If you think oatmeal comes in a packet, think again. They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.
To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning. Another thing worth noting: The inclusion of almond butter is unusual but adds creaminess and almond flavor throughout.
Overnight Oatmeal With Blueberries and Almonds
Serves 4- 3 cups plus 1 cup water, measured separately
- 1 cup steel-cut oats
- 1/4 teaspoon salt
- 1/2 cup blueberries
- 1/2 cup sliced almonds
- 3 tablespoons packed brown sugar
- 2 tablespoons almond butter
In the morning, stir the remaining 1 cup of water into the saucepan with the oats and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until the mixture is creamy and the oats are tender but chewy, 4 to 6 minutes.
Remove from heat. Stir in blueberries, almonds, sugar, and almond butter. Cover and let sit for 5 minutes. Serve.
