I’ve been trying to up my breakfast game lately. Cereal’s a decent way to start the day, but even healthier cereals tend to be artificially sweetened, highly processed, and expensive. Deep down, I knew my family and I would be better off eating minimally-processed food that comes from a kitchen, not a factory.
The trouble was that my ideals kept colliding head on with my reality. When I get up in the morning, I just want to grab something fast and filling, then get on with my day. Even taking a few minutes to scramble eggs seemed like WAY too much work on a busy morning. I needed a solution that worked with my personality, not against it.
Overnight Steel Cut Oats to the Rescue!
I stumbled upon just such a solution last month when I learned I could cook steel cut oats overnight. Hold up–what??? I could toss three simple ingredients into a pot before I went to bed, boil them for a minute, then have a hearty, whole grain breakfast ready and waiting when I woke up? That, I had to try!
I picked up some steel cut oats at the store, boiled them for a minute with water and a bit of salt, then covered the pot and went to bed. In the morning, I heated them up, stirred in some brown sugar, and breakfast was served. It was awesome.
What Are Steel Cut Oats, Anyway?
Now, you may be asking, “What’s so great about steel cut oats? And what are they, exactly?”
Steel cut oats (sometimes sold as Irish oats) are oat grains that have been chopped into 2 or 3 pieces instead of steamed and pressed flat, like the rolled oats we tend to put in oatmeal (and muffins 🙂 ). Since the chopped version keeps most of the grain intact, it takes longer to digest and won’t raise your blood sugar as much as rolled oats will.
Steel cut oats are also more filling, which means you can eat less of them but feel full longer. Add in the fact that they’re packed with fiber, protein, and iron, and you have a powerhouse breakfast!
The only bad news is that steel cut oats usually take a lot longer to cook than rolled oats. Think 15 to 20 minutes on the stove. No way that’s happening at my house on a school day. The overnight approach gets around that though, making steel cut oats a great breakfast option even on the busiest morning.
Stove or Slow Cooker?
As I researched my new favorite breakfast on the internet, I noticed some recipes for slow cooker steel cut oats. I gave that method a whirl, and found it had some definite pros and cons.
Pros:
- Easy prep–just dump everything in the crock, turn it on, and go to sleep.
- Breakfast will be hot and ready when you wake up.
Cons:
- The oats were super thick, and got thicker in the fridge. I could slice them with a knife the next day. Not exactly the texture I was going for.
- A bunch of the oats always stuck to the sides of the crock, even when I greased it.
I liked how easy the slow cooker method was, but I didn’t love gelatinous (my daughter’s word) oats that stuck to the pot. I’d rather put in a few more minutes at the stove and get steel cut oats that aren’t a pain to clean up and thick enough to eat with a fork.
The stovetop method is also more versatile. After resting for about 8 hours, the overnight steel cut oats will be a bit soupy, which is great if you like thinner oats. If you want them slightly thicker, just chill them in the fridge awhile.
I like the thicker version, so I’ve taken to starting some stovetop overnight oats in the morning, then portioning them into containers and putting them in the fridge at night so they’re ready the next day. At breakfast time I can pop a single serving in the microwave, add whatever toppings I’m in the mood for, and I’m good to go.
Speaking of Toppings . . .
While lightly-sweetened steel cut oats are great on their own, they’re even better when you add in your favorite toppings. Think of them as a blank, breakfasty canvas you can decorate with whatever your heart desires.
Stir in some fresh or dried fruit. Scatter some chopped nuts into your bowl to add texture. Top it with some superfood “seed sprinkles” (hemp or chia seeds). The fiber and healthy fats will keep you feeling full longer, and they’re a great way to add variety. I love that I can cook a simple, basic recipe, then mix up my toppings and have a different breakfast every day of the week. I was in a chopped apple mood this morning, but I think I’ll go with blueberries and maple syrup tomorrow.
Oh the possibilities…
P.S. In case you’re wondering what to serve for breakfast on St. Patrick’s Day, steel cut oats are also known as Irish oats. Top o’ the morning to you!
More Great Breakfast Ideas:
HEALTHY APPLESAUCE OATMEAL MUFFINS (WITH 6 VARIATIONS!)
MANGO-ORANGE SMOOTHIE (AKA GREEN SUNSHINE)
- 1 cup steel cut oats
- Scant ½ teaspoon salt
- 4 cups water
- 2-4 tablespoons brown sugar (optional, to taste)
- Desired toppings (see notes)
- Combine oats, salt, and water in a 2-quart saucepan. Bring to a rolling boil. I’m not talking about a tame little simmer here. Boil it like you mean it.
- Once oats are at a rolling boil, immediately turn heat down so the oats keep simmering vigorously but don't boil over.
- Boil for 1 minute (set a timer—that minute goes by fast!).
- Remove pot from heat, cover it with a lid, and give yourself a high five.
- After about 8 hours, stir in brown sugar, if using. Reheat oats to serve immediately, or store single servings covered in the fridge to reheat later.
- Add desired toppings and enjoy!
If you want a superfood boost, try stirring chia seeds or ground flaxseed into the oats right before serving.
Occasionally, overnight oats will develop a greenish coating on top. It's due to a harmless chemical reaction between the oats and water that has a high pH. Just give your oats a good stir in the morning and carry on with breakfast.
This recipe can be doubled (or tripled!) if you use a larger pot. The cooked oats also freeze well.
