I love the creamy taste and chewy texture of steel-cut oats! Generally, the only downside of steel-cut oats is that they take 30+ minutes to cook. Breakfast is usually a meal that needs to be quick and easy at my house. This overnight oatmeal couldn’t be easier and makes it so you can have breakfast ready in 10 minutes.
This oatmeal is one of my go-to breakfasts that I make about once a week. Other easy gluten-free breakfasts I make all the time include:
– Green Smoothies – almost everyday!
– Eggs – all different kinds. Often with toast.
– Muffins – I like making muffins the night before so they are waiting for us for breakfast the next day. You can find many of my favorite muffin recipes in my recipe index.
– Frozen homemade waffles reheated in the toaster
- 1 cup gluten-free steel-cut oats
- 4 cups water
- 1/2 teaspoon salt
- Place the water in a medium pot and bring it to a boil. Add the oatmeal and salt and stir to combine. Bring to a boil and cook for 1-2 minutes. Watch it and stir/adjust the heat as necessary as it has a tendency to boil over.
- Turn off the heat and place the lid on the pot. Let it sit overnight.
- The next morning, turn the heat onto medium and stir the oats. Cook for 10 minutes until heated through and soft. Enjoy! Leftovers store great in the refrigerator for reheating.
I like serving this with almond milk, coconut sugar, and berries. Any of your favorite oatmeal toppings will work!
- Serving Size: 4
Recipe adapted slightly from Mel’s Kitchen Cafe