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Pinterest has exploded lately with recipes for refrigerator oatmeal, so of course I had to come up with my own healthy version! Now I will admit that we do not frequently eat grains in our household. Actually we are pretty much grain free, with the excpetion of the occasional oatmeal or quinoa. Oats contain a very low level of phytic acid and soaking them further reduces these levels. Plus, in the winter months I still love a warm bowl of oatmeal with maple syrup, butter and cream on a cold morning! It reminds me of my childhood.
Ingredients:
- 1/2 cup steel cut oats (gluten free, as sometimes it can be cross-contaminated with wheat) — where to find
- 1 1/2 cups milk of your choice (we use raw whole milk)
- 1/2 cup pumpkin puree — where to find
- 4 Tbsp chia seeds — where to find
- 4 Tbsp golden raisins
- 1 Tbsp pumpkin pie spice — where to find
- 2 Tbsp coconut sugar or honey — where to find coconut sugar
Directions:
- Combine all ingredients in a bowl and stir to combine
- Put into individual jars, leaving headroom to allow for expansion. I like to use jelly jars for individual servings for my kids
- Refrigerate overnight….ta da refrigerator oatmeal is just that easy!!!
- If you want to spice it up a bit you can lightly toast the steel cut oats in a dry skillet before combining all of the ingredients. This gives it a nutty flavor and also reduced the phytates in the oats
- These are great for on-the-go mornings! Super easy kid food when you are in a hurry to get out the door.
- To reheat, just add to a saucepan and heat on low until you achieve the temperature you desire. I pop the jars in my toaster oven for about 5 minutes and they warm up quickly. Or eat them cold
- Top with maple syrup, cream, butter, coconut milk, coconut sugar or honey. Yum!
P.S. If you want to find the best gluten free items online (best prices around, believe me I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
What are your favorite oatmeal toppings, I would love to hear about them in the comments below!
For more information on the proper cooking and preparation methods of whole grains, I suggest you pick up Nourishing Traditions by Sally Fallon. This book is always open in my kitchen!
This sounds delicious! What size jars did you use-I have many canning jars I could use so I’m thinking maybe half pint? Also, how much room did you leave at the top? Can’t wait to try it!
I used both half pint and jelly jars. I actually used my canning jars too 🙂
I make overnight oatmeal in the mini crock pot. Makes the house smell so good in the morning.
I have made that before too, the best way to wake up!
Kate, I made this last night because I’ve been missing my oatmeal a bit 🙂 I bought the Bob’s Red Mill gluten free steel cut oats @ Lakewinds…so perfect time to try them! Yippee! Eating this as we speak…so delicious! I modified it a bit to be 1 serving (and added 1/3 cup of the kids whole milk yogurt from TJ’s). If I tolerate gluten, do you think this is a bad bfast a couple times per week??
Stevie, you are so awesome! I think it is just fine. I grew up on oatmeal and on cold mornings I miss it! It’s a great lactogenic food too so I definitely ate it when I was breastfeeding and had a decrease in supply! It has the lowest level of phytic acid in grains and when you make sure it’s labeled “gluten free” you are pretty safe. Everything in moderation. I bought the same kind of steel cut oats at Lakewinds too 🙂
P.S. I epically failed your hollandaise sauce recipe this weekend. I am cursed I tell you!
How many servings is this suppose to be?
3 pint jars, or 6 jelly jars
So would this make then about six servings per batch? Thanks
Yes, approximately
Thanks. I plan on making this tonight. I have also cooked in the crockpot but now no mess.
How long will these last in the fridge?
About one week. They also freeze well.
Thanks!
I have never seen a recipe for making the oatmeal before heating, this is awesome. Thank you for sharing. I am having this tomorrow.
Great, I hope you enjoy it! There are a ton of different variations you can do as well.
Does it work if you leave out the sugar/honey? Trying to avoid sugars and don’t put it on my hot oatmeal.
You can definitely leave out the honey….I often do!
I have refrigerator oatmeal almost every morning at work. I make mine in about 2 min. the night before (once in a rush I even made it that morning and it still tasted OK!) by putting in a plastic container w/ locking lid. I put 1 container of soy yogurt, 1/4 cup of oatmeal (haven’t tried steel cut for this but will now), a splash of vanilla and put in fridge. Right before I eat it at work I add some berries or fruit and about 2 Tbs. of walnuts or pecans. Delicious and no cooking or messy cleanup at work. btw I use puree pumpkin in my protein shakes this time of year and add cinnamon, nutmeg & pumpkin pie spice and sometimes unsweetened cocoa powder w/ soy milk + 1 scoop protein powder and flax seeds or hemp hearts…it’s beyond decadent tasting! 🙂
Just a thought, if you are planning on heating it in the morning…I would just make it in the pot I plan to reheat with. Save a few dishes. 🙂 Sounds yummy. Miss being able to get raw milk now that we moved. Loved making butter with it.
That would work great too! Good idea 🙂
Love to drench it in maple sirup & topped with cinnamon.
i just made these for the first time! I used 1 1/2 cups of milk and it seems very thin and liquidy. Is that normal?
It thickens up over night
Eating raw oatmeal most of the time, didn’t know I could eat steal cut raw. Recipe sounds great, thanks for sharing.
Why do you choose to use raw milk?
It’s far superior to the pasteurized milk from the stores, it is “intact” and much easier for our bodies to use
found your recipe through pinterest. thank you!!
how do you put it in the crock pot? someone mentioned that, i would love to try that.
I use my instant pot, I just soak it in the pot over night and then hit the “porridge” button in the morning.