1cup (240 mL)wateradd an extra ½ cup (60 mL) if using a rice cooker
2teaspoonsvanilla extract
½teaspoonkosher salt
Toppings:
toasted sliced almonds
light or dark brown sugar
pure maple syrup
Instructions
Stovetop Instructions:
Combine the steel cut oats, soy milk, water, vanilla extract, and salt into a medium saucepan. Bring to a boil, stirring occasionally. Reduce to medium-low heat, allowing oatmeal to simmer with the lid on for 20 to 30 minutes (depending on desired consistency).
Remove from the heat and serve hot. Top with sliced raw almonds, a sprinkle of brown sugar, and drizzle of maple syrup. If desired, add a splash of cold milk on top. Refrigerate leftovers and reheat in microwave, add a splash of water or milk to loosen if needed.
Rice Cooker Instructions:
Night Before: Add oatmeal, soy milk, water (add an extra ½ cup), vanilla extract, and salt to rice cooker bowl. Set timer for following morning using the porridge setting. Serve, add toppings, and enjoy. Refrigerate leftovers and reheat in microwave.