UPDATE: This post originally ran on October 29th but we were craving a warm, healthy breakfast this weekend so we wanted to share it again!
The first time I ever tried to make steel cut oats, I was in a hurry. I threw them in the microwave for a minute or two, expecting them to be all done when I took them out. Nope. It turns out that steel-cut oats are different from your average rolled oats in that they’re minimally processed – which is why they take much longer to cook. I don’t always have 15-30 minutes to make breakfast in the morning, so I thought that steel-cut oats would be out of the picture for me… but then I discovered that they can be made overnight.
Why steel-cut over rolled oats, though? Before they’re packaged, rolled oats are steamed, rolled, steamed once more, and then toasted, whereas steel-cut oats are just chopped and then ready to go. Since they’re less processed, steel-cut oats have a lower glycemic index than rolled oats, which means they won’t cause your blood sugar to spike as much after eating. They’re also slightly lower in calories and completely free of sugar (as long as you purchase ones with no added sugar). Sounds good to me! :)
Here’s how you make steel-cut oats overnight:
1 cup steel cut oats
½ tablespoon coconut oil
3 cups water
¼ cup almond milk
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1. Melt coconut oil in a medium saucepan on low heat. Add oats, stirring to coat.
2. Turn heat to medium and let cook for 3-5 minutes, stirring occasionally. (This part will fill your home with the loveliest coconut/oat scent!)
3. Add water and bring to a boil.
4. Reduce heat and simmer for 5 minutes, then remove from heat.
5. Pour oats and leftover water into a glass jar. Cover with a lid and let sit overnight.
6. In the morning, your oats will be ready to go! Reheat them in a saucepan, add in almond milk, maple syrup, and cinnamon, and enjoy!
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