Overnight Steel-Cut Oats with Berry Compote

The night before: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of steel-cut oats and 1/4 teaspoon salt. Stir and reduce heat to a simmer for 5 minutes.

Remove the oats from heat, cover, and let stand for 5 minutes.

Stir in 1.5 cups of milk, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup. Mix well.

Transfer the mixture to a container with a lid, cool slightly, then refrigerate overnight.

For the berry compote: In a medium saucepan, combine 3 cups mixed berries, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons honey.

Bring the berry mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.

Remove from heat, stir in 1 tablespoon chia seeds, and allow to cool. Transfer to a container and refrigerate overnight.

In the morning: Toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning.

Divide the chilled oats between three bowls. The oats will have thickened overnight; stir in a splash of milk if desired to reach your preferred consistency.

Top each bowl with a generous spoonful of berry compote, a sprinkle of toasted almonds, and a few fresh mint leaves.