Why You’ll Dream About these Overnight Steel Cut Oats
The first time I made these steel cut overnight oats I toasted the oats just long enough to smell that nutty scent, and by morning they were so much softer than I expected.
I love that the oats continue to mellow in the fridge, making mornings effortless (and delicious). These jars let me balance protein, fiber, and fats with simple additions and toppings like fruit and nut butter.
Why you’ll love them too:
- Starts with a toasty, nutty aroma that turns creamy overnight.
- 1:2 liquid ratio keeps texture balanced, never mushy.
- High‑fiber breakfast that keeps you full and energized.
- Totally customizable and portable for busy mornings.
Love oats for breakfast? Try blended overnight oats, strawberry cheesecake overnight oats, or blueberry baked oatmeal next.
What’s the Difference Between Steel Cut Oats and Rolled Oats?
If you’ve only made traditional overnight oats with rolled oats like these pumpkin overnight oats or blueberry overnight oats, you may notice a big difference in texture.
- Rolled oats (old-fashioned oats) are whole oats that have been steamed and pressed. They absorb liquid quickly and soften into a creamy (almost pudding-like) texture when soaked overnight.
- Steel cut oats are the inner kernels of whole oats that have been cut down into 2 or 3 pieces using a steel blade (hence the name). This leaves them chewier and nuttier (never mushy). Because they’re less processed, they take longer to soak.
Steel cut oats offer several benefits because they’re high fiber, low glycemic, and naturally gluten-free.
TLDR: rolled oats = creamier; steel cut oats = chewier, nuttier, and more filling (thanks to fiber).
Ingredients You’ll Need
- Butter or coconut oil: to enhance the flavor of the oats and help break down the tougher outside of the oats.
- Steel cut oats: whole‑grain, minimally processed, chewy, and high fiber!
- Water and/or milk: use a blend of water and milk for creamier oats.
- Flavor boost: 1 tsp kosher salt or vanilla.
- Mix-ins: protein powder, dried fruit, nut butter etc.
- Optional toppings: chia or flax seeds, fresh fruit (berries, banana or apple), nut butter, cinnamon, maple syrup, or dried fruit
How to Make Creamy Make-Ahead Steel Cut Oats
- Toast the oats: In a medium saucepan over medium heat, melt the butter or coconut oil. Add the steel cut oats and toast, stirring, until the aroma is toasty and nutty.
- Boil and simmer: Add liquid and salt, bring to a boil. Cover and simmer for 1 minute, then remove from heat to let oats start absorbing liquid. This helps to get the breakdown of the oats started for softer oats.
- Divide and chill: Spoon oats into jars (4–5), cover, and refrigerate overnight—8 to 12 hours lets oats absorb all liquid and soften fully.
- Serve chilled or warm: For cold overnight steel cut oats oats, enjoy from the fridge. To warm, heat in the microwave for 1-2 minutes with a splash of milk.
Tested Tips and Tricks
- Don’t skip toasting and simmering the oats. This enhances the nutty flavor and speeds up the softening.
- Soak together or separately. I tried both methods and they’re nearly identical. Soaking together ensures consistency but separate jars makes them easy to grab-and-go.
- Know what texture to expect. We’ve covered this, but it’s important to note that steel cut oats will have more chew.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Overnight Steel Cut Oats
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Ingredients
- 1 Tablespoon unsalted butter or coconut oil
- 1 cup steel cut oats
- 2 cups water or equal parts water and milk for creamier oats
- 1 teaspoon kosher salt
- Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit
Instructions
- Toast oats (1-2 min): Melt the butter in a medium saucepan over medium heat. Add the steel cut oats and salt, toast for 1-2 minutes, until slightly nutty.1 Tablespoon unsalted butter, 1 cup steel cut oats, 2 cups water, 1 teaspoon kosher salt
- Boil and simmer (2 min): Pour in the water (or milk) and bring to a boil over high heat. Reduce to low, cover, and simmer for 1 minute then remove from the heat and cool slightly.
- Soak (8-12 hrs): Divide into 4 jars or transfer to one big bowl. Cover and refrigerate for 8-12 hour, until the oats absorb all of the liquid and are softened and creamy. They should still have some chew to them.
- Serve: To serve chilled, stir, add splash of milk, and top as desired. For warm oats, stir in a splash of milk and microwave for 1-2 minutes. Top and enjoy!Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Toasting enhances the nutty flavor and simmering accelerates the softening processes (recommended because steel cut oats are firmer and chewier than rolled oats).
Using the right ratio of 1:2 oats to liquid makes sure they’re not slimy or mushy. Steel cut oats tend to be chewier anyway, so they’re hardly ever slimy.
You can soak them in one big bowl or divide them into meal prep jars then soak. I’ve tried both and there isn’t much of a difference.
They stay fresh and delicious in an airtight container for up to 5 days. Day 1 they’ll be slightly firmer, and by day 5 they’re ultra-creamy.
Absolutely—cold oats stay creamy with a splash of milk and are perfect for grab-and-go mornings. You can zap them in the microwave with a splash of milk too if you want them warm and cozy.
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