Crunchy Steel-Cut Oatmeal

There are some recipes out there for cooking steel cut oats, but I haven't found any that suit me. So I made my own! The work is minimal (of course), and the end result isn't too gooey. It still has the shape of the oats and a bit of crunch. I don't know about you, but if I want a gooey lump of pudding-like oatmeal, I'll make the one-minute kind. I'm not going to bother with steel-cut.


Crunchy Steel-Cut Oatmeal

1 cup steel-cut oats
2 cups water
1 cup almond milk (or some other milk)

Pre-heat oven to 300 degrees. Combine steel-cut oats, water, and almond milk in an oven-safe container. I generally use a glass loaf pan. Cook oats for an hour or more, depending on desired consistency (the longer you cook it, the thicker it becomes). Top oatmeal with whatever kind of milk you'd like. I use almond milk. Sometimes I add chia seeds because they blend well with the oatmeal and add extra nutrition. Leftovers can be stored in the fridge for a few days.