Easy Overnight Steel Cut Oats
Oh how I miss my leisurely mornings when I could get up, brew myself a cup of tea, enjoy a bowl of freshly cooked oatmeal, brush my teeth (nowadays I don’t even get to it until after 9!)… Thanks to my lovely little human beings who wake up ready to conquer the world, I NEED breakfast to be quick and easy but also nourishing. I don’t know what I would do without make-ahead breakfasts. Oh I know! Cereal or yogurt, which I don’t mind eating every day, but my kids? Not so much. They may be little but they sure have big opinions about…everything. We absolutely adore this banana overnight oats and and overnight quinoa oats because I can quickly make them after putting the kids down for the night, and breakfast will be ready when we are! And because many of you have been asking for a steel-cut oats version, here it is! The process is a bit more involved because you do have to cook it slightly. The result is soft and creamy oats that you would expect from rolled oats but with a bit more chew and nutty flavor. It will be a great texture exposure for your baby and toddler, especially! And if you’d like to experiment with different cooking methods, here’s how to cook steel cut oats on the stove, or in the Instant Pot or the slow cooker.
Steel-cut Oats Vs. Rolled oats?
While you may have heard that steel cut oats are better for you, the truth is ALL types of oats are healthy with very similar nutritional profiles. They all start out as whole oat groats, which are the entire kernel of the oat grain.
Ingredients
Regular steel-cut oats (Irish oats) – You will most likely find them in the cereal aisle or bulk section. I find that the latter option is cheaper. Water and milk – Adjust the ratio to your liking. I personally like 3 cups of water to 1 cup of milk. I recommend whole milk for babies and toddlers. If there is an allergy, use any non-dairy milk of choice, such as almond milk or coconut milk. You can also use all water. The result won’t be as creamy though. Chia seeds – helps thicken the mixture upon refrigeration while adding healthy fats, protein, and fiber. Salt – a pinch is all you need to really bring the oat flavor to life. Toppings – see below for all the ideas!
Step-by-Step Instructions
Favorite Toppings
Simply by changing up the toppings, you can make every morning a fun and unique experience! It works really well for my kids who don’t like to eat the same breakfast more than two days in a row. This and chia puddings.
Sweet Overnight Oats
Favorite fruits (mashed or pureed) – like banana, mangoes, strawberries, blueberries, and unsweetened applesauce. Peanut butter or any nut or seed butter – for babies, be sure to combine with yogurt as globs of peanut/nut butter are a choking hazard. Seeds – like hemp seeds and flax seeds Plain Greek Yogurt Flavored yogurt – try this 3 ingredient vanilla yogurt, strawberry yogurt, or mango yogurt Granola Jam – add any of your favorite. If looking for an easy homemade option, try this sugar free strawberry jam or mango jam. Mashed sweet potatoes or butternnut squash Drizzle of honey or maple syrup – for added sweetness. Y Date syrup – a great no added sugar alternative Unsweetened coconut flakes Chocolate chips
Savory Overnight Steel Cut Oats
Grated vegetables like carrots and zucchini Avocado Cheese – here are the best cheese for babies and toddlers Eggs Fresh herbs Crumbled bacon Shredded chicken, salmon, sardines, beef Crumbled tofu Mashed beans Pesto A drizzle of sesame oil
Tips for Success
While you may come across recipes that tell you to cover the pot and let it sit overnight, I don’t recommend this from a food safety standpoint. It’s better to be safe than sorry especially when serving to your little one. After soaking the steel-cut oats for at least 8 hours, you can portion into single servings (these small jars are great along with these reusable lids) for an easy grab-n-go breakfast or snack. When my kids are sick, I like to serve this like a porridge. I simply warm up a bowl and add some chopped vegetables and protein.
Storage
Store any leftovers in airtight containers or mason jars. Keep in the refrigerator for up to 5 days. They will continue to soften. To freeze, divide into single-serving portions and store in freezer safe bags (lay flat) or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
