Overnight OatsJump to Recipe
For pretty much all of 2010 Betsy and I have been on a serious smoothie kick. We’ve been making this smoothie everyday for awhile now and it’s a fantastic way to kick the day off.
There’s just one problem.
Our new house is a lot colder in the mornings than our old apartment. We used to live on the top floor of a row house and I think the heat would naturally rise up to us. But now we are in this old (but cute) house and the mornings feel like we’re living inside an ice block.
So smoothies are the last thing I want these days.
Instead I’ve been trying a few different oatmeal breakfasts. I usually just buy rolled oats and call it good, but for some reason I decided to try out the steel cut oats the last time I was in the store.
I’m sure I’ve had steel cut oats before, but I don’t remember them completely blowing my mind like these do now. The problem is that steel cut oats take about an hour to cook properly which just isn’t realistic for me or most people on a weekday.
The good news is that with a little pre-planning the night before, you can have a delicious, hot oatmeal breakfast ready for you in the morning in just a few minutes.
Tired of waiting forever for your oatmeal? Highly dislike instant oatmeal? Then this is for you.
1) The night before, add water to a medium pan and bring to a simmer.
2) Stir in oats and a pinch of salt. Stir on the heat for about a minute.
3) Cover the oats, kill the heat, and go to bed.
4) In the morning, put the oats back over medium heat and cook until bubbling. All the water should be absorbed. It’ll probably take 5 minutes for the oats to heat up.
5) Add in fruit or any other add-ins during the last minute of cooking.
6) Top with delicious toppings and eat immediately.
Real Deal Oats
The key to making this overnight situation work is to make sure you have steel cut oats. If you use rolled oats then you’ll have a big soggy mess on your hands the next morning.
These guys are what you’re looking for.
Steel cut oats are a whole different beast from their rolled cousins. Since they aren’t mechanically flattened, they absorb a lot more water and take a lot longer to cook, but the result is an oatmeal that’s much heartier and has a better texture.
I highly recommend trying them out especially since this way of preparing them takes about the same amount of time in the morning as if you were making instant oats.
The Night Before
There’s a tiny amount of planning involved here since it’s an overnight dish, but it’s really not that bad.
Bring your water to a simmer in a medium sized pot and add a pinch of salt. Then, once the water is simmering, toss in your oats. It’ll look like a ridiculous amount of water for the tiny amount of oats.
Stir this over the heat for about a minute. You should have something like this going on.
Once you stir it all together for a minute, kill the heat, put on the lid, and go to bed!
In The Morning
When you’re ready to break your fast, you’ll find this in your oatmeal pot!
Stick this back on medium heat and stir it until it comes to a simmer. You basically just have to heat it up and it’s done. It usually takes me about five minutes to make. The water should be completely absorbed and the oatmeal should be bubbling big bubbles as it simmers.
As with any oatmeal dish, the add-ins are pretty much endless. Betsy and I like to stir in some frozen fruit to the oatmeal when it’s almost finished cooking.
Today’s fruit was blackberries.
When they’re stirred in they turn the oatmeal a slight purplish color, but they give the whole dish a nice fruity taste.
This was my finished pot!
I like mine with some banana, flax seed, honey, and occasionally a dollop of butter.
The awesome thing about this dish is that it’s completely filling and energizing. I feel ready to tackle the day after I eat it.
It seems almost too good to be true that you can make this in about 5 minutes. They’re just too good. They should really take longer to make.
It’s like some sort of strange breakfast cosmic cheat code.
But it’s a cheat code that you should definitely take advantage of!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!