Overnight Steel Cut Oats (Slow Cooker Recipe)


Overnight Steel Cut Oats are a fabulous back to school recipe, and they are great for anyone who wants to eat a healthy breakfast but feels a serious time pinch in the mornings. No matter how early we get up, it seems like there is always a time crunch to get my kids off to school.

Our family goes through times when it seems like all our kids eat for breakfast is cereal, and that is when I start to feel the Mommy guilt come on because I want them to eat a more nutritious breakfast. It’s so important to start the day off right. If you’re like me, overnight oats is the answer you’ve been searching for.  Put it together in less than 5 minutes the night before and you’ll have a hot, delicious breakfast waiting for when you wake up. You might even find yourself waking up early to the delightful scents of coconut and cinnamon.

I’m sorry to even mention back to school for all of you enjoying every minute with less routine, and soaking up the slow, glorious dog days of summer, but I do hope this recipe makes your transition a little brighter and easier.

Overnight Steel Cut Oats


Yields: 8 servings


2 tsp. coconut oil

8 ½ cups water

1 (13.5 oz., 398 ML) can coconut milk

¼ cup maple syrup (or your preferred sweetener)

2 cups steel cut oats (for Gluten-Free use a Gluten-Free brand such as Bob’s Red Mill Gluten Free Steel Cut Oats)

1 tsp cinnamon

½ tsp. sea salt

1 tsp pure vanilla extract



Grease the inside of the slow cooker with coconut oil.

Add water, coconut milk, maple syrup, steel cut oats, cinnamon, and sea salt. Stir to combine ingredients.

Cover and cook on low for 8 hours.

Add vanilla extract, stir.

Ladle into bowls, and serve with your favorite fruits, seeds, nuts, or nut butter.

*Note – If you have leftover overnight oats, cover and refrigerate, then heat the next day with a splash of your favorite non-dairy milk.


To Print, Email, or Text recipe click here.

With love, gratitude, and sweet morning wishes,

Wendy Irene



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