Ingredients
3 cups water
3 cups unsweetened almond milk
2 teaspoons vanilla extract
¼ teaspoon salt
1½ cups steel-cut oats
1 tablespoon honey
Instructions
- In a large saucepan, combine water, almond milk, vanilla, and salt. Bring to a boil over medium-high heat.
- Reduce to medium heat and stir in steel-cut oats. Cook for about 4 minutes, stirring constantly, until they begin to soften.
- Remove from heat, cover, and let cool to room temperature (about 30 minutes). Transfer to an airtight container or leave in the pot. Refrigerate for 8–12 hours.
- Reheat as needed: Place oats in a saucepan, bring to a simmer, and cook for about 10 minutes until softened and creamy. Stir often.
- Finish with honey and add desired toppings such as fruit, nuts, or seeds.
Notes
- For gluten-free, use certified gluten-free oats.
- Eat cold straight from the fridge or warm with a splash of milk.
- Sweeten with maple syrup, agave, or brown sugar instead of honey.
- Add cinnamon, nutmeg, or cardamom for extra flavor.
- Try savory toppings like avocado, spinach, or a poached egg.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop + Overnight Soak
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
