Overnight Steel Cut Oats

Name: Overnight Steel Cut Oats
Cook time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Health
Ingredients: 45 g (1/4 cup) steel cut oats; 180 mL (3/4 cup) water or hibiscus tea; 15 g (1 tbsp) plain greek yogurt; 1 g (1/2 tsp) ground cinnamon; 8 g (1.5 tsp) chia seeds; 5 g (1 tsp) ground flaxseed; 2 mL (1/2 tsp) vanilla extract

January 26, 2026

Cuisine: Health

A single-serving fermented oatmeal. The overnight fermentation with yogurt creates a tangy, “sourdough-like” flavor while keeping the oats tender and creamy.

1 serving

5 mins

Ingredients

45 g (1/4 cup) steel cut oats
180 mL (3/4 cup) water or hibiscus tea
15 g (1 tbsp) plain greek yogurt
1 g (1/2 tsp) ground cinnamon
8 g (1.5 tsp) chia seeds
5 g (1 tsp) ground flaxseed
2 mL (1/2 tsp) vanilla extract

This recipe can be suitable for the following restricted diets:

Nutrition Facts

Makes 1 serving

Serving size1 bowl (approximately 255 g)

Per serving

Calories407

% Daily Value*

Total Fat 17g22%

Saturated Fat 2.5g13%

Trans Fat 0g

Cholesterol 8mg3%

Sodium 14mg1%

Total Carbohydrate 56g20%

Dietary Fiber 11g39%

Total Sugars 13g

Includes 0g Added Sugars

Protein 13g

Vitamin D 0mcg

Calcium 156mg12%

Iron 3mg17%

Potassium 565mg12%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Instructions

Prepare Bulk Dry Mix (Optional - makes ~15 servings)For easier daily prep, combine 680 g steel cut oats, 121 g chia seeds, 76 g ground flaxseed, and 11 g (2 tbsp) ground cinnamon in a large container. Shake thoroughly to distribute. Store in an airtight container for up to 2 weeks. Use 58 g of this mix per serving in place of the individual dry ingredients.
Prepare Weekly Hibiscus Tea Base (Optional - makes 5-6 servings)Add 5 hibiscus tea bags (or 10 g loose leaf hibiscus tea) and 11 mL vanilla extract to 1 L (1,000 g) cold water in a pitcher. Cold-steep in the refrigerator for 8–12 hours. Remove and squeeze the tea bags before discarding (if using loose leaf, strain through a fine-mesh sieve). Store the finished liquid in the fridge for up to one week. Use 180 g per serving in place of the water and vanilla.
In a small bowl or jar, combine the dry ingredients (steel cut oats, chia seeds, ground flaxseed, cinnamon, or 58 g dry mix), the wet ingredients (water, vanilla, or 180 g tea base), and 15 g yogurt. Stir well to ensure the yogurt is incorporated. Cover with a kitchen towel or loose lid and let sit at room temperature for 8–12 hours.
When ready to heat, pour the mixture into a small saucepan and bring to a boil over medium heat, then immediately turn the heat to low. Cook, stirring occasionally, for about 5 minutes until the oats are tender. Alternatively, microwave on high for 2-3 minutes, stirring halfway through. If it gets too thick, add a splash of almond milk.
Spoon the oats into a bowl. Top with banana slices, berries, almond butter, toasted pumpkin seeds, or any toppings you like.