Overnight Vanilla-Orange Steel Cut Oatmeal

I am in love with this oatmeal method! First off, the flavor isn't really orange-y. It's more like a delicate flavor in the background setting off the more notable tastes of vanilla, creamy nuttiness. Technically, this recipe is supposed to be "raw". The oats and chia seeds soak in the milk, orange juice, cinnamon and vanilla overnight. In the morning, it's ready to eat cold or slightly warmed through. I much prefer to heat in a saucepan gently until it bubbles for a few minutes. This way, the whole concoction thickens up and is warm, just the way I like it, but still has a chewy and delicious texture rather than the usual soft.

I love the addition of chia seeds, but if you don't have them, you can leave them out. But, keep in mind they are a perfect addition to breakfast food and very good for you...but you know, no pressure or anything.

Obviously, I use almond milk, but if that's not your thing, feel free to change it out for something else. Most anything will work here. Coconut milk would be a great addition with shredded coconut as a topping.

I opt to skip my usual go-to oatmeal topper, brown sugar, because although the oats have very little sugar per serving, they are still very pleasantly sweet. A little fruit, a splash of milk, and a dusting of sliced almonds and I'm good to go.

Overnight Vanilla-Orange Steel Cut Oatmeal

adapted from Running To The Kitchen

serves 4 big portions

2 cups steel cut oats

2 cups almond milk, plus 1/2 cup for adding in the morning

Juice of 1 orange

1 tablespoon chia seeds

2 tablespoons maple syrup

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon french vanilla extract (or sub in more vanilla extract)

Mix all ingredients together in a sealable container and place in the refrigerator overnight.

The next morning, stir in the remaining 1/2 cup milk and transfer the mixture to a saucepan. Heat up gently to a simmer. Simmer for 2 minutes