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Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Active Time:20 minsChill Time:8 hrsTotal Time:8 hrs 50 minsServings:4Jump to Nutrition Facts
Active Time:20 minsChill Time:8 hrsTotal Time:8 hrs 50 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Chill Time:8 hrs
Chill Time:
8 hrs
Total Time:8 hrs 50 mins
Total Time:
8 hrs 50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupswater3cupsunsweetened almond milk2teaspoonsvanilla extract¼teaspoonsalt1 ½cupssteel-cut oats (see Tip)1tablespoonhoney
Cook Mode(Keep screen awake)
Ingredients
3cupswater
3cupsunsweetened almond milk
2teaspoonsvanilla extract
¼teaspoonsalt
1 ½cupssteel-cut oats (see Tip)
1tablespoonhoney
DirectionsCombine 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.)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.Photographer: Jen Causey, Food Stylist: Ruth BlackburnTransfer 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 aheadRefrigerate 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.TipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell.com, March 2023
Directions
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.)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.Photographer: Jen Causey, Food Stylist: Ruth BlackburnTransfer 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 aheadRefrigerate 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.TipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
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.)
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.
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.
Originally appeared: EatingWell.com, March 2023
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Nutrition Facts(per serving)270Calories6gFat46gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
