Persimmon and Spiced Pumpkin Seed Overnight Steel Cut Oatmeal

Steel cut oats can take quite some time to prepare. This overnight steel cut oatmeal recipe cuts the cooking time to less than 5 minutes!

Overnight Steel Cut Oatmeals with persimmon and agave

Waking up at the crack of dawn is not something I look forward to.  Especially now that it’s finally chilly in LA, all I want to do at 5 am is stay warm in my cozy bed.

I have to set multiple alarms on running days, otherwise I’ll never get up.  I often use coffee and breakfast as an incentive to go downstairs.  I have found that this overnight oatmeal is totally worth waking up for.

Persimmon and Spiced Pumpkin Seed Overnight Steel Cut Oatmeal

If I can’t stay warm in bed, I might as well warm up with a bowl of this steel cut oatmeal with sliced persimmon and spiced pumpkin seeds.

Why on Earth am I waking up so early?  I may have mentioned that I’m training for three half-marathons next year.  Am I crazy?  Nope.

This is my way of ringing in my 30th birthday.  I’m running two events at Disneyland and one at Disney World.

It’s been 14 years since the last time I went to Disney World and I’m super excited.

Overnight Steel Cut Oatmeal

Rolled Oats vs Steel Cut Oats

Oatmeal is a great for running days.  It gives me enough fuel for a long run.  I’m not starving by mile 9.

If given the choice between old fashioned rolled oats and steel cut oats, I’d always pick steel cut.

Old fashioned oats are much easier to cook.  It’s the same oats used in prepackages instant mixes.  Steel cut oats require a little more work because they are less processed than rolled oats.

And in my opinion they taste a whole lot better.  Normally it takes about 30-45 minutes to cook steel cut oats from scratch.  Who has time for that?!  Especially in the morning?!  That’s an extra half hour that I could be sleeping.

Overnight Steel Cut Oatmeal with persimmon

Last year, I learned about overnight steel cut oatmeal and I became obsessed.  I made it all the time until I got sick of it.  Now I’m fallen back in love with this breakfast staple and autumn-ized it.  U

sing seasonal toppings like sliced persimmon and spiced pumpkin seeds (from Trader Joe’s!) makes this otherwise boring oatmeal into something special and exciting! Come spring, I can’t wait to make this with fresh strawberries.  In the summer, this would be lovely with peaches.

How to make overnight steel cut oats:

Before you go to bed, bring a pot of water to a boil.  Remove from heat and mix in steel cut oats.  Put a lid on it and go to sleep.

While you’re sleeping the oats will magically absorb the hot water and the mixture will slightly thicken.  When you wake the following morning, simply reheat the mixture and bam! You’re got a delicious, hot and nutritious breakfast!

Okay, I’ve finished my bowl.  Now it’s time for a run!

Persimmon Steel Cut Oatmeal

Overnight Steel Cut Oatmeal with Persimmons and Toasted Nuts

This overnight steel cut oatmeal recipe cuts the cooking time to less than 5 minutes! It's a delicious and nutritious hot breakfast that will help you get out of bed in the morning!

Yield: serves 2

Author Maryanne Cabrera


  • 2 1/2 cups filtered water
  • 1/2 cup steel cut oats
  • 1 Tablespoon agave syrup
  • 1 Tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • sliced persimmion
  • spiced toasted pumpkin seeds
  • toasted sliced almonds


  1. Bring water to a boil. Remove from heat.  Add steel cut oats and cover with lid.  Let sit overnight.

  2. In the morning, uncover pot. The mixture should be creamy and slightly thickened. Season with agave syrup, brown sugar, cinnamon and salt. Stir and bring to boil. Let boil for about 30 seconds. Reduce heat and let simmer uncovered for 3-5 minutes, stirring occasionally, until thickened.

  3. Ladle oatmeal into serving bowls. Adjust sweetness according to taste. Top with sliced persimmons, toasted pumpkin seeds and toasted sliced almonds.

Overnight Steel Cut Oatmeal

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Sarah | Broma Bakery

THREE half marathons? That’s like one and a half marathons. I’m so proud of you, what a feat!

    Maryanne Cabrera

    I hope to one day to a full marathon! But as of now my legs (and my brain) can’t handle even the idea of 26.2 miles! Thank you so much Sarah! :)

Sarah @ SnixyKitchen

So many things.

1. WHAT?! Congrats (and goodluck) on your THREE half marathons – you overachiever.
2. I’m so sad I didn’t know you were trying to get tickets to FBF – my husband and I EACH got one in our carts, but I let one go because…well…I’m just one person. SAD. I’m going to keep my fingers crossed for you.
3. I’m OBSESSED with those spiced pumpkin seeds and sadly, all the TJs in our area are sold out. It was really really really bitter sweet when I ate the last of the bag last week.
4. I eat lots of oatmeal in the summer because I top it with fresh peaches, but I’d never thought to swap them out for persimmons so I could eat it in the fall too. Totally going to do this. Especially because I just yelled to my mom (who is visiting) this morning “I JUST WANT TO STAY IN MY WARM BED” as soon as the alarm went off.
5. Sorry for the novel.

    Maryanne Cabrera

    1. THANK YOU! Let’s hope I finish all of them.
    2. I tried all three times and failed. I think it’s because my race in Disney World is the weekend before FBF. It’s fate telling me that Disney World two weekends in a row is a bit excessive. I’m hoping for 2016!
    3. The spiced pumpkin seeds are UH-mazing. I can’t believe they’re sold out!? That’s why you always gotta buy more than you need!
    4. Have fun with your mom this week!
    5. No need to apologize :)


This oatmeal looks sensational!!!

E. McIntyre

On Sunday night we put our Red Mill steel cut oats + preferred ingredients ( almondmilk, cinnamon, dash of vanilla, sea salt taste ) into five wide mouth glass jars. With lid OFF jars, we place jars into slow cooker water bath, covering two-thirds of jar. Before going to bed, set the slow cooker to low and 3.5 hours (automatically turning to warm). Awake in morning to wonderfully flavorful oats with seasonal fruits, chia seeds and maple syrup. Cap the remaining four jars refrigerator, for breakfast next four days.

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