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I’m not a fan of sweet oatmeal so I do mine a little differently.
1. browned onion
2. beef bouillon in water
3. sliced mushrooms
3. Salt, Pepper, Thyme
4. wide neck Thermos
Like having beef barley soup for breakfast.
I will try this recipe for my breakfast
sometimes I feel boring make oatmeal everyday but this recipe look delicious and new for me. so i will try this
I want to try these cold. Is it still delicious? I have frozen berries as fresh ones aren’t available on the market. How do I proceed? And can we stir yoghurts to it or just milk if we wish to loosen it or to add taste?
Yes! The oats are chewier than they are when you cook them, but I love them cold like this, too. I don’t usually use quite as much liquid when I know I’m going to eat them cold — you really only need enough liquid to cover the oats. You could also mix in some yogurt or milk to make it creamier. I’d add the thawed berries just before serving.
I always leave the oats with whey protein and water overnight in the refrigerator in the morning as without putting in the microwave is a delight, excellent for gaining mass, but also liked his tip I will test, I think it will look very good too. Oats are excellent for health.
Thanks for sharing your recipe! Would you know if I can simply replace the butter with oil? I’ve replaced it for other recipes before but never in this part of the recipe (melting butter with chocolate).
Hi Miguel! I don’t use any butter in my overnight oats recipe, so I’m not sure! Let me know you you meant something different?!
It works! It really works! Lol, not that the authors had any doubts:) I’d tried a different oatmeal in a jar recipe and quickly abandoned it. But the concept of soaking the oats before cooking was new to me and I gave it try, with the different liquid measurements (soupy vs. more sturdy–I ended up preferring the porridge consistency). I tried cooking the oats both on the stove (1 serving) and in the microwave, and while the microwave version came out better, either way I was raving to others about this new way of doing oatmeal. Thanks so much for posting!
Oh! Don’t murder the oats with Water…!! PLEASE soak them in MILK/NonDairy Milk overnight. Then follow these same instruction…They are ‘to Die For!’
Personally I prefer stove top slower to Microwave ‘Flash Gordon’ But Yeah… Mornings, Time, Hurry, – Microwave works! :-)
By the way I LOVE water… just not oats soaking!
This sounds yummy! I’m usually one to go for a more savory breakfast, but a good bowl of oatmeal every now and then is a classic :)
This looks delicious! x
I have used a very similar method for many years – using a 2-1 liquid to dry mix. I find that equal amounts of water and milk suit me.
Additionally, here in the UK, one of the favourite additions to porridge is Golden Syrup!
Mmm… golden syrup! I have some in my cupboard — thanks for the reminder!
FWIW, I make my steel cut oats in the microwave nearly every morning, 1/4 cup oats 3/4 cup water per serving. Our serving bowls are microwave proof, to that I add the oats and water …then in the microwave for 14 minutes on setting number 4. Generally, I will add a handful of Blueberries after complete.
These are super cute! Great idea =)
I’m a big fan of Scotch oats, but I take them down a different path, with soy sauce, sunflower seeds, and hot sauce–no mik, no sugar. They’re hearty and satisfying.
Ooooh! I like the sound of that!
I have always found this ever so interesting. Now that you have shared this lovely recipe (love the step by step instructions) I might as well give it a go. Not only is this healthy, it looks delicious too! Thank you!
Thanks to blogs that I have found a lot of recipes for good health.
I will continue to follow the blog
Oh. My. Word. Of all the coincidences – I recently moved to Northfield! I fell in love with steel cut oats thanks to nearly every food place here serving it on their breakfast menu. I was already an old-fashioned oatmeal fan, but had only had too-chewy steel cut oats, so creamy ones were a revelation. In fact, Brick Oven Bakery was my first taste – went there for breakfast before the interview for the job that brought me out here! Last week I finally decided to try making a pot to reheat throughout the week, but the results were not as consistently creamy as I’d hoped (I think more liquid absorbed as it sat longer), so I took to the internet for tips and this was literally the first link I clicked. My eyes about bugged out when you mentioned Brick Oven!!! And then again when you said your dad owned it! (I recognize you from The Kitchn, too.) Now I’m *definitely* going to have to try your suggestions. :) I’ve often soaked old fashioned rolled oats overnight for a quicker cook, but didn’t think it would work for steel-cut. Now I know!
Lilian, that’s SO crazy that you just moved to Northfield. I hope you like the town — cows, colleges, and contentment! I hope you like the oatmeal recipe, too!
I like to avoid using the microwave so would a quick heat up in a pan work just as well?
Sure! There are stovetop instructions in the headnotes before the recipe.
Cold overnight oats are my new favorite breakfast, or snack or even dessert. I love being able to mix and match different ingredients and liquids. One addition that I really like that makes it a little more puddingy/desserty is chia seeds, I add a tablespoons with the oats and they add a fun gooey texture :)
Yes! I love a tablespoon or two of flax seeds mixed in with the oats, which also helps thicken and make a more pudding-like bowl of oatmeal! I need to try chia seeds next.
I love flax seeds too!