Overnight Steel Cut Oats

This oatmeal. I could write an ode to this oatmeal. It is dreamy and divine and desired by my children several times a week (although admittedly, I don’t make it that frequently for them). I tend to reserve it for Saturday mornings or for when company is in town. While hearty and nutritious, the creamy, custardy texture speaks of breakfast decadence and special occasions. Don’t tell my kids it’s easier to prepare than most breakfasts I do make them. I’m all about serving it sporadically so they are surprised and excited and tell me I’m the best mom ever. I’m clearly not above manipulating compliments from young children.

Besides loving the nutty, chewy taste and texture of the steel cut oats and the vanilla and almond and blueberry flavors (there’s a lot to love in this baked steel cut oatmeal, what can I say), the part I adore most is the overnight prep. The entire dish is quickly stirred together (10 minutes tops) and refrigerated overnight. The next morning? Preheat and bake, baby.

Not only is this oatmeal completely delicious right out of the oven but it makes really great leftovers to either reheat or dive into straight from the refrigerator (no judging).

Overnight Steel Cut Oats

Oh, and if blueberries and almonds aren’t your thing, then be prepared to meet the most adaptable recipe on the planet. Sub in apples for blueberries. Maybe even bananas! Oh my. Walnuts (lightly toast ’em) for the almonds or leave the nuts out altogether. Don’t use almond milk? Why, no problem. Pour in that regular old cow’s milk you have in your fridge. Am I allowed to admit right now that I’m posting this really because I can’t wait for you to report back on your variations.

I’m thinking neither you nor I have any excuse not to be whipping this up tonight for the perfect Saturday morning breakfast. I’ll think of you while devouring in the a.m. if you’ll think of me.

One Year Ago: White Chicken and Spinach Lasagna
Two Years Ago: Breadstick and Pizza Casserole
Three Years Ago: BBQ Pulled Chicken Sandwiches {Slow Cooker}

Blueberry and Almond Baked Steel Cut Oats

Yield: Serves 6 or so

This recipe is so, so adaptable. Omit the blueberries and use apples or bananas. Sub in walnuts for almonds (and consider lightly toasting the nuts beforehand). Take out the fruit and nuts altogether and bake just the oats in the creamy, custardy mixture. Seriously, the options are endless. You can also try using other sweeteners besides the maple syrup (brown sugar, maybe, or agave nectar?).

Also, you could certainly use regular milk for the almond, if desired.


  • 1 cup steel cut oats
  • 3/4 cup sliced almonds
  • 1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 2/3 cups almond milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1 tablespoon coconut oil or butter, melted
  • 1 - 2 cups fresh or frozen blueberries


  1. In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
  2. In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It's ok that the coconut oil/butter will solidify and form small clumps. It'll work itself out in the warm oven, promise.
  3. Pour the wet ingredients over the oatmeal mixture and stir to combine.
  4. Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape - 9X9-inch or larger but smaller than a 9X13-inch).
  5. Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).
  6. In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.
  7. Serve with additional milk (to stir into the oatmeal), if desired.

Recipe Source: sent to me by my sister, Emily, after she tweaked and perfected and raved about it (originally from here by way of here)

60 Responses to Blueberry and Almond Baked Steel Cut Oats

  1. April says:

    Will this keep in the refrigerator for a few days and would it reheat well? I am the only one in my family who eats oatmeal (and I LOVE overnight oatmeal recipes for that exact reason!). Just curious if you’ve experimented with that before I attempt to make it. Looks delicious; I am currently on a blueberry obsession. 🙂

  2. Judy Jewell says:

    Overnight oatmeal is new to me and it sounds really good except for the eggs. Will leaving them out wreck the oatmeal or are they added just to have a source of protein?

  3. Judy says:

    Overnight oatmeal is new to me, everything makes sense except eggs. Why eggs? Does leaving them out completely wreck the oatmeal or are they just included for protein?

  4. Becca says:

    Do you think I could double this and put it in a 9×13 pan or would it bubble over?

  5. Amanda says:

    Hi Mel- I’m excited to try this recipe, and I think my toddler would love it, but she is allergic to egg whites. 🙁 Do you think if I made it with just yolks it would turn out ok? And if I do that, should I use 3 yolks instead of 2? Thanks!!

  6. Fay says:

    I just made a Baked AppleSteele Cut oat recipe and it called for a chia seed egg which is I tbsp. Of Chia seed and 3 tbsps of water let set untitled gelled. Maybe that would work for regular egg replacement for those with egg allergies.

  7. Alison says:

    This sounds delicious! Have you tried coconut milk with this?

