Whole grain oats simmered in almond milk with pure vanilla extract, salt and warm ground cinnamon. Stir in some raisins and top with chopped pecans, maple syrup and a bit of half and half!
Almond milk: water also works, but I have found it's not nearly as creamy or flavorful. Sometimes I do half water and half milk if I want to cut back on calories.
Instructions
Measure milk, vanilla and salt into a medium pot. Turn heat to high and bring ingredients to a boil.
1 & ½ cups unsweetened almond milk, ⅛ teaspoon salt, ½ teaspoon pure vanilla extract
Add oats to the pot and reduce heat to medium/medium-low. Stir in cinnamon and simmer mixture for 5-6 minutes. (*Tip: if you like more liquid reduce simmer time. If you like less, cook oats longer).
1 cup whole grain old-fashioned oats, ¾ teaspoon ground cinnamon
Stir raisins into oatmeal. Place a lid on the saucepan and remove from the heat source and let the mixture rest for a few minutes.
2 tablespoons raisins
Portion oatmeal into bowls and add toppings. I like maple syrup, pecans and a bit of half and half but you can add anything you like. Enjoy!
2 tablespoons maple syrup, ¼ cup chopped pecans, 2 tablespoons half and half
For steel cut oats:
You'll need to double liquids. So, for one cup of oats, boil 3 cups of liquid along with salt and vanilla. You'll also need more simmer time. It takes around 20-25 minutes for steel cut oats to cook thoroughly, but the wait is worth it!
To store leftovers:
Place leftovers in an airtight container. Refrigerate for up to 3-4 days. Reheat in the microwave! I like to place a damp paper towel on top of my oats before reheating them, this creates a steaming/moistening effect.
Video
Nutrition
Serving: 1/2 of recipe (all values approximate. Maple syrup, pecans & half and half toppings included, no other toppings included).