Overnight Steel Cut Oats

This is how I always make my steel cut oats. Soaking them overnight allows the enzyme and inhibitors and phytates to be deactivated and allows for greater nutrient absorption. It also allows for a quicker cooking time. To learn more about soaking grains nuts and seeds check out this article: Why and How You Should Soak Your Beans, Nuts, Seeds, and Grains
Servings: 3


  • 1 cup steel-cut oats (not quick-cooking)
  • 3 cups Water spring or filtered with mineralsroom temperature
  • ¼ teaspoon Celtic Sea Salt

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  • Put the steel cut oats in your pan your cook in the morning and cover with the warm water.
  • Let steel oats sit on your counter at room temperature overnight or for 8 to 24 hours. When finished soaking, rinse the oats with water.
  • Add salt to 1 cup of water and oatmeal and bring to a boil.
  • Cook for 3 to 5 minutes or until oats reaches a desired consistency, stirring occasionally.
  • Serve warm with a bit of real maple syrup, pastured butter, raw milk, cream, or even kefir.