This recipe for steel cut oats requires soaking the grains the night before to enhance digestibility.  As an added bonus, it cuts the cooking time in half. Making a pot of oats on Sunday is great time saver, as you can enjoy pre-made, re-heated bowls of this hot, nourishing cereal on rushed mornings.


  • 1 cup organic steel cut oats
  • 3 – 4 cups water or *prepared herbal chai tea
  • a pinch of pink or Celtic sea salt


  • Fresh or frozen blueberries
  • 2 Tbsp flax seed meal
  • 2 Tbsp hemp seeds
  • raw sunflower + pumpkin seeds
  • a touch of raw honey or maple syrup, optional
  • almond, hemp or coconut milk, if desired {I like to make my own}

Even More…

  • Chia seeds
  • Raspberries
  • Nut butters, like cashew or almond
  • Chopped apple or pear
  • Cinnamon + nutmeg
  • Fresh or ground dried ginger

Preparation Method

  1. Soak oats overnight in water to cover. In a.m., drain and rinse well. 
  2. Bring 3 -4 c. water to a rolling boil and add soaked oats.
  3. How much liquid you use will depend on desired consistency: 3 c. water/tea firmer, more intact grains, 4 c. water/tea for creamier oatmeal. 
  4. Once liquid is boiling, reduce to low and simmer with lid on.
  5. Let oats simmer for 20 – 30 minutes. Stir occasionally and be sure to scrape the bottom of the pot too. Cook until the oats are very tender and the oatmeal is as creamy as you like it – longer cooking will make thicker oatmeal. 
  6. Add topping and serve, or cool and refrigerate for the later in the week. 

Note: You can also let the oats cool and then store them in an airtight container in the fridge for up to 5 days. The oats will thicken in the fridge; stir a little almond milk or water into them when reheating to loosen.