Overnight Slow Cooker Steel Cut Oats in a Jar

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Overnight Slow Cooker Steel Cut Oats in a Jar- only a few minutes to prep and you wake up to a warm and healthy breakfast that’s portable and ready-to-eat! (vegan + gluten-free)

Overnight Slow Cooker Steel Cut Oats in a Jar- less than 5 minutes prep for a healthy and warm breakfast that's portable and ready-to-eat. Less than 200 calories per serving + packed with protein and fiber to keep you full all morning long! (vegan + gluten-free)

Is there anything better than waking up to a warm bowl of oatmeal on a cold and gloomy winter morning?

It’s nourishing, satisfying and you get to top it with all of your favorite things like sliced bananas, walnuts, and creamy vanilla almond butter.

Okay, maybe those are my favorite things. By the way, as long as we’re on that topic, it can’t be just any kind of oatmeal. It has to be steel cut oats. I tried them a few years ago and after that, there was no turning back.

Overnight Slow Cooker Steel Cut Oats in a Jar- less than 5 minutes prep for a healthy and warm breakfast that's portable and ready-to-eat. Less than 200 calories per serving + packed with protein and fiber to keep you full all morning long! (vegan + gluten-free)

I prefer to use Bob’s Red Mill Steel Cut Oats because I can always count on them being the highest of quality and 100% whole grain. I still like old fashioned (or rolled oats) for baked oatmeal and flourless muffins, but when it comes to traditional preparation, steel cut has definitely my heart.

They’re less processed than rolled oats which gives them a delightfully chewy texture and nutty flavor. In addition, they’re slightly lower and calories and they have a marginally lower Glycemic Index, meaning they won’t spike your blood sugar as high after eating them. I mean, not that rolled oats spike your blood sugar through the roof but when you’re comparing apples to apples, that’s one of the minuscule differences.

In the past, I prepared them with this 5-Minute Overnight Method that I shared with you guys last year, but since then I discovered something even better, Slow Cooker Steel Cut Oats in a Jar!

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Overnight Slow Cooker Steel Cut Oats in a Jar- less than 5 minutes prep for a healthy and warm breakfast that's portable and ready-to-eat. Less than 200 calories per serving + packed with protein and fiber to keep you full all morning long! (vegan + gluten-free)

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The jars make clean up a total breeze (no scrubbing oatmeal off the side of the pot or slow cooker!) and they’re portable which makes them great to take with you on a busy weekday morning.

I like to make mine with almond milk for an extra creamy texture but you can also use water, if that works better for you. I’ve listed the two different ways that I’ve tried them; one plain cooked with vanilla almond milk, and one banana bread style made with a ripened mashed banana and cinnamon, which is what you see pictured in this post.

Feel free to try whichever way you prefer, just don’t forget to add a few toppings for a little more texture and flavor. Seasonal fresh fruit, seeds (my favorites are hemp or pepitas), and nuts are all great options to add more nutritional value!

Overnight Slow Cooker Steel Cut Oats in a Jar- less than 5 minutes prep for a healthy and warm breakfast that's portable and ready-to-eat. Less than 200 calories per serving + packed with protein and fiber to keep you full all morning long! (vegan + gluten-free)

 

Overnight Slow Cooker Steel Cut Oats in a Jar

Yield: 4 servings

Prep Time: 5 mins

Cook Time: 3 hrs

Total Time: 3 hrs 5 mins

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Ingredients:

For Plain Steel Cut Oats

  • 1 cup Bob’s Red Mill Steel Cut Oats
  • 4 cups unsweetened vanilla almond milk (or water)
  • 2 cups filtered water
  • 4 pint jars

For Banana Bread Steel Cut Oats

  • 1 cup Bob’s Red Mill Steel Cut Oats
  • 4 cups unsweetened vanilla almond milk (or preferred milk)
  • 2 cups filtered water
  • 3 tablespoons coconut sugar (or pure maple syrup)
  • 1 ripe banana
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 4 pint jars

Directions:

For the plain version: Place 1/4 cup of the steel cut oats into each jar then pour 1 cup of the almond milk and 1/2 cup water into each. Transfer the jars to the slow cooker and add water until the outside of the jars are covered about 3/4 from the top. Cover and cook on low for 3 hours, plus 3 additional hours on the warm setting.*

When they are done cooking, the tops will look a little funny but all you have to do is give them a good stir. If you want to store them for later, allow to cool completely then seal with the lid and store in the refrigerator for up to 4 days. When reheating, it helps to pour in few tablespoons of almond milk beforehand. Then microwave them for about 1 minute and stir well prior to adding desired toppings.

For the banana bread version: Combine the almond milk, water, coconut sugar, banana, sea salt and cinnamon in a blender and blend until smooth. (You can also mix it together by hand if not using a banana). Add 1/4 cup steel cut oats to each jar then pour 1 and 1/2 cups of the banana mixture into each jar. From here, follow the same steps as above (fill the slow cooker with water, cover and cook for 3 hours on low).

*My slow cooker automatically goes to the keep warm setting when it’s done cooking. If yours doesn’t have this feature, I would cook the oats on high for 3 hours and then allow it to shut off and cool. Reheat in the microwave when ready to eat.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

image001 This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content! 

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by Sarah on January 11, 2016  //  Breakfast, Oatmeal, Slow Cooker
37 Comments »