Home > Breakfast > Overnight Steel-Cut Oatmeal Overnight Steel-Cut Oatmeal June 1, 2020 | 59 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A mixture of steel-cut oatmeal and quinoa that can be cooked overnight in your slow cooker. Top this Overnight Steel-Cut Oatmeal with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love. Overnight Steel-Cut Oatmeal This breakfast is one of my favorites! Similar to overnight oats, there is virtually no morning prep required. A healthful, warm, creamy, sweet and comforting breakfast awaits you the minute you’re ready to start the day. It’s simple, with minimal prep required; it takes about 10 minutes (maybe even less) to throw everything together. The only tricky component for figuring out this recipe was how to allow it to cook in the slow cooker without getting overly mushy. It’s perfect after about 3 hours, but nobody wants to get up in the middle of the night to turn off the slow cooker! So after loads of testing, I’m excited to share how you can have this oatmeal piping hot, not at all mushy, loaded with flavor AND ready to eat after a good 7-8 hours of sleeping time. Steel-cut oats Why use steel cut oats? For one, they are the only oats I’ve found to work overnight in the slow cooker. Rolled oats or quick oats end up way too mushy and absorb too much of the liquid. Here are a few other reasons why it’s great to add steel-cut oats into your diet: Because steel-cut oats are minimally processed, they contain more fiber and density and are one of the most nutritious grains you can eat. As a complex carbohydrate, steel-cut oats are a great way to give your body energy to last through the day. Complex carbs are harder for the body to break down and use, so they take longer to digest while providing a more sustained energy source. Steel-cut oats are denser than other oats, meaning you can eat less of them, feel satiated longer, all while gaining the same nutritional benefits found in rolled oats. Steel-cut oats contain 7g of protein in every 1/4 cup of dry oats. QUICK TIP Are you confused about the various types of oats? It all has to do with how thin they are and how fast they cook. Steel-cut oats are cut 2 to 3 times with a steel blade (hence the name). Old-fashioned rolled oats are steamed and rolled into flakes. Quick-cooking rolled oats are rolled flatter and steamed even longer; Instant oats are rolled and steamed even more than that. Steel-cut oats require the most cooking time, and instant oats take just a few seconds. The other types fall in between those varieties. Quinoa I love the textural add of combining quinoa with steel-cut oats in this breakfast! Quinoa is full of fiber, protein, vitamins and minerals. It is also a great source of protein with 8 grams of protein per 1 cup of dry quinoa. Quinoa has a natural coating called saponin which can make it taste bitter. Make sure to first rinse the quinoa in a fine-mesh strainer and wash thoroughly for 30 seconds to one minute to remove that coating. I don’t recommend any substitutes for the quinoa; it absorbs the liquid and really thickens up these oats. It also adds a deep, savory, almost nutty flavor to this Overnight Steel-Cut Oatmeal. Overnight Steel-Cut Oatmeal tips Use a 6-quart slow cooker. I have tested this recipe multiple times in 6-quart slow cookers, but have not personally tested in smaller cookers, so I can’t vouch for how they will work. Generously grease or line the slow cooker. Overnight Steel-Cut Oatmeal can be messy to clean up without a prepared (greased or lined) slow cooker. Do not remove the lid. As tempting as it may be to check on the oats after they’ve cooked on low for 30 minutes, do not remove the lid! This allows heat to escape and the dish won’t properly cook. Make sure to use steel-cut oats, not rolled oats or quick oats. I haven’t had success with cooking any other types of oats overnight in the slow cooker. We love almond milk in these oats. While you can use water in a pinch, the almond milk gives these oats a phenomenal flavor and creaminess. Do not use cow’s milk in place of the almond milk; it will curdle overnight. Don’t forget the toppings! More on this below. Toppings Don’t get me wrong, Overnight Steel-Cut Oatmeal is luscious, creamy, and perfectly sweet, but some great toppings make it spectacular! Hands down, Off Beat nut butters are our favorite additions to these oats. I’m not sponsored or affiliated by this company, but I’ve included the links below to order