So most of you know that I was a cereal addict since the age of 17. I literally ate a bowl of cereal everyday, usually grape-nuts topped with some other kind of fiberish cereal and granola. I’m one of those people that wakes up hungry and can’t sit around and wait a 1/2 hour for breakfast to cook, so cereal was the breakfast of choice, or should I say breakfast of convenience. Steel cut oats were reserved for those fancy hotel vacations or breakfast out with the family, as I was under the assumption that steel cut oats were a labor intensive and timely breakfast to whip up. I changed that way of thinking though when I cooked up my hot quinoa and oat cereal for the first time. I learned the trick to a quick breakfast of steel cut oats, and that was to bring them to a quick boil and then let them sit out overnight. I still eat cold cereal on occasion, but lately I have been devouring these steel cut oats, my 5 minute quinoa cereal and my quinoa and oat cereal. I would have to say that my breakfast routine has changed for the better!
Below are two cool facts about oats:
- Oats are naturally naturally gluten-free. They don’t contain gluten in their natural form. They’re typically processed in facilities that also process wheat and other gluten grains, so there’s where the gluten comes into play. The reason why gluten-free oats cost more is because they have to be processed at a certified facility that only processes them alone. Basically the only difference between regular oats and gluten-free oats is the facility where they’re processed. So, If you’re allergic to gluten, look for certified gluten-free oats.
- Oats help restore and calm the nervous system, lower cholesterol and regulate weight.
By the way, I just recently tried toasting the steel cut oats beforehand, and it’s amazing. You can see my recipe for toasted overnight steel cut oats here.
So I’m posting this recipe for those fellow cereal addicts out there, as well as those of you that want a quick and nutritious breakfast but were intimidated by the whole steel cut oat cooking process. This is seriously one of the easiest ways to cook up steel cut oats and I bet this will change your morning breakfast routine. So grab your tablet or laptop and join me in the kitchen as we cook up some steel cut oats.
easy overnight steel cut oats:
- 4 cups (32 ounces) filtered water – I recommend using filtered water as tap water can have too much alkaine in it thus causing a greenish slime to occur on the oats. The oats are totally safe to eat, but it’s not very appealing.
- 1 cup steel cut oats – I use McCann’s steel cut irish oats, You can also use gluten-free oats, but make sure they’re certified gluten-free oats
- 1/4 teaspoon sea salt
Give a quick stir and let the oats cook for 1 minute. I always set my timer here.
If your oats start bubbling and rising up, then just give them a quick stir and that should take care of it, but if they still keep rising up, then turn down the heat a bit.
When you wake up and patter (or stumble) into the kitchen, open the lid and this is what you will see.
FYI: Sometimes tap water can cause a greenish slime to appear on top of the oats. It’s not mold and the oats are still safe to eat, you just need to scrape off the slime. Oats can turn brown-green or even blue-green in color when they are cooked in alkaline conditions. Alkaline conditions are achieved when the water used to cook the oats has a pH balance of 9 to 12, so use filtered water when making oats, if you can. If it’s not the water, it may be your pan. Sometimes a new pan can leach metal ions into your food and that could cause the same reaction.
Turn the heat to medium and stir occasionally until the oats are heated through. There will be a bit of water in the mixture still, but the oats will thicken up as they sit. I really like this consistency because they’re not to thick, goopy or dry.
Got leftovers? To re-heat the leftovers, just put the oats in a sauce pan along with a bit of almond, hemp or coconut milk, over medium-low heat. The oats will thicken as they sit in the fridge, so you’ll definitely want to add a bit of water or milk to thin them up as they’re cooking. I always add a bit of almond milk to my leftover oats.
If you like hot cereals then you have to try these three cereals. They’re all super quick and easy to whip up.
Try my overnight hot quinoa and steel cut oats. It’s a 3 ingredient blend of quinoa, oats and a touch of sea salt and can be made the night before in under 6 minutes! Simple and nutritious! Toasted overnight steel cut oats. Toasting the oats in butter adds a new depth of flavor and richness, as well as a chewier and nuttier taste and texture. Double YUM!
Hot quinoa and oat cereal with goji berries. This is another overnight cereal that’s packed with the heartiness of steel cut oats and the protein of quinoa.5 minute hot quinoa cereal. Yes, this literally takes 5 minutes from start to finish! So easy and so tasty!
Another one of my favorite g0-to breakfasts are these almond flour pancakes. They’re packed with protein and will keep you going all morning long!
Love oats? Then you will love these oatmeal pancakes. The batter is assembled the night ahead, so all you do in the morning is add in the dry ingredients. Super easy and totally kid approved and loved!If you’re craving something on the sweeter side, then you have to try my peanut butter chocolate chip granola! It’s super addicting, can be made in 30 minutes and requires only 6 simple ingredients.
INTERESTING FACT: Did you know that oats are naturally gluten-free? They don’t contain gluten in their natural form. They are typically processed in facilities that also process wheat and other gluten grains. So that’s why you pay more for gluten-free oats, because they have to be processed at a certified facility that only processes them alone. If you’re allergic to gluten, look for certified gluten-free oats.
- 4 cups (32 ounces) filtered water - I recommend using filtered water as tap water can have too much alkaine in it thus causing a greenish slime to occur on the oats. The oats are totally safe to eat, but it's not very appealing.
- 1 cup steel cut oats - I use McCann's steel cut irish oats - you can also use gluten-free steel cut oats, but make sure they're certified gluten-free oats
- ¼ teaspoon fine sea salt
- Get out a medium saucepan, soup pan or Dutch oven and pour in the 4 cups water.
- Turn the heat to high and bring the water to a rapid boil.
- When the water comes to a full boil, pour in the steel cut oats and salt.
- Stir and let the oats cook for 1 minute. I always set my timer here. If your oats start bubbling and rising up, then just give them a quick stir and that should take care of it, but if they still keep rising up, then turn down the heat a bit. .
- After one minute, turn off the heat, give the oats a quick stir, cover and then let them sit out overnight.
- In the morning uncover the oats and turn the heat onto medium.
- Stir occasionally until the oats are heated through. There will be a bit of water in the mixture still, but the oats will thicken up as they sit. I really like this consistency because they're not to thick, goopy or dry.
- Ladle the oats into a bowl and top with your favorite fixings. I always top my oats with some peanut butter, chia seeds and whatever fresh fruit is in season! Yum!
- Got leftovers? Store the leftovers in a sealed container in the fridge. The leftover oats will last for up to a week. To re-heat the leftovers, just put the oats in a sauce pan, over medium-low heat. The oats will thicken as they sit in the fridge, so you'll definitely want to add a bit of water or milk to thin them up as they're cooking. I always add a bit of almond milk to my leftover oats.