate any lumps. Add milk to achieve desired consistency.

Reheat the oats over medium heat, stirring occasionally, until hot. You can also reheat the oats in the microwave.

Apples:

Melt the butter in a medium-sized frying pan. Sauté the apples over medium-low heat for 5 minutes, until they’re starting to soften. Add the sugar, syrup and cinnamon and cook for about another 2 minutes, until the apples are softened to your liking.

Top oats with apples and additional maple syrup or cinnamon if desired.

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4 thoughts on “Overnight Steel Cut Oatmeal

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