online. While a bit spendy, they are the best nut butters I’ve ever tried! Here are our favorite topping combos: Banana: Combine extra cinnamon, thinly sliced banana, a big scoop of cinnamon bun nut butter, almond butter, or peanut butter and a splash of milk and stir into the oatmeal. Berry: Use a handful of frozen raspberries mixed into the oats and topped with fresh strawberries, fresh raspberries, and/or any other berries with a splash of milk and a spoonful of almond butter or aloha nut butter. Apple: Add some extra cinnamon, diced Honey Crisp or Fuji apple, big scoop of cinnamon bun nut butter, almond butter, or peanut butter and a splash of milk. Strawberries and Cream: This one has diced strawberries, a splash of milk or coffee creamer, and lemon coconut bliss butter or almond butter. Nuts and Seeds: Go with a handful of toasted and coarsely chopped nuts (sliced almonds, pistachios, pecans, walnuts, etc), a small handful of sunflower or pumpkin seeds, another small handful of dried cranberries, dried blueberries, raisins, or dried tart cherries, and a big scoop of almond or peanut butter. Additional sweetener: Depending on how sweet you like your breakfast and what toppings have been added, you may want to add an extra drizzle of honey, maple syrup, or a sprinkle of brown sugar to top the oats. For a zero-calorie sweetener, try liquid stevia. Overnight Steel-Cut Oatmeal cooking options For morning brunch: Cook on low for 2-1/2 to 4 hours. I don’t recommend cooking these oats on the high setting. Overnight – with quick-cooking steel-cut oats: Cook on low for 30 minutes and then turn to warm for 6-7 hours. Overnight – with regular steel-cut oats: Cook on low for 1 hour and then turn to warm for 8-9 hours. Note: Not all slow cookers are the same; some cook at a higher temperature than others. If your slow cooker has a tendency to cook quicker, it may be done even sooner than the times indicated. More delicious breakfast ideas 30-minute Cinnamon Roll Skillet Cake Chunky cinnamon French Toast Peanut Butter Overnight Oats with Greek yogurt Dutch Baby also called German pancakes How to Make Oatmeal with four different recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Overnight Steel Cut Oatmeal 4.85 from 13 votes - Review this recipe A mixture of steel-cut oatmeal and quinoa can be cooked overnight in your slow cooker. Overnight Steel-Cut Oatmeal can be topped with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love. SAVE TO RECIPE BOX Print Recipe Overnight Steel Cut Oatmeal 4.85 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A mixture of steel-cut oatmeal and quinoa can be cooked overnight in your slow cooker. Overnight Steel-Cut Oatmeal can be topped with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love. Course Breakfast Cuisine American Keyword Overnight oats and quinoa Prep Time 15 minutes Cook Time 8 hours Total Time 8 hours 15 minutes Servings 6 Calories 387kcal Cost $3.23 Ingredients1 and 1/2 cups (215g) steel-cut oatmeal (See Note 1)1/2 cup (90g) white quinoa5 cups (1265) unsweetened vanilla almond milk (or water; we prefer almond milk!)4 tablespoons (50g) brown sugar2 tablespoons real maple syrup1/4 teaspoon salt1 and 1/2 teaspoons vanilla extractOptional: 1/4 teaspoon ground cinnamon, fresh berries, a splash of milk, additional sugar for topping InstructionsPREP: Spray slow cooker generously with non-stick spray or line with a slow cooker liner. In a mesh strainer, rinse the quinoa under cold water for about 30 seconds to 1 minute. Let dry.FILL UP SLOW COOKER: Combine the steel-cut outs, rinsed quinoa, almond milk, brown sugar, maple syrup, salt, vanilla extract, and cinnamon (if desired) in the slow cooker.COOK OVERNIGHT: Stir everything together, place the lid on the slow cooker, and then set your slow cooker to low for 1 hour. Then, without opening the slow cooker or disturbing it (otherwise the heat escapes!), switch the dial to the warm setting. Allow to cook overnight for 8-9 hours (longer than that and it becomes mushy). See Note 2.IN THE MORNING: Once you wake up, immediately turn it off the heat and stir the oats. They may still have some liquid, but it continues to soak in as they are served (we like them better with extra liquid rather than dry and mushy/gummy!) These oats are intended to be fairly creamy.SERVE: We have plenty of serving suggestions in the post, but add your favorite toppings such as fresh fruit, an extra splash of milk, any additional brown