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Most of the ‘cooking’ for this breakfast happens while you’re asleep

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 flavour throughout.

Overnight Oatmeal
with Blueberries and Almonds

Recipe by America's Test Kitchen
Servings

4

servings

The inclusion of almond butter is unusual but adds creaminess and almond flavour throughout.

Ingredients

  • 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

Directions

  • In a large saucepan, bring 3 cups water to boil over high heat. Remove from heat and stir in oats and salt. Cover the saucepan with the lid and let sit overnight.
  • 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.
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