recipe

Most of the “cooking” for this breakfast happens while you’re asleep.

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • Prep Time: 10 minutes, plus overnight resting time
  • Cook Time: 15 minutes
yield
  • Serves 4

Prepare Ingredients

3 cups plus 1 cup
water, measured separately
1 cup
steel-cut oats
¼ teaspoon
salt
½ cup
blueberries
½ cup
sliced almonds
3 tablespoons
packed brown sugar
2 tablespoons
almond butter

Gather Cooking Equipment

Large saucepan with lid
Wooden spoon or rubber spatula
1
 
3 cups
water
1 cup
steel-cut oats
¼ teaspoon
salt

In large saucepan, bring 3 cups water to boil over high heat. Turn off heat and slide saucepan to cool burner. Stir in oats and salt. Cover saucepan with lid and let sit overnight.

 
2
 
1 cup
water

In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.

 
3
 
½ cup
blueberries
½ cup
sliced almonds
3 tablespoons
packed brown sugar
2 tablespoons
almond butter

Turn off heat and slide saucepan to cool burner. Stir in blueberries, almonds, sugar, and almond butter. Cover and let sit for 5 minutes. Serve.