sugar, honey, or maple syrup, and a big scoop of nut butter (peanut butter, almond butter, etc.). Recipe NotesNote 1: Do not use regular old-fashioned, rolled or quick oats -- they won't work. If you use instant or quick-cooking steel-cut oats, (Be sure to check the package--sometimes it's hard to tell if they are instant steel-cut oats at first glance), it will be done in about 6-8 hours. For the best results, I recommend regular steel-cut oatmeal. Note 2: Different cooking options: For morning brunch: Cook on low for 2-1/2 to 4 hours. I don't recommend cooking these overnight steel cut oats on the high setting. Overnight - with quick-cooking steel-cut oats: Cook on low for 30 minutes and then turn to warm for 6-7 hours. Overnight - with regular steel-cut oats: Cook on low for 1 hour and then turn to warm for 8-9 hours. Note that not all slow cookers are the same; some cook at a higher temperature than others. If your slow cooker has a tendency to cook quicker, it may be done even sooner than the times indicated. If it is left in the slow cooker too long it will likely become mushy and gummy. If your slow cooker cooks slower and oats/quinoa aren't tender, turn the slow cooker back on to low for 30 or so minutes in the morning. Nutrition FactsServing: 1serving | Calories: 387kcal | Carbohydrates: 67g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 139mg | Fiber: 8g | Sugar: 14g | Calcium: 291mg | Iron: 3mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
It is so easy to get into a breakfast rut! This is such a great recipe to change up the breakfast routine! It so healthy and delicious! Reply
I love both quinoa and oatmeal so I can tell that this breakfast would be my absolute favorite! It looks so fluffy and delicious! And your pics are gorgeous! x Reply
Oh . . . I love warm cereal in the morning, but especially when it’s healthy. I’ve never made quinoa before {come on! I had to learn how to say it first!}, but I love the variation of having it for breakfast. I’ve never seen that before. YUM! I’ll have to try making this and posting my version on my blog. From your whole foody! Janie Lynn Reply
They make slow cooker liners that are disposable! Sort of like a self cleaning crockpot! I use it for lasagna! Reply
You can find them near the tinfoil and storage bags at my grocery store. I know Target carries them as well, but they’re usually a $1 or so more expensive. Reply
It’s not required to use plastic liners for this recipe; just a thought from another commenter. Reply
I made this for a weeknight overnight guest, and we both loved it! I set the slow cooker for 4 hours on low, and let it sit on warm for about another 3 1/2 hours, and it was great. Reply
can you use 2 cups of the oat and no quinoa? i would love to make some tonight but don’t have quinoa in the house! thanks! i’ve tried with old fashioned oats and it didn’t work well. Reply
Yes, unfortunately old fashioned oats cook way too quickly so I’ve never had luck with those either! Reply
Here is a nutritional label; hope that helps! Nutrition Facts Amount Per Serving Calories 140 Calories from Fat 15 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 0% Trans Fat Cholesterol 0% Sodium 105mg 4% Potassium 160mg 5% Total Carbohydrate 28g 9% Dietary Fiber 2g 8% Sugars 10g Protein 4g Vitamin A 0% Vitamin C 0% Calcium 4% Iron 8% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Reply
Has anyone tried this in a rice cooker? I have a zojirushi with a congee setting – might that work with the same water ratios? Reply
has anyone tried 2 cups almond milk and 2 cups water for 4 cups total liquid? I made the recipe with just almond milk and it was to die for but just curious Reply
I did not see it on here; or I overlooked it. But how long is it good for once it is cooked? I want to do some breakfast meal prep and was hoping this would be good for a few days after it was cooked? Reply
Reynolds Wrap has a product called a Slowcooker Liner. It is a disposable BPA Free plastic liner that you put in your slow cooker, and when the food is cooked and you’ve ladled it out, you throw the liner away and your crockpot is spotless. Steel cut oats in the slowcooker, is awesome to use a liner for. I make one batch per week, eat it fresh one day, and then put it in individual containers and just heat in the microwave. Reply
Great, great tips!! Thanks so much for sharing with everyone DonCam! 🙂 Love that you have breakfast for the whole week!! Reply
