This post may contain affiliate links. See my disclosure policy.
These Overnight Steel Cut Oats are simmered briefly in water, then thickened with milk, nut butter, and touch of maple syrup. Left to rest overnight in the refrigerator, the oats absorb the liquid and develop a rich, creamy texture. The result is an easy, make-ahead breakfast perfect for busy mornings.
These Overnight Steel Cut Oats have all the comfort of traditional oatmeal but are easier to make, chewier, and more nourishing. I actually prefer them to regular overnight oats made with rolled oats.
Recipe Overview
- Total Time: 8 hours 10 minutes (including overnight chilling)
- Servings: 4 servings
- Special Diets: Gluten-free, dairy-free adaptable, vegetarian, vegan-friendly (when made with plant-based milk and maple syrup)
- Best For: Busy mornings, meal prep, quick grab-and-go breakfasts
- Customizations: Easily adjust sweetness, milk type, and nut or seed butter; add fruit, nuts, seeds, or protein powder for variety
- Make-Ahead: Keeps well for up to 5 days in the refrigerator
Table of Contents
What are Steel Cut Oats?
Steel cut oats are whole grain oat groats (the entire, unprocessed oat kernel) that have been chopped into smaller pieces using sharp steel blades (hence the name “steel cut”). This minimal processing keeps their natural texture, nutty flavor, and dense nutritional profile intact. Compared to other oat forms, steel cut oats cook more slowly and retain a chewier, heartier texture, making them perfect for hot cereals and overnight oats.
If you’re new to cooking with whole grains, learn more about what oat groats are and how they re processed in my guide, What Are Groats?
WHat is the Difference Between Steel Cut Oats and Rolled Oats?
Both steel cut and rolled oats come from the same whole grain, but they’re processed differently. This creates their unique textures and cooking times.
- Steel cut oats are simply chopped oat groats. They’re denser, chewier, and take longer to cook, but they offer a more satisfying bite and lower glycemic index.
- Rolled oats are steamed and flattened into thin flakes. This extra processing makes them cook faster and turn soft and creamy when soaked or cooked. Rolled oats are ideal for traditional overnight oats or baking recipes like oatmeal cookies, baked oatmeal, and granola bars.
To see how steel cut, rolled, quick, and instant oats compare, check out my full breakdown of the Types of Oats.
Which one to Choose?
It depends on what you’re craving. If you prefer a nuttier, more textured oatmeal, choose steel cut oats. They hold their shape and stay chewy for days. If you like softer, creamier oats that come together quickly, rolled oats are your best choice.
Both are rich in beta-glucan, a type of soluble fiber shown to help lower LDL cholesterol, support heart health, and stabilize blood sugar levels. According to a 2021 review published in the International Journal of Molecular Sciences, oats also contain antioxidants and anti-inflammatory compounds, which may protect against chronic diseases and support gut health. You can’t go wrong either way.
How to Make Overnight Steel Cut Oats
Making steel cut overnight oats is simple and mostly hands-off. By simmering the oats briefly before soaking, you’ll soften their texture and create creamy, perfectly chewy oats ready to enjoy the next morning.
Step 1: Simmer the Oats
In a medium saucepan, bring 2 cups of water to a boil. Stir in 1 cup of steel cut oats and a pinch of salt. Reduce the heat and simmer for 2 to 3 minutes, stirring occasionally, until the oats begin to absorb some of the water.
Step 2: Add Milk and Flavorings
Remove the saucepan from the heat and let the oats cool slightly. Stir in ½ to 1 cup of milk (dairy or non-dairy), 1 to 2 tablespoons of honey or maple syrup, 1 tablespoon of peanut or almond butter, and ¼ teaspoon of cinnamon. Mix until smooth and creamy.
Step 3: Cover and Refrigerate Overnight
Cover the pot or transfer the oats to a lidded container. Refrigerate for at least 8 hours or overnight. As the oats rest, they’ll continue to soften and absorb the liquid, creating a thick, creamy texture.
Step 4: Stir and Serve
In the morning, stir the oats to loosen them. Add an extra splash of milk if you prefer a thinner consistency. Serve cold straight from the fridge or warm gently on the stove or in the microwave.
Step 5: Add your favorite toppings
Top your steel cut overnight oats with fresh fruit, nuts, seeds, or an extra drizzle of nut butter. For added protein, try stirring in Greek yogurt or a scoop of protein powder before serving.
Frequently Asked Questions
The best ratio for overnight steel cut oats is 2 parts liquid to 1 part oats. For every 1 cup of steel cut oats, simmer with about 2 cups of water or milk. This allows the oats to absorb just the right amount of liquid overnight for a creamy, perfectly tender texture.
Yes, you can simmer steel cut oats in milk instead of water for a richer, creamier flavor. Use dairy or plant-based milk such as almond, oat, or coconut. Just keep the heat low and stir often, since milk can scorch easily.
Absolutely. Reheat overnight steel cut oats on the stovetop over medium-low heat or in the microwave, adding a few tablespoons of milk or water to loosen the texture. Stir until heated through to bring back the oats’ creamy consistency.
Yes, overnight steel cut oats freeze well for up to 2 months. After soaking for at least 8 hours, divide the oats into single-serving, freezer-safe containers. For best results, cook the oats in water instead of milk, since milk-based oats don’t thaw or reheat as well. Thaw overnight in the refrigerator, then reheat with a splash of milk or enjoy cold.
Not technically, but a quick simmer will make the oats creamier and more tender. If you don’t have time to simmer them before refrigerating, make the oats two days ahead instead. The extra soaking time will help them soften and absorb more liquid.
More Amazing Oat Recipes
Have you tried making this Easy Overnight Steel Cut Oat Recipe? Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Overnight Steel Cut Oats
Ingredients
- 2 cups water, See notes
- 1 cup steel cut oats
- pinch of salt
- ½-1 cup milk, dairy or plant-based, see notes
- 1-2 tablespoon maple syrup, or honey (optional)
- 1 tablespoon peanut butter, or almond butter (optional)
- ¼ teaspoon ground cinnamon, (optional)
- Optional toppings: fresh fruit, chopped nuts, seeds, or extra nut butter
Instructions
- Simmer the oats: In a medium saucepan, bring 2 cups of water to a boil. Stir in the steel cut oats and a pinch of salt. Reduce the heat and simmer for 2 to 3 minutes, stirring occasionally, just until the oats begin to absorb the liquid.
- Remove from heat: Turn off the heat and let the oats cool for 5 to 10 minutes.
- Add the remaining ingredients: Stir in the ½ to 1 cup of milk, the maple syrup (or honey), preferred nut butter, and cinnamon until smooth and creamy.
- Cover and chill: Cover the pot or transfer the oats to a lidded container. Refrigerate for at least 8 hours, or overnight.
- Serve: In the morning, stir the oats and add more milk as needed. Enjoy cold or warmed gently on the stove or in the microwave.
Notes
- Water or Milk Options: You can make this recipe using only water for a lighter, less creamy texture, or only milk (dairy or non-dairy) for extra richness and creaminess. Simmering the oats in a 2:1 liquid-to-oats ratio applies either way.
- Texture: Briefly simmering the oats softens them just enough for a creamy yet slightly chewy bite.
- Sweeteners: Adjust to taste with honey, maple syrup, agave, or your preferred natural sweetener.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir in a splash of milk or water before serving to loosen the oats.
- Freezer Option: Freeze in single portions for up to 2 months. Thaw in the refrigerator overnight before serving cold or reheating gently with a little extra milk or water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
