Breakfast

Overnight Steel-Cut Oats

Steel-cut oats simmer briefly with water, almond milk, vanilla, and salt, then rest overnight to soften into a creamy porridge. A gentle drizzle of honey brings mellow sweetness to each warm spoonful.

Recipe and photo by EatingWell, shared here with credit. View the Original

Overnight Steel-Cut Oats
Total
19 min
Prep
5 min
Cook
14 min
Serves
4

Nutrition per Serving

Calories
270
Protein
8g
Carbs
46g
Fat
6g
Fiber
7g
Sugar
6g
Sodium
279mg

Ingredients

  • 3 cup water
  • 3 cup unsweetened almond milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup steel-cut oats (see Tip)
  • 1 tbsp honey

Instructions

  1. Combine water, almond milk, vanilla and salt in a large saucepan; bring to a boil over medium-high heat. (Watch carefully to ensure the mixture doesn't boil over.)
  2. Once the mixture is boiling, reduce heat to medium and add oats; cook, stirring constantly, until the oats just begin to soften and absorb some of the liquid, about 4 minutes. Remove from heat, cover the pot and let the mixture cool to room temperature, about 30 minutes. Transfer to an airtight container or keep in the same pot; refrigerate covered, for at least 8 hours or up to 12 hours.
  3. Transfer to a large saucepan, if necessary. Bring to a boil over medium-high heat; cook, stirring often, until the mixture has thickened and the oats have softened, about 10 minutes. Drizzle with honey before serving.