Instructions

• Stove-top: In a medium saucepan combine 2 cups vanilla almond milk, 1 cup water, and 1/4 tsp salt. Bring to a gentle boil over medium-high heat, watching so it does not boil over.
• Add 1 cup steel-cut oats, stir once, reduce heat to low to maintain a simmer, cover partially, and cook 10–20 minutes, stirring every few minutes, until oats reach your desired texture (about 10 minutes for chewier oats, up to 20 minutes for creamier oats).
• Remove the saucepan from heat and stir in 1 tsp vanilla extract, 1 tsp almond extract, 1/2 tsp cinnamon, and 1 Tbsp honey until evenly combined.
• Let the oatmeal sit 1–2 minutes to thicken, then serve warm.
• Slow cooker: (Optional) double the recipe for a larger batch. Add all ingredients from the ingredient list to the slow cooker and stir to combine.
• Cover and cook on low for 8 hours (or set on the warm setting overnight, if you prefer). Stir before serving.