Overnight Steel Cut Oats

By Michelle Barry
January 19, 2018
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Author Notes: We’ve got an infant at home. Baby Eve. We are all in love with her and she returns the sentiment by being a sweet baby, a good eater and even a decent sleeper for her age. But like any 7 week old, she sleeps all the time and seemingly never. So I am up, sometimes, at 1:30 am, 2:30 am, 4:30 am and again at 5:45 am when the big kids decide to come downstairs with breakfast requests inexplicably early, of course. Last night was one of those nights. I found myself awake at all of the above mentioned hours as well as at 3:30 am (while Eve was sleeping! Why????) when I found myself craving cold oatmeal more than sleep (crazy) and wishing I had overnight oats in the fridge. Overnight Oats. An actual name and feels more like a taunt. Not much I can do about its name, or the lack of sleep, but I can refuse to let my 3:30 am craving go unsatisfied again. So today I prepared three days/nights worth of overnight oats. I won’t pretend there is a real recipe for this, but I'll tell you what I threw in there. Michelle Barry

Serves: 1

  • 2 tablespoons steel cut oats
  • 1 tablespoon quick cooking or regular old fashioned rolled oats
  • 1 teaspoon chia seeds
  • 1 tablespoon mixed nuts and/or seeds
  • 1/4 teaspoon cardamom
  • 1 pinch sea salt
  • 2 teaspoons maple syrup
  • 1 cup milk (cow's, almond, rice or soy)
  1. Add all ingredients to a mason jar.
  2. Screw on lid and shake until thoroughly combined.
  3. Refrigerate overnight or up to 4 days.

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