No this is not the oats, fruit, and stuff in the Mason jar thing. Although I do love those! This is a way to make old fashioned oatmeal (my favorite) but without the long boil and simmer. Thankfully, soaking them overnight eliminates most of the work for you! And I’m all for less work. Yay, more time for eating!
Maybe this won’t seem like a big deal to you if you’re not into oats. But instant oatmeal, and even quick oats, just doesn’t do it for me when it comes to hot cereal. In fact, I use old fashioned oats for ALL recipes that call for any kind of oats.
I’m loyal like that.
I used to sit the oats and water in a lidded saucepan overnight on the stove with a measuring cup perched over the knob of the lid ready to use in the morning. But I have since decided that I should probably put them in the fridge overnight just in case there is any danger of anything funky growing in there. I suggest you do the same. Better safe than puking your guts out in the bathroom, right?
The Basic Idea
Whenever you make old fashioned oats, you use twice as much water as oats. So if you are using 2 cups of dry oats, you’ll use 4 cups of water. Well, the very simple trick is that you soak the oats in HALF the water overnight in the fridge (in the saucepan with the lid on). Then the next morning, you put in the rest of the water with a pinch of salt, boil for a few minutes, let sit a few more minutes, and you’re done!
Overnight Soaked Oats
- January 6, 2020
- varies
- 5 min
- Print this
Ingredients
- 2 cups old fashioned oats
- 4 cups water, divided
- pinch of salt
Directions
- Step 1
- In a saucepan large enough to hold all the ingredients PLUS room for boiling, place the oats and half the water. Place the lid on and place in the refrigerator overnight.
- Step 2
- In the morning, remove the pan, add the rest of the water and a pinch of salt. Stir to combine and bring to a boil. Let simmer for 3-5 minutes. Turn off heat and let sit a few minutes till you’re ready to eat.
- Step 3
- Notes:
- Step 4
- If your saucepan lid sticks up too high (with the knob on top) for your refrigerator shelf, flip the lid upside down. Use plastic wrap if this doesn’t work.
- Step 5
- You could also try soaking the oats in milk in place of water.
- Step 6
- The amounts above are what I use, but the basic ratio is 1 part oats to 2 parts liquid.
Oh, and whatever saucepan you choose, just remember that you’re going to be adding more water in the morning. So allow for that, as well as space for it to rise as it’s boiling. You don’t want a boil-over. Seriously, have you ever had to clean up oatmeal that’s overflowed on the stove or in the microwave? Gross.
Once you’ve gotten those delicious, thick, and hearty oats cooked and ready to eat, just add whatever you normally like to add. I love the Scottish tradition of using brown sugar, cream, and maple syrup (at least that’s how they served it when I was there many years ago). Typically, I will put in a tablespoon of peanut butter and of mini semi-sweet chocolate chips and a splash of almond milk or oat milk….maybe a little liquid Stevia.
You might enjoy adding a little of Berry Honey to your oats. Or maybe pair them with some yummy scones!
How do you like your oats? Instant? Quick? Old Fashioned? What toppings do you like?
