• 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.