To avoid having a messy slow cooker bowl to deal with: put all your ingredients in a heat proof bowl that fits inside your slow cooker bowl. Place the bowl in the slow cooker bowl and pour just boiled water into the slow cooker until it reaches the same level as the porridge ingredients. Then turn slow cooker on. It’s like a double boiler and works wonderfully. I use a Pyrex bowl that I leave the porridge in and put it in the fridge after its cooled & just reheat what I want every day. The bowl doesn’t get too messy and I put it in the dishwasher anyway. And the slow cooker doesn’t even really need a clean. I’ve done many batches like this and it works perfectly. But I do on high for a couple of hours while I’m at home rather than overnight. I’ve done oats & quinoa this way but was looking for a combination when I found your website. This method will make your experiments much easier – I know it has for me. So much I bought another Pyrex bowl! Reply
Can I just use one of the slow cooker liners instead of spraying and make it easier to clean up? Reply
I’ve made this twice now and my whole family loves it (even my quinoa-hater hubby). My two-year-old asks for it all the time now, which is okay because it actually makes great leftovers! I just store it in a big ziplock in the fridge, dump out the portions into bowls, add a little milk, microwave, and ta-da! This recipe has been a lifesaver!!! By the way, I use an outlet timer (ya know, the kind you plug into the wall and plug your Christmas light in) to tell my crockpot when to come on, and it works perfectly! Reply
That is so great to hear! 🙂 Thank you so much Kristin! 🙂 And what a genius thing to use an outlet timer — so smart! And I love how you reheat the leftovers — that’s perfect!! Reply
I only have a 1.5 qt slow cooker – if I cut the recipe proportionately, would I also cut the cook time? I assume the recipe uses a 5-6 qt size. Any insight would be great. Reply
I’m not sure since I’ve never used a 1.5 slow cooker but I definitely think the cook time would be a lot shorter. Wish I could be of more help! Reply
Loved this. Much better than recipes with just Steel Cut Oats. Didn’t stick to slow-cooker and was very fluffy and moist. The recipe indicates 6 servings. Can you tell me the serving size as it seems like it is more than a cup serving size. Reply
That is SO great to hear! 🙂 Thank you so much for your comment and trying out this recipe! 🙂 I’m not sure the exact serving size, but essentially divide everything made into 6 equal parts and each part will be 1 serving 🙂 Reply
Can I double the recipe? Will the cook time be the same? I’d like to make this for a big group reception on Sunday! I’m guessing it will fit in my crock. Thank you! Reply
I’m sorry Rita, I’ve never tried doubling this so I’m not certain how it would work out. I don’t see why it wouldn’t work, but I don’t think you’d want a longer cook time as it would likely become mushy. Wish I could be of more help! Reply
I dont know if its because I have a sweet tooth or not but i need a sufgestion for making it a tad sweeter??? Reply
I’m sure it could! I would just use the recommended amounts of water on the packaging though because it won’t need as much liquid as the crockpot. Good luck 🙂 Reply
Made this for my bible study’s Christmas brunch-it was the favorite item on the buffet!! I used equal parts canned coconut milk and water and only the maple syrup. At the brunch I put brown sugar and dried cranberries on the side. Plenty sweet and they LOVED it! Thanks? Reply
I’m so happy it was a hit at the Christmas brunch; thank you so much for sharing! 🙂 Happy holidays Jeanne! 🙂 Reply
I tried this on the high setting on my crockpot and it was perfect in 2 hrs. Great when you forgot to put it on the night before or are crunched for time. Reply
I have a mini slow cooker for 1 serving. No heat adjustment so I use a on/off timer-set it, plug in wall,add slow cooker and great breakfast ready. Reply
I’ve made this several times and its terrific. I take food to my 94 year old mom and am always looking for good healthy breakfasts that she will enjoy. I like to add raisins and pecans 1/2 cup hemp hearts (really nutritional) and replace some of the brown sugar with raw honey. Thanks Chelsea for a great recipe! Reply
I enjoyed this recipe. I cut it in half because I use 1.5 qt crockpot. I used flaxseed milk and added tart cherries to it for the cooking process. Cooked it on low for about 7 hours. Perfect warm breakfast for a cold morning. Reply
