These orange overnight steel cut oats are made at night and enjoyed in the morning without any cooking!
Orange infused overnight steel cut oats

I feel like I’ve been enlightened.





Who knew?!

Orange overnight steel cut oats

You didn’t, right? This isn’t something I’ve just been unaware of the whole time is it?

That tends to happen to me. A lot.

Overnight steel cut oats with orange

Ulysses said they tasted like bubble gum. I don’t agree whatsoever, but that’s not really a bad taste so I figured I’d put it out there for those who might desire some bubblicious at 7am.

These are a totally different ball game than regular overnight oats, which I’m not a huge fan of because of the totally mushy, gummy consistency they have. These are chewy, nutty and have a delicious orange flavor throughout like your morning glass of OJ and oatmeal got frisky in the fridge overnight.

Overnight steel cut oats

And after attending a birthday party with 15 kids age 4 and under yesterday, that’s about the only kind of friskiness that’s going down over here for a long time.

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Orange Overnight Steel Cut Oats

Servings: 2 servings
Prep: 10 hours
Total: 10 hours
These orange overnight steel cut oats are made at night and enjoyed in the morning without any cooking!


  • 1 cup steel cut oats
  • 1 cup almond milk + 1/4 cup in the morning
  • juice of 1/2 an orange
  • 1/2 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1/8 teaspoon ginger


  • Mix all ingredients together in a seal-able container and let sit overnight in the refrigerator (10-12 hours).
  • In the morning, add the remaining 1/4 cup almond milk to thin the oats out a bit and stir together.
  • Top with your favorite toppings and enjoy cold or microwave for 30 seconds to take the chill off.


Serving: 1SERVINGCalories: 371kcalCarbohydrates: 62gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 164mgPotassium: 38mgFiber: 10gSugar: 6gVitamin A: 2IUVitamin C: 0.1mgCalcium: 222mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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    1. Probably not, you may not need the extra 1/4 cup in the morning but I’d keep the 1:1 ratio the same otherwise.

  1. This is so pretty! I actually had oats this morning and was thinking it was kinda like a dessert haha….now if only every meal of the day was dessert!

  2. Had the first half of these today and was rather disappointed. I was right, though. Now that I look over the recipe again, I see I didn’t put nearly enough maple syrup in. For some crazy reason, I went with 1 TEASPOON instead of 1 TABLESPOON. Oopsy. I’ll have to fix the other half for tomorrow to see what this is REALLY supposed to taste like.

    1. Corrected the maple syrup amount in today’s oats and have no other recourse now but to say just how AMAZING this is!! Sooo good. Sweet orangey goodness right here. I don’t add the extra milk, ’cause I like my oats thicker (plus I eat them at work). Highly recommended! Just be sure to put in the right amount of sweetener. lol

  3. Love this recipe! Can I link to it with the picture for a round-up on our blog for April 9th?