Overnight Maple Raisin Steel-Cut Oatmeal
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:
- 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)
- ¾ cup raisins
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 tbs chia seeds
- ¼ c coconut oil
VARIATION: Instead of the raisins, add 3 small apples, peeled and diced (or 2 large) and if you really want to kick it up a notch, use apple cider instead of water! (Ok, confession, I haven’t tried cider yet, I just thought of it, but I don’t know why you can’t sub cider for water and I bet it would be amazing!)
OPTION 1: CROCK-POT DOUBLE BOILER METHOD
TO MAKE
- 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.
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 Maple Raisin 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)
¾ cup raisins
½ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 tbs chia seeds
¼ c coconut oil
- Variation:
Instead of the raisins, add 3 small apples, peeled and diced (or 2 large) and if you really want to kick it up a notch, use apple cider instead of water! (Ok, confession, I haven’t tried cider yet, I just thought of it, but I don’t know why you can’t sub cider for water and I bet it would be amazing!)
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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