Overnight Steel Cut Oats (In a Mason Jar!)

Add ingredients to a mason jar. Shake. Refrigerate overnight.

No-Cook Steel Cut Oats

I have an evening routine: put the Tiny Kitchen Assistant to bed, then settle in with my iPad to sift through the day’s Google Reader topics and do a quick search of Pinterest. I know that people obsess over Pinterest. I’m just not one of them. I like to do a cursory search in the same way that I flip through magazines at the hair salon.

Strangely, I don’t read the recipes. I don’t know what it is, but I can’t stand the format. I see an interesting picture and click on it. The mini description doesn’t tell me much about it, and then I have to click again to get to the actual recipe to see if it’s something that I actually like. Too many steps.

What I do know is that so many things are prepared using mason jars. Everything is photographed in a mason jar.

But last night, I decided that I wanted steel cut oats for breakfast. The problem is that I don’t really want to stand around and cook something for half an hour while I’m trying to pack the Tiny Kitchen Assistant’s lunch, get both of us dressed, read his morning book (there always has to be a morning book) and get out the door.

But… I know that soaking the oats in buttermilk works for my steel cut oat pancakes. What if I did the same thing with yogurt?

Initially, I mixed equal parts Greek yogurt and oats, but that wasn’t the right ratio. It was too thick, too dry. So I added in milk. That seemed to give the right ratio of moisture to get the job done.


  • 1/4 cup steel cut oats
  • 1/4 cup Greek yogurt (if you prefer regular yogurt, use 1/2 cup and skip the milk)
  • 1/4 cup milk
  • 1 tsp chia seeds
  • Dash of cinnamon

The little steel cut oat pellets will plump and thicken overnight.


Mix everything together (in your mason jar, naturally) by giving it a good shake. Store in the fridge overnight.

When it’s time for breakfast, you can eat the mixture cold from the fridge, or you can take the chill off with 30-60 seconds in your microwave. Mix in your sweetener of choice; I prefer brown sugar. Add fruit, nuts or whatever sounds good. Eat.

Simple breakfast, ready to go as soon as you wake up.


I really thought that the Tiny Kitchen Assistant would turn up his nose at this, but I was pleasantly surprised to discover that he was happily willing to try. He took the first bite and got a strange look on his face. “You know something?” he said, pointing his spoon at me. “This is actually kind of… good.” He ate a few more bites. “I want this again tomorrow. And make one for Daddy so he can take it to work.”

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8 Responses

  1. Erick B says:

    I thought this sounded interesting, but I tried it with my homemade kefir & yogurt instead. First time came out too dry, so I added some milk to the mix. It’s great. Thanks for the idea.

  2. Alisa says:

    If you’re not using watery yogurt — and it seems like *everything* is Greek these days — you definitely need the milk to thin things out. Otherwise there just isn’t enough liquid to work with. Glad it worked out for you!

  3. Maple says:

    What are the chia seeds for? Does flax seeds work too?

  4. Alisa says:

    The chia just add nutritional value, and they’re an easy addition to the oats. I like a touch of texture. I don’t see why flax seeds wouldn’t work, too.

  5. Diane says:

    THANK YOU!!!!!!! I needed a healthy and fast breakfast idea for my while family, and this is it!!!!! Thank you again 😀

  6. Michelle says:

    How long do you think these would last in the fridge?

  7. Alisa says:

    I’m not entirely sure, but I’ve let them sit for two days without them getting soupy.

  8. Teresa says:

    Just tried these last night. I like them. The first taste was a bit different but then it grew on me. This will be a great addition to my overnight oats recipes. The calorie count is good too.

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