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Overnight Steel Cut Oats Recipe

Creamy overnight steel-cut oats cooked in a slow cooker with quinoa for added texture and protein.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 cups steel-cut oats see note 1
  • 1/2 cup white quinoa rinsed
  • 5 cups unsweetened vanilla almond milk or water
  • 4 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • toppings as desired (see note 2)

Instructions

  • Spray the 6-quart slow cooker generously with cooking spray or line it with a slow cooker liner.
  • Place the quinoa in a mesh strainer and rinse under cold running water for about 30 seconds to 1 minute, then let drain.
  • Add the steel-cut oats, rinsed quinoa, almond milk (or water), brown sugar, maple syrup, salt, and vanilla extract to the slow cooker. Stir to combine.
  • Cover and set the slow cooker to low for 1 hour.
  • After 1 hour, without lifting the lid, switch the cooker to the warm setting and leave undisturbed to cook overnight for about 8–9 hours; avoid cooking longer to prevent a mushy texture.
  • In the morning, turn off the slow cooker and stir the oats; they may still have some liquid that will be absorbed as they sit—serve creamy.
  • Serve with your choice of toppings such as fresh fruit, extra milk, additional brown sugar, honey or maple syrup, or a scoop of nut butter.

Equipment

  • 6-quart slow cooker (Crock-Pot)
  • mesh strainer
  • Measuring cups and spoons
  • spoon or spatula

Notes

  • For morning brunch, cook on low for 2½ to 4 hours.
  • For overnight with quick-cooking steel-cut oats: low 30 minutes, then warm 6–7 hours.
  • For overnight with regular steel-cut oats: low 1 hour, then warm 8–9 hours.
  • Slow cookers vary, so adjust times if yours runs hot or cool.
  • If oats aren’t tender in the morning, return to low for about 30 minutes.