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.
Yield: 4 servings or 3.5-4 cups
- 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
- In a medium-sized pot, bring the water and almond milk to a boil.
- Add in steel-cut oats and a pinch of salt and reduce heat to low.
- Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so.
- When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract.
- Serve immediately or allow to cool before transferring into air tight containers in the fridge.
- In the morning, add a splash of milk and reheat in the micro or on the stove-top.
Cinnamon Pumpkin Oatmeal Casserole
- 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
- Preheat oven to 400 degrees F.
- In a 9×13, blend together the almond milk, pumpkin, pumpkin spice, honey, and vanilla.
- Stir gently until completely combined. Add the oats, pecans, flax seed, and chia seeds, stir to combine.
- Top with sliced banana coated in cinnamon/sucanat mixture.
- Bake for 45 minutes until casserole is soft and cooked through.