Sandra This creamy, chewy Alton Brown Overnight Oats is made with steel-cut oats, dried figs, and heavy cream, and ready in 8 hours. The slow cooking process tenderizes the hearty grains while infusing them with the natural sweetness of cranberries and figs. I love waking up to the aroma of a hot, finished breakfast that required zero morning effort.
The Secret To Getting It Right
I used to believe that great oatmeal required constant stirring at the stovetop, but this recipe taught me that gentle, prolonged heat is actually better for steel-cut oats. The slow cooker creates a humid environment that allows the grains to swell and soften without disintegrating, resulting in a texture that is distinctly chewy rather than mushy.
My biggest mistake when first trying this was substituting rolled oats, which completely dissolved into a starchy paste after eight hours. Sticking strictly to steel-cut oats is the only way to ensure the dish maintains its structure and bite after an overnight cook.
Alton Brown Overnight Oats Ingredients
- 1 cup steel-cut oats
- 4 cups water
- 1/2 cup heavy cream
- 1 cup dried cranberries
- 1/2 cup dried figs, stems removed and chopped
- 1/2 tsp kosher salt (plus more to taste)
How To Make Alton Brown Overnight Oats
- Combine Ingredients: Place the steel-cut oats, water, heavy cream, dried cranberries, chopped figs, and kosher salt into the insert of your slow cooker.
- Stir and Cover: Give the mixture a gentle stir to ensure the oats are not clumped together, then secure the lid on the slow cooker.
- Cook Overnight: Set the slow cooker to Low and let it cook undisturbed for 8 to 9 hours while you sleep.
- Finish and Serve: In the morning, stir the oatmeal vigorously to distribute the fruit and creamy liquid, then season with additional salt if needed before serving.
Recipe Tips
- Use a Liner: Oatmeal is notorious for baking onto the sides of ceramic crocks, so use a slow cooker liner to make cleanup effortless.
- Don’t Lift the Lid: Slow cookers rely on trapped heat and steam; lifting the lid during the cooking process adds significant time and can mess up the texture.
- Adjust Consistency: If the oats are too runny for your taste in the morning, let them cook on High with the lid off for 15 minutes to reduce the liquid.
What To Serve With Oatmeal
Since this recipe already includes dried fruit, I prefer serving it with something crunchy like toasted walnuts or pecans to contrast the soft texture. A splash of extra cold cream and a sprinkle of brown sugar can also be added at the table for those who prefer a sweeter breakfast.
How To Store
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, scoop a portion into a bowl, add a splash of milk or water, and microwave for 60-90 seconds until hot.
FAQs
Can I use rolled oats instead? No, rolled oats cook much faster and will turn into a gluey mush if cooked for 8 hours; this recipe is specifically designed for steel-cut oats.
Can I use milk instead of water? It is not recommended to swap all the water for milk as the dairy sugars can scorch over a long cooking time; sticking to the water and cream blend is safer.
Can I use a different dried fruit? Yes, dried cherries, chopped apricots, or raisins work perfectly as substitutes for the figs or cranberries.
Nutrition
- Calories: 340
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 290mg
- Total Carbohydrate: 54g
- Protein: 7g
Try More Recipes:
- Alton Brown Tres Leches Cake Recipe
- Alton Brown Devil’s Food Cake Recipe
- Alton Brown Angel Food Cake Recipe
Alton Brown Overnight Oats Recipe
Description
A technically efficient breakfast method designed specifically for steel-cut oats, utilizing low-intensity, long-duration thermal energy to fully hydrate the grain’s tough bran while naturally sweetening the matrix through fruit rehydration.
Ingredients
Instructions
- Combine the steel-cut oats, water, heavy cream, dried cranberries, chopped figs, and kosher salt in the insert of a 4-quart (or larger) slow cooker.
- Stir the mixture briefly to ensure the oats are fully submerged and the fruit is distributed; this prevents the formation of “oat clumps” during the initial heating phase.
- Hydrate the grains by covering the slow cooker and setting it to the “Low” heat cycle for 8 to 9 hours. This duration is mathematically ideal for the water to penetrate the dense bran of the steel-cut groats without turning the starch to mush.
- Emulsify the final product in the morning by stirring vigorously. This incorporates any residual cream and fruit sugars into a cohesive, velvety suspension.
- Season with a final pinch of salt if necessary to sharpen the contrast between the savory grain and the sweet fruit.
