Berry-Almond Overnight Steel-Cut Oats with Honey Drizzle
15min
30min
3
420
Chef's Note
For extra creaminess, try using a 50/50 blend of regular milk and almond milk as I've done here. The partial cooking of the steel-cut oats before refrigerating gives them the perfect texture - neither too chewy nor too soft. You can customize this base recipe with different seasonal fruits and nuts throughout the year.
Tags
Ingredients
1 cup steel-cut oats
2 cups milk
1 cup almond milk
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons honey
1 cup fresh strawberries, hulled and quartered
1 cup fresh blueberries
1/2 cup sliced almonds, toasted
2 tablespoons ground flaxseed
1/4 teaspoon salt
Instructions
- 1
Toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside to cool.
- 2
In a medium saucepan, bring 2 cups of water to a boil. Add 1/4 teaspoon salt and 1 cup steel-cut oats. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- 3
Remove the oats from heat when they're partially cooked but still firm. They will continue to soften overnight.
- 4
In a large bowl, combine the partially cooked oats, 2 cups milk, 1 cup almond milk, 2 tablespoons chia seeds, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 2 tablespoons honey. Stir well to combine.
- 5
Divide the mixture evenly among three mason jars or airtight containers.
- 6
Seal the containers and refrigerate overnight or for at least 8 hours.
- 7
When ready to serve, stir each portion and top with 1/3 cup fresh strawberries, 1/3 cup fresh blueberries, and about 2 1/2 tablespoons toasted sliced almonds per serving.
- 8
Sprinkle 2 teaspoons ground flaxseed over each serving.
- 9
Drizzle each serving with 1 teaspoon honey before serving.
Nutrition Information (per serving)
420
15g
58g
17g
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