  8. Danielle says:

    Soooo good! I’ve made a number of baked and overnight oats recipes that were good, but this surpassed them all! I usually just eat basic overnight steel cut oats with brown sugar, walnuts, and cinnamon and I never even thought to try a baked steel cut oat recipe (I didn’t really care for them in the crockpot). When I saw your recent baked Amish oatmeal with apples, I decided to give it a go so I followed this recipe but subbed in two diced apples for the blueberries. Outstanding! This was so creamy & custardy while still keeping the great texture of the oats.
    I also wanted to say that I’ve been making a number of your recipes via Pinterest for awhile and they have never disappointed. Thanks for sharing!

  9. Melissa says:

    This was super!

  10. Alexandra robertson says:

    Could i use water instead of the nut milk?

  11. Amanda says:

    If I only refrigerated it for 2-3 hours would it be ok? Or does it need to be for a full 8-12 hrs before it’s baked? Thank you!

    • Mel says:

      The full amount of time helps soften the steel cut oats so they aren’t crunchy in texture after baking – so you’d probably need to experiment if shortening the refrigeration time; maybe bake it a bit longer?

  12. Jessica says:

    This was AWESOME!! My 2.5 year old daughter loved it and even my husband ate seconds (and he doesn’t like hot cereal). I made it with unsweetened vanilla almond milk and thought it turned out perfect. Can’t wait to try some of the variations. Thanks for this!

  13. All my friends are raving about this one! I’m ready to try it: But it’s already morning, and I demand instant gratification! Also, I have only the Trader Joe’s “Quick Cook” Steel Cut Oats. Modifications, anyone?

  14. Tiffany says:

    Mel – Thank you for all your hard work and your recipes! I have been using your blog for a while now, and posted a comment before and you were kind enough to reply! As mentioned, I’m not a mom and just cook for myself usually, but I love your recipes. This one is in the oven as we speak, even though it’s 8:45 at night ha. Whenever friends ask me where I get my recipes, I always mention that your blog is my favorite. I hope it is as rewarding for you as it is useful for me 🙂

  15. Erica Erickson says:

    Love this recipe! Making it for the second time this week. Added a little less syrupy to lesson the sugar.

  16. Heidy A says:

    Mmmmm! Making this for the 2nd time tomorrow morning! Yum! Thanks again for another great (easy) recipe!

  17. Laura Shannon says:

    Since I discovered this recipe, I have made it three times and I am absolutely OBSESSED!! This is so delicious and I’m not even a big oatmeal fan!!! Thank you so much! My only question/concern, is that I am the only one in the house eating it. Do you think this is fattening at all? From the ingredients, it really doesn’t seem to be…….
    Laura 🙂

  18. Hanna says:

    This is so good!! I just used regular cows milk and instead of almonds used shredded coconut and honey for the sweetener. My 1 year old and 3 year old LOVED it. The next day I sent leftovers to work for my husband and he loved the leftovers!! This might become a Sunday morning tradition for breakfast.

  19. Carrie says:

    I’ve been looking for an overnight oatmeal recipe and this is it!!!!! I’m going to triple the recipe this weekend for a women’s retreat. The only change I made was using chopped walnuts in place of almonds. I used unsweetened almond milk and frozen wild blueberries. It’s absolutely delicious…doesn’t need any topping as sweet enough with the maple syrup!

  20. Marci says:

    When I made this My girl excitedly announced, “this is better than Lucky Charms!” Hard to beat that. I’ve made a blueberry, apple raisin cinnamon, and carrot cake version of this and it gets devoured. Even my anti oatmeal husband ate 3/4 the Pan and requested it for his pre moto race breakfast this Saturday. Totally awesome!

  21. Lisa says:

    I also made this for General Conference weekend, and we LOVED it! Reminded me of rice pudding, only better!

  22. Laura says:

    Made these this morning for General Conference as a healthier alternative to our typical cinnamon roll carbfest (which we had a couple of days ago for a birthday already 🙂 ). Delicious! My 2 and 5 year old both gobbled theirs up (the 2 year old even asked for 2nds!), and my hubby and I loved it too. Thank you!!!

  23. Kristin says:

    Do you think this recipe would work well without the eggs or with something in place of the eggs? My daughter has an egg allergy but she loves oatmeal!

    • Mel says:

      I’m not sure since I haven’t tried it but it’s certainly worth experimenting. Have you ever tried the flaxseed substitute for eggs? I wonder if that would work here.

  24. Nikki says:

    Could you sub old fashioned oats for the steel cut? I never have steel cut around, but I always have old fashioned.

  25. Anna says:

    Just tried this and it was way too salty. It can’t be because I quadrupled the salt, right? Nah. It must be some problem with the recipe. JK! But seriously, don’t be like me and think that because you like extra salt in your chocolate chip cookies that you will like it in your oatmeal. Other than that misstep, this was really good and a great template for variation. I think I’ll try mango and coconut next. Thank you!

