How to Make Overnight Steel Cut Oats

Ingredients

• 2 cups Almond Milk (unsweetened, preferably cold)
• 2 tablespoons Maple Syrup (pure maple syrup for natural sweetness)
• 2 tablespoons Peanut Butter (creamy, natural, no added sugar)
• 1 cup Steel‑Cut Oats (gluten‑free if certified)
• 1 tablespoon Chia Seeds (helps thicken and adds omega‑3s)
• 1/2 teaspoon Ground Cinnamon (adds warm spice)
• 1 pinch Salt (enhances flavor)
• 1 small Banana (sliced, for topping)
• 1/4 cup Blackberries (fresh or frozen, for topping)
• 1 tablespoon Coconut Flakes (unsweetened, for topping)
• 1 tablespoon Extra Peanut Butter (drizzled on top)

Instructions

1. Combine liquid base

   In a mixing bowl, pour the almond milk, then add maple syrup and peanut butter. Whisk until the mixture is smooth and the peanut butter is fully incorporated.

   Time: PT2M

2. Add dry ingredients

   Add the steel‑cut oats, chia seeds, ground cinnamon, and a pinch of salt to the bowl. Whisk again until everything is evenly distributed and no dry clumps remain.

   Time: PT2M

3. Pre‑cook in microwave

   Transfer the mixture to a microwave‑safe container, cover loosely, and microwave on high for 2 minutes. This jump‑starts the steel‑cut oats, giving them a softer, chewier texture by morning.

   Time: PT2M

4. Refrigerate overnight

   Let the container cool for a minute, then seal with a lid and place it in the refrigerator for 6–12 hours, or overnight, until the oats have thickened to a creamy oatmeal consistency.

   Time: PT8H

   Temperature: 4°C

5. Add toppings and serve

   When ready to eat, give the oats a quick stir, then divide into two serving bowls. Top each with sliced banana, blackberries, coconut flakes, and a drizzle of extra peanut butter.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g