Overnight Steel Cut Oats
This post may contain affiliate links. See my disclosure policy.
My overnight steel-cut oats make the best healthy make-ahead breakfast! Using just five simple ingredients, it’s easy to prep and customize.
Overnight oats are one of our breakfast staples. They are filling, healthy, and keep me energized right up until lunchtime!
Several readers asked if my classic recipe would work with steel-cut oats, which inspired me to develop this recipe. Unfortunately, it isn’t an equal swap because these oats are less processed than rolled oats, as they typically take longer to cook than standard quick or old-fashioned oats. However, there is a shortcut to that, and that is where steel-cut overnight oats come into the picture!
The trick to perfectly thick and creamy overnight steel-cut oats comes down to the other ingredients. In this case, I use a combination of milk AND yogurt to ensure the oats soften properly, while keeping things smooth. The result is a filling, wholesome, and FAST make-ahead breakfast that works so well for meal prep.
Table of Contents
Why make my overnight steel-cut oats recipe
- It’s healthy. There are tons of health benefits associated with steel-cut oats, including all the nutrients they provide. My favorite is that they balance out my blood sugar, so I’m not hungry two minutes later.
- It has the perfect texture. These oats often get a bad rap for being too tough or chewy. But I’ve nailed the perfect combination to ensure every bite is creamy and satisfying with just the right amount of chew.
Key Ingredients
Here are some notes on the main ingredients. The full printable recipe with measurements is in the recipe card below.
- Steel-cut oats. For this recipe, I suggest you go with quick-cooking steel-cut oats. They are a little more finely cut than the regular kind. It expedites the softening process without affecting the nutritional profile whatsoever. However, classic steel-cut oats work, too.
- Chia seeds. It helps thicken the oats and gives them a creamy texture. It also packs in an impressive amount of fiber and protein.
- Milk. I typically use whole milk, as that is what we have on hand, which adds some healthy fats and protein. Almond milk, coconut milk, and other dairy-free milks will also work.
- Greek yogurt. I love how creamy the oats turn out when adding a few spoons of yogurt. It also increases the protein content of your recipe! If you don’t have Greek yogurt, opt for any thick yogurt.
- Honey. If you plan on eating your oats plain, adding some form of sweetness is a must! Liquid sweeteners like honey or maple syrup are better than granulated sweeteners, as a little goes a very long way.
- Toppings. Anything and everything. As pictured, you’ll see strawberries and almond butter, and one with macadamia nuts and honey. Other ideas include banana, apple, nut butter, cinnamon, berries, walnuts, tahini, and almonds.
Recipe variations
- Add protein. Almost identical to my protein overnight oats, add one scoop (1/4 cup or 34 grams) of your favorite protein powder and increase the liquid by two tablespoons.
- Gluten-free. Use certified gluten-free steel cut oats. From my experience, I haven’t found quick cooking ones, but Bob’s Red Mill standard one work exactly the same.
- Make fun flavors: Oats are like a blank canvas, and you can dress them up in many ways. Add peanut butter and jam for a PB&J-inspired breakfast or add some espresso and chocolate chips for a coffee-flavored bowl.
How to make overnight steel-cut oats
Step 1- Mix. Combine all the ingredients in a large bowl.
Step 2- Set. Refrigerate the bowl for at least four hours or overnight.
Step 3- Top and serve. Transfer the oats into bowls or mason jars, add toppings, and serve.
How I make this on the stovetop
Not everyone is a fan of the overnight oatmeal method, which is fine! If you do prefer to have your steel-cut oats fully cooked, you can prep them that way and still enjoy them directly from the fridge.
- Combine the oats, milk, and chia seeds in a medium saucepan, place over medium heat, and bring to a boil.
- Once boiling, reduce the heat and let it simmer for 3-4 minutes until some of the moisture has reduced.
- Transfer the oats into a bowl, add the yogurt, vanilla extract, and a drizzle of honey, then cover and refrigerate overnight.
Arman’s recipe tips
- Soak in hot milk. A neat trick I picked up in culinary school: To help soften steel-cut oats, I sometimes soak them in hot milk instead of cold milk. The oats will still be enjoyed cold, but this trick is a surefire way for them to be soft and creamy.
- Adjust the consistency. If you find your oats too runny, add more oats or add a spoonful of chia seeds. You can do this in the morning, too (chia seeds literally take two minutes to start soaking up).
- Reserve the add-ins for the next day. If you want the crunchy elements to retain their texture, I suggest you stir them on the day you eat the oats.
Storage and meal prep tips
To store. Steel-cut overnight oats keep well for seven days in the refrigerator. Store them covered and enjoy them through the week.
To freeze. Freeze single-serve portions of these oats in freezer-safe containers for up to 6 months.
Frequently asked questions
If you’re using fine steel-cut oats, you need not cook them before soaking. Overnight soaking gives them ample time to absorb the liquid and become soft. You can, however, heat up overnight oats.
From experience, I find the oats have the best texture after 4 hours. If you use quick-cooking steel-cut oats, you can enjoy them after an hour.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Overnight Steel Cut Oats
Video
Ingredients
- 1 cup steel cut oats * See notes
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup Greek yogurt
Instructions
- In a large bowl, add the steel cut oats, chia seeds, salt, milk, yogurt, and any flavor extracts or sweeteners (like honey) and mix well. Cover the bowl and refrigerate for at least 4 hours.
- If the mixture is too thick, add a little extra milk. Divide into 4 portions, add toppings, and enjoy immediately.
Notes
- Oats: I used quick cooking steel cut oats, but standard steel cut oats work.
- My go-to flavor boosters: I typically add 1/2 teaspoon vanilla extract and two tablespoons of honey to the mixture.
- Leftovers: Keep in the fridge for up to 7 days or the freezer for up to 6 months.
Nutrition
More healthy oatmeal recipes
- Brownie baked oatmeal
- Blueberry oatmeal
- Protein oatmeal
- Baked oats
- Instant pot oatmeal
- Oatmeal smoothie
Originally published August 2023
I really like chia! If I put them more, can I make it as pudding?
Would it be okay to also use instant oats instead ?
Love these oats so much!
The best and easiest breakfast ever! I use almond milk, and maple syrup to make it sweet. Also just use normal oats. I love putting frozen berries and chocolate chips in. Such a hit in my house! Great for a grab and go breakfast. Or even as lunch or a snack.
Love all your recipes
I can’t have oats I’m Céliac and allergic to oats that I LOVED. Do you have a substitute? I would so love to find one.
Have you tried GF steel cut oats?