  26. curlygirlfoodie says:

    Tried this recipe and it was a true keeper. My husband even ate it for breakfasts. Can’t wait to make it again with bananas and pecans. Thank you Mel for all the great recipes.

  27. Molly Schulz says:

    I am thinking frozen cherries and almond extract and slivered almonds! This would be a much healthier, breakfast-y riff off of the Pioneer Woman’s cherry almond crisp (YUM!).

  28. Erika says:

    Baked this this morning using ripe pears & about 1/2 cup frozen blueberries. It was absolutely delicious! As good as a dessert in my opinion! The only thing is that I used old fashioned oats by accident ( I usually use steel cut so not sure how/why I did this!) & it was still this good. Will try making again using steel cut. Highly recommend!

  29. Michelle says:

    I just made this with 2 very ripe bananas instead of berries and no nuts. It is soooooo gooooood!!! I used unsweetened Vanilla almond milk. This recipe is a keeper! YUM!!

  30. This looks wonderful, and I LOVE that it can be made with frozen blueberries. The farmers market is already getting a bit depleted. It’s mostly apples and pears at this point.

  31. Melissa says:

    I made this for breakfast this morning and it was soooo good! Very easy and I will be making it again 🙂 Oh and I used unsweetened vanilla almond milk and it was just fine 🙂

  32. Neena says:

    Do you use sweetend or unsweetened almond milk? I usually have unsweetened vanilla flavored almond milk on hand. Would that work?

  33. Lori in North Dakota says:

    This oatmeal made my house smell amazing this morning. I threw it together last night and my husband put it in the oven this morning. I used slivered almonds and toasted them briefly. My breakfasts are ready for the week! You never disappoint me, Mel! Thanks!

  34. Carla says:

    Threw this together last night (blueberries and pecans) and its already baked this morning and I’ve had my serving. It is so good! I had another baked steel cut oats recipe, but this is much better; I think its the blueberries and nuts! Now I’m waiting for the kids to wake up to see what they think!

  35. JessicaG says:

    In the fridge right now:) looking forward to tomorrow. Hoping to have breakfast for the next few days since my husband claims he doesn’t eat oatmeal. Either I’m eating a whole pan or this will convert him into an oatmeal lover. Either way I will be happy:)

  36. Crystaltune says:

    Can we adapt to a crock pot with one of the clear plastic crock pot bags, and cook on low temp overnight?

  37. sandra says:

    Perfect timing — I have a bag of steel oats in the fridge begging to be used and I was curious about baking them. Now I don’t have to search for a recipe. Thanks!

  38. Looks great and love the colour!

  39. Ruth says:

    I make something very similar that is delicious. it is called, Baked Oatmeal Peach Pudding. It uses old fashioned oats, brown sugar, and canned sliced peaches. I am anxious to try your version with blueberries and steel cut oats. Being able to prep it the night before is a real plus. Thank you for sharing this with us. You are so generous. You make our lives better!

  40. Kimberly says:

    Hi Mel! I’ve recently become obsessed with your blog (garlic mashed potatoes & skillet green beans are on the menu tonight!) and this is my first comment. This looks AMAZING! I haven’t been able to get my kids (or husband) to take to steel cut oats the way they love regular oats and I think this recipe might do the trick!!

  41. Karen E says:

    I’ve been wanting a easy way to get my kids oatmeal in the morning for a LONG time. I make their oatmeal with milk instead of water (just to get them more calcium) and I can’t tell you how many times it has burned and or boiled over as I am doing all the morning multi-tasking. I’m going to try this one tonight.
    You are definitely the “chief problem solver” for mom’s.

  42. Joana Góis says:

    Hi! Thanks for sharing! It sounds great… may I presume it’ll also work fine with old-fashioned oats?
    Wondering if it’d be nice with pears & hazelnuts… 😀
    Have a nice weekend!

  43. Kathie says:

    Hi Mel! this looks so good! I am wondering if I could make it in the crock pot and let it cook all night on low? Have you tried that?
    Thanks for sharing.

    • Stacey Bingham says:

      Just made it in the crockpot last night! It was perfect. I sprayed the inside with Pam poured in the dry, whisked the wet in a large measuring cup and lightly whisked it in the oats. It cooked from 10pm till 7am and the texture was wonderful. Now, just keep in mind that I have never baked this so I don’t know how it compares to baking. When I try that I will leave additional notes

  44. Wow! That looks so yummy. That pretty blue color makes me to savor every bite.

    Enjoy the first fabulous fall weekend!

  45. Heather bell says:

    I’m pretty excited about this bc I hsve berm doing an overnight Amish oatmeal that my family has been loving. I’ve tried a few different recipes in search of our favorite so will be happy to try yours too. Thanks!! I vote for mels kitchen cafe cookbook:)

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