Overnight Steel-Cut Oats

1. Combine water, almond milk, vanilla and salt in a large saucepan; bring to a boil over medium-high heat. (Watch carefully to ensure the mixture doesn't boil over.)

2. Once the mixture is boiling, reduce heat to medium and add oats; cook, stirring constantly, until the oats just begin to soften and absorb some of the liquid, about 4 minutes. Remove from heat, cover the pot and let the mixture cool to room temperature, about 30 minutes. Transfer to an airtight container or keep in the same pot; refrigerate covered, for at least 8 hours or up to 12 hours.

   

3. Transfer to a large saucepan, if necessary. Bring to a boil over medium-high heat; cook, stirring often, until the mixture has thickened and the oats have softened, about 10 minutes. Drizzle with honey before serving.

To make ahead

Refrigerate cooled cooked oats airtight for up to 1 week or freeze for up to 2 months (thaw in the fridge overnight). To reheat, transfer to a microwave-safe container and microwave on High until hot, 3 to 5 minutes. Drizzle with honey and add desired toppings before serving.

Tip

People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.