Easy Overnight Steel Cut Oats

steel cut oats w bloobs and persimmons 2

Do you love steel cut oats but hate waiting 45 minutes for them to cook while you’re starving for some breakfast? Me too! Ain’t nobody got time for that!

With a student athlete in the house who needs a constant flow of calories entering his mouth, it’s hard to keep him full. For a while we made overnight rolled oats in the fridge, but now that it’s so cold out it’s just not as appetizing to wake up to cold oats. But nowwwww, we have discovered the miracle that is rice cooker steel cut oats. Instead of waking up at the crack of dawn to prepare a giant meal that may or may not sustain him until lunch time, now we just throw some steel cut oats in our rice cooker the night before, go to sleep, and BAM! Instant warm and delicious oats for breakfast. That extra bit of sleep plus the sweet smell of cinnamon wafting through the house in the morning makes getting up like a million times easier.

These cute little oats are PERFECT for people who need a significant source of slow burning energy to last them all day. Steel cut oats are less processed than rolled oats, which makes them harder to digest and a better source of energy. They’re also a great source of protein, fiber, B vitamins, and iron which all help to keep the body going all day, not to mention the added benefit of helping to maintain steady blood sugar levels.

Not only is this recipe to-die-for delicious, but it’s also so versatile! Not feeling blueberries today? Top it with bananas. Feeling like you need to curb your sweet tooth? Throw in some dates! In a hurry? Oats + toppings + mason jar. And don’t forget a spoon!

Since I have now shared our life-changing breakfast secret with you, I can only hope that you enjoy your overnight steel cut oats as much as we do. Now dig in!


Overnight Steel Cut Oats

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 cup steel cut oats
  • 4 cups water
  • 1 tsp cinnamon plus additional for sprinkling on top
  • 1 Tbsp Silk Unsweetened Original Cashew Milk
  • Handful of blueberries
  • 1 Persimmons, sliced
  • ½ Tbsp of peanut butter


  1. For our rice cooker (we have a Hamilton Beach Rice cooker with the hot cereal setting), we put the steel cut oats, water, and 1 tsp of cinnamon in and set it on delay for however many hours minus 1 until we will be waking up. The cook time is 45 minutes. So, for example, if we go to bed at 10 and will be waking up at 7, I will set the delay for 8 hours and then it will cook for 45 minutes and be ready when we wake up at 7.
  2. Once the oats are ready, stir in the cashew milk to give them a creamier texture. Serve in a bowl topped with some blueberries, persimmons, peanut butter, and a sprinkle of cinnamon.

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