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!
Yvonne
October 16, 2013 at 10:41 amThis 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!
Kate
October 16, 2013 at 6:47 pmI used both half pint and jelly jars. I actually used my canning jars too 🙂
Nancy
October 16, 2013 at 9:06 pmI make overnight oatmeal in the mini crock pot. Makes the house smell so good in the morning.
Kate
October 17, 2013 at 4:48 pmI have made that before too, the best way to wake up!
Stevie
October 17, 2013 at 8:56 amKate, 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??
Kate
October 17, 2013 at 4:44 pmStevie, 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!
Kristine
October 17, 2013 at 12:13 pmHow many servings is this suppose to be?
Kate
October 17, 2013 at 4:32 pm3 pint jars, or 6 jelly jars
Veronica Olson
October 20, 2013 at 3:14 pmSo would this make then about six servings per batch? Thanks
Kate
October 20, 2013 at 4:11 pmYes, approximately
Veronica
October 20, 2013 at 5:01 pmThanks. I plan on making this tonight. I have also cooked in the crockpot but now no mess.
dawn
October 17, 2013 at 1:11 pmHow long will these last in the fridge?
Kate
October 17, 2013 at 4:32 pmAbout one week. They also freeze well.
dawn
October 17, 2013 at 7:57 pmThanks!
Bud Long
October 19, 2013 at 12:05 amI have never seen a recipe for making the oatmeal before heating, this is awesome. Thank you for sharing. I am having this tomorrow.
Kate
October 19, 2013 at 7:08 amGreat, I hope you enjoy it! There are a ton of different variations you can do as well.
Bill Barber
October 24, 2013 at 8:57 amDoes it work if you leave out the sugar/honey? Trying to avoid sugars and don’t put it on my hot oatmeal.
Kate
October 24, 2013 at 4:54 pmYou can definitely leave out the honey….I often do!
Sally Bagley
October 24, 2013 at 9:38 amI 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! 🙂
GaHalley
October 24, 2013 at 9:55 amJust 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.
Kate
October 24, 2013 at 4:53 pmThat would work great too! Good idea 🙂
Lucia Lehrer
November 5, 2013 at 11:08 amLove to drench it in maple sirup & topped with cinnamon.
Sarah
September 7, 2015 at 9:19 pmi 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?
Kate
September 9, 2015 at 8:42 pmIt thickens up over night
Terri
September 26, 2015 at 2:38 pmEating raw oatmeal most of the time, didn’t know I could eat steal cut raw. Recipe sounds great, thanks for sharing.
Kathy
June 28, 2016 at 5:41 amWhy do you choose to use raw milk?
Kate
June 30, 2016 at 9:59 pmIt’s far superior to the pasteurized milk from the stores, it is “intact” and much easier for our bodies to use
nicole
November 6, 2016 at 4:22 pmfound your recipe through pinterest. thank you!!
how do you put it in the crock pot? someone mentioned that, i would love to try that.
Kate
November 7, 2016 at 5:40 amI use my instant pot, I just soak it in the pot over night and then hit the “porridge” button in the morning.