Overnight Steel-Cut Oatmeal

The previous night, boil six cups of water, stir in the oatmeal, let boil for 1-minute, turn off the heat and cover. The next morning, turn the heat back on and let it boil for 10 minutes, although it typically takes less than 8 minutes.

Steel-cut Oatmeal
Yield: 4 servings or 3.5-4 cups

Ingredients:

• 2 cups water
• 2 cups almond milk (or other non-dairy milk)
• 1 cup uncooked steel-cut oats
• 2 tsp ground cinnamon
• Pinch of salt
• 2-3 tsp vanilla extract

Directions

1. In a medium-sized pot, bring the water and almond milk to a boil.
2. Add in steel-cut oats and a pinch of salt and reduce heat to low.
3. Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so.
4. When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract.
5. Serve immediately or allow to cool before transferring into air tight containers in the fridge.
6. In the morning, add a splash of milk and reheat in the micro or on the stove-top.

Cinnamon Pumpkin Oatmeal Casserole

Ingredients:

• 5 cups unsweetened almond milk
• 1 cup canned pumpkin
• 2 tsp pumpkin pie spice
• 1/4 cup honey
• 2 tsp vanilla extract
• 1 3/4 cup steel cut oats
• 1/3 cup pecan pieces
• 2 Tbsp flax seeds, ground
• 3 Tbsp chia seeds, ground
• 2 bananas
• 1 Tbsp sucanat
• 2 tsp cinnamon

Directions

1. Preheat oven to 400 degrees F.
2. In a 9×13, blend together the almond milk, pumpkin, pumpkin spice, honey, and vanilla.
3. Stir gently until completely combined. Add the oats, pecans, flax seed, and chia seeds, stir to combine.
4. Top with sliced banana coated in cinnamon/sucanat mixture.
5. Bake for 45 minutes until casserole is soft and cooked through.