This recipe is SO DANG GOOD. And I have now upgraded it to give you THREE WAYS to make this oatmeal! I always do option 1: the double boiler method, but you can do option 2 or 3. 

No matter the method, YOU WILL NEED:

Overnight Steel Cut Oatmeal Ingredients:

• 3 cups water
• 3 cups milk (I used unsweet vanilla almond milk)
• 1 ½ cups steel-cut oats (must be steel-cut; normal oats won’t work the same)
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 2 tbs chia seeds
• ¼ c coconut oil (optional)

Optional Add-Ins

3/4 c raisins or 3 small apples, peeled and diced (or 2 large)

Optional Toppings

Chopped nuts, peaches, blueberries, peanut butter, whatever sounds good to you!

OPTION 1: CROCK-POT DOUBLE BOILER METHOD

TO MAKE

Step one: Combine all ingredients in an 8 cup heatproof glass bowl. I have a giant glass measuring cup that works perfect for this.

Step Two: Set bowl in a 6 quart slow cooker (this is mine). Add cold water to slow cooker (NOT THE MEASURING CUP/BOWL), filling until water comes ¾ of the way up of bowl.

Step Three: Cover and cook on LOW for 8 hours.

Makes about 8 – 1 cup servings and lasts in the fridge at least a week (I let it go longer sometimes).To reheat just microwave for about 1 ½ minutes; if it seems too hard/thick, add a little extra coconut oil to and stir it through. Top with whatever you like! Fresh fruit, PB, nuts, etc.

OPTION 2: CROCK POT METHOD

Combine all ingredients in the crock pot and stir well. Cook on low for 8 hours. Come back and stir well. Some of the oatmeal will likely stick to the sides and the bottom of the crock pot; this is normal!

OPTION 3: STOVE TOP METHOD

Combine all ingredients in a large pot on the stove. Bring everything to a boil and then lower to simmer. For quick-cooking steel cut oats, it took around 10 minutes. For regular steel cut oats it takes longer, around 20 minutes.

They do seem a little thick/congealed at the end, or when stored in the fridge, but a splash of milk or water when microwaved brings them back to life.

Overnight Steel-Cut Oatmeal

Recipe by Kate

Ingredients

• 3 cups water

• 3 cups milk (I used unsweet vanilla almond milk)

• 1 ½ cups steel-cut oats (must be steel-cut; normal oats won’t work the same)

• ½ cup maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• 2 tbs chia seeds

• ¼ c coconut oil (optional)

• Optional Add-Ins:

• 3/4 c raisins, or 3 small apples, peeled and diced (or 2 large)

• Optional Toppings:

• Chopped nuts, peaches, blueberries, peanut butter, whatever sounds good to you!

Directions

• OPTION 1: CROCK-POT DOUBLE BOILER METHOD
• Combine all ingredients in an 8 cup heatproof glass bowl. I have a giant glass pyrex measuring cup that works perfect for this.
• Set bowl in a 6 quart slow cooker (this is mine) and this is a link for one super similar but slightly less expensive; add cold water to slow cooker (NOT THE PYREX), filling until water comes ¾ of the way up of bowl.
• Cover and cook on LOW for 8 hours.
  
  Makes about 8 – 1 cup servings and lasts in the fridge at least a week (I let it go longer sometimes).To reheat just microwave for about 1 ½ minutes; if it seems too hard/thick, add a little extra coconut oil to and stir it through. Top with whatever you like! Fresh fruit, PB, nuts, etc.
• OPTION 2: CROCK POT METHOD
• Combine all ingredients in the crock pot and stir well. Cook on low for 8 hours. Come back and stir well. Some of the oatmeal will likely stick to the sides and the bottom of the crock pot; this is normal!
• OPTION 3: STOVE TOP METHOD
• Combine all ingredients in a large pot on the stove. Bring everything to a boil and then lower to simmer. For quick-cooking steel cut oats, it took around 10 minutes. For regular steel cut oats it takes longer, around 20 minutes.

Notes

• They do seem a little thick/congealed at the end, or when stored in the fridge, but a splash of milk or water when microwaved brings them back to life.

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