To cook on the stove top: In a medium saucepan, bring almond milk, water and salt to a boil. Add steel cut oats, cover and reduