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No-Cook, Overnight Steel Cut Oats

overnight steel cut oats 1
As if I needed another reason to love steel-cut oats, now I can make them without cooking at all. It’s all thanks to the brilliant minds over at The Kitchn.

Unlike the more commonly available rolled oats, steel-cut oats–also called Scotch, Irish or Pinhead oats–are the whole oat grain, or groat, that is has been cut into thirds (with, you guessed it, a steel blade).

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Although both rolled and steel cut oats are equal in nutrition, porridge made from steel cut oats has a particularly toothsome, hearty texture.

It’s mighty fine eating, especially (1) when drizzled with maple syrup and scattered with berries, and (2) it’s freezing cold outside.

The downside? It’s pushing 100 degrees this time of year, back-to-school crazy mornings have returned, and even if my mornings were carefree and cozy, it takes about 30 minutes to stir up a batch of steel-cut porridge.

Enter no-cook, overnight steel-cut oats.

It’s as easy as this:

Step 1: Combine the oats and milk in a covered container.

Step 2: Refrigerate oats overnight.

Step 3: Eat.

Yep, cold steel-cut cuts. The texture is markedly different from cooked steel cut oats, but it’s a great variation, somewhat akin to Grape Nuts. They are chewy, satisfying, filling (as in, you will not be hungry until, oh, 2 p.m.), empowering (e.g., 10 mile run? No problem!), ideal for hot weather, portable, easy, fast, scrumptious, and so versatile. I like adding some vanilla protein powder and a pinch of salt, then topping with fruits and seeds in the a.m.

I am loving these oats–I hope you will, too!

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Yield: 4

No-Cook, Overnight Steel Cut Oats

No-Cook, Overnight Steel Cut Oats
Prep Time 2 minutes
Total Time 2 minutes


  • 2 cups milk (dairy or non-dairy) or water
  • 1 cup steel cut oats

Optional add-ins:

  • 1/2 scoop whey or vegan protein powder (any flavor)
  • 1/2 cup chopped dried fruit (e.g., apricots, cherries, cranberries, raisins)
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt

Optional toppings:

  • Additional milk (dairy or non-dairy)
  • Fresh or dried fruit
  • Nuts or seeds
  • Sweetener of choice (e.g., maple syrup, honey, Turbinado sugar)
  • Yogurt


  1. In a small covered container or thermos, combine the milk, oats, and any optional add-ins, if desired.
  2. Cover and refrigerate overnight or for up to 3 days.
  3. When ready to serve, stir the oats well. Serve cold, topped with any of the suggested toppings, as desired.


*I used unsweetened almond milk to make my nutrition calculations; nutrition information is for the oats and milk only, not any of the optional add-ins.

*Be sure to use certified gluten-free oats if you wish this to be gluten-free.

Nutrition Information

Amount Per Serving Calories 190Total Fat 6.2gSaturated Fat 0.8gCholesterol 0mgSodium 182mgCarbohydrates 29.7gFiber 5.1gSugar 0gProtein 6.4g

Did you make this recipe?

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Michelle Raglin-Ascento

Thursday 4th of November 2021

Thanks for info on Steelcase oats..uncooked, soaking and with fruit. I'm going to have for breakfast tomorrow. Thanks again, God bless.


Thursday 11th of November 2021

You are welcome, Michelle!


Monday 31st of May 2021

This looks amazing and I am surely going to try out this recipe with True Elements Steel Cut Oats. Thanks for writing this blog.


Wednesday 2nd of June 2021

You are so welcome, Sakshi!

Rustic Irish Oat Scone Bread {Vegan, Gluten-Free} | power hungry

Tuesday 13th of October 2020

[…] are, you’ve come across recipes for overnight oats (for example, my version here on power hungry […]


Wednesday 30th of September 2020

Are steel cut oats safe to eat raw?


Monday 5th of October 2020

Hi LC, Yes, they are safe to eat raw, but is best to soak them. I would not recommend eating them dry (it could crack your teeth, too!)


Wednesday 17th of July 2019

Hi Camilla, I tried your recipe last night and was wondering if I am doing something wrong. I used the one cup of steel cut oats and 2 cups water (since my husband did not want it with milk), added the salt, and teaspoon of salt. I didn't use any of the other ingredients.. Then I mixed all the fore mentioned ingredients together and put it in the fridge and after 15 hours, there is a half inch of water on top of the oats. Checked again after several more hours and it still has the half inch layer of water sitting on top and the oats were not softened at all. Maybe because it wasn't absorbing all the water? Is there something I'm doing wrong? I thought the steel cut oats were not supposed to be boiled beforehand, as it's a no cook overnight recipe. Please give me your thoughts on what i may have done wrong in preparing your recipe. I used regular steel cut oats (Red Mill brand), not instant. Thank you so much!


Friday 19th of July 2019

Hi Dawn, That sounds right, you ae doing everything correctly! Just be sure to give the oats a good stir before serving (if using all water, stir more vigorously so that the water mix is more creamy, essentially oat milk). The part that does sound odd is that you note that the oats are not softened at all. They should definitely be softened after one night and will continue to soften up the longer they sit. It is not the same texture as cooked oats; as I mention in the post, the texture is chewy and toothsome, similar to grape nuts cereal. I hope that that helps!

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