Overnight Steel Cut Oats with Raisins and Persimmon


Yep, you read that right. Overnight oats, with steel cut oats. It works! I was a little surprised myself.


The texture of the steel cut oats is so thick, chewy, and hearty, you won’t want to go back to rolled oats either!



Serves 2

  • 2/3 cup steel cut oats
  • 1 cup milk of choice (I used almond milk) (optional: extra for drizzling)
  • 1 small Fuyu persimmon
  • 1/4 cup raisins
  • 1 tbs flaxseed or chia seed (optional)
  • 1/2 tsp cinnamon
  • maple syrup or other sweetener to taste


Combine all ingredients. Divide the mixture into bowls or Mason jars (if your mornings are on-the-go), and place in the fridge. The next morning, drizzle a little extra milk or cream on top, adjust sweetener to taste, and enjoy! It pairs beautifully with French Roast black coffee.




9 responses

  1. The texture of steel cut oats is killer. We treat them like any other grain, adding greens, a soft-boiled egg and a grating of cheese or a splash of fish sauce and sriracha. Persimmon sounds good. Nic pics. Ken

  2. I love doing this in the summer primarily when I don’t want hot oatmeal. I eat oatmeal almost every morning so it’s nice to mix things up a bit. You’ve inspired me to make it this way tonight–it’s been months. Have you tried baked oatmeal? It’s another favorite of mine: http://wp.me/pLwTO-kq

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