Steel Cut Overnight Oats

Today I am sharing one of my favorite breakfast meal prep ideas: overnight oats! But these might be MINORLY different from the regular overnight oats you’re used to, because I use steel cut oats!

I absolutely love oatmeal. I literally ate it EVERY DAY in college (almost made myself sick of it lol) but somehow I still enjoy it. I think it is because it is so versatile. You can make it so many different ways because it is ultimately just a great carrier for yummy toppings. 🙂

I personally love steel cut oats because they have a heartier and nuttier taste to them. Plus, they are shown to leave you fuller longer too. The only problem is they take a little longer to cook than old-fashioned oats, so you can’t just add liquid and leave them in the fridge over night like regular oats (trust me, I’ve tried).

The solution to this problem is to par-cook them a bit before you throw them into a mason jar and refrigerate them overnight. It’s a tedious extra task, but I promise it’s worth it! I was originally deterred by overnight oats because I first tried them with old-fashioned oats and they came out so mushy :/ This recipe leaves the oats creamy, sans “mushiness”, even when they have been in the fridge for 3 days.

I like to prep these before I start the work week. I got a 4-pack of wide mouth mason jars, which is what I use as the container for my oats. They keep well for 3-4 days in the fridge 🙂 Such an easy grab-and-go breakfast that leaves you feeling GOOD and full for the whole morning!

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Steel Cut Overnight Oats

Servings 4

Ingredients

• 1 cup steel cut oats
• 2 1/2 cups water
• 2 cups almond milk
• 1 tsp cinnamon
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/2 cup greek yogurt
• 1/4 cup roasted pumpkin seed
• 1/4 cup chopped walnuts
• 2 tbsp chia seeds
• 1 tbsp ground flax seed
• 1 cup blueberries
• 1/2 cup raspberries

Instructions

1. Cook for 15-25 minutes uncovered, stirring occasionally-- until water is absorbed by oats
   

2. Remove from heat and let cool for about 10-15 minutes
   

3. Add almond milk, cinnamon, vanilla extract, honey, and yogurt
   

4. Divide oats between 4 mason jars
   

5. Divide the seeds, nuts, and fruit between the 4 jars and top the oats with it (don't mix it up though!)
   

6. Cover with lid and let sit in the fridge overnight.
   

Recipe Notes

Add whatever flavor (or unflavored) greek yogurt you want! I personally love nonfat black cherry greek yogurt.

ALSO, sub out whatever nuts and fruit you like. The possibilities are endless!