Serves: 2

Cooking the oats the night before and doubling the batch means you can have a quick and nutritious breakfast during the week.


  • 1 cup steel-cut oats

  • 3 cups water

  • 1/2 tsp salt

  • Sprinkle of nuts or seeds (about 1 tablespoon) – pumpkin, sunflower, almonds, chia, walnuts (any nuts/seeds you like or have on hand)

  • 1/2 cup berries

  • 1/8 to 1/4 cup warmed, unsweetened almond, coconut or organic milk for each bowl (optional)

  • Stevia or a little honey or agave to taste

  • Dash of cinnamon (optional)


  • Bring the water and salt to a boil

  • Add 1 cup steel cut oats

  • Cover and cook 10-20 minutes, to taste, stirring occasionally

  • Refrigerate overnight

  • Combine oatmeal with remaining ingredients and reheat.

Disclaimer: I am not a medical doctor or Registered Dietitian. The information presented is purely to share my experience and for entertainment purposes. As always, check with a doctor before making any fitness or nutrition changes. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.