The obsession with steel cut oats continues!
And this way is probably the easiest prep ever, plus, it can transition easily into spring + summer as it’s served cold. Basically, all you have to do is throw steel cut oats, almond milk (or any milk you’d like, really) into a bowl/jar, add some maple syrup + cinnamon for a little extra flavor, cover, and let sit overnight in the fridge–that’s it!
I was definitely a little skeptical at just how moist the oats would get without actual “cooking” but much to my surprise, the almond milk was all they needed. However, the oats do definitely taste more like a chewy cereal when finished, and less like the super creamy version you’d get it you’d actually cooked them.
I kept the oat to milk ratio exactly the same as if I’d boiled them and ended up with just the right amount of residual milk at the top. But if you want it all to absorb in, you could probably get away with adding a little less.
I can’t wait to try this topped with some fresh farmer’s market berries this summer!
Overnight Cinnamon & Coconut Steel Cut Oats
1/4 cup steel cut oats, uncooked
1/2 cup vanilla almond milk
1 teaspoon maple syrup
1/4 teaspoon cinnamon
Toppings: coconut flakes, walnut pieces, and raisins
Combine steel cut oats, almond milk, maple syrup, and cinnamon in a jar or bowl.
Cover and refrigerate overnight.
Add coconut flakes, walnut pieces, and raisins, and enjoy!
Time: 5 minutes (overnight to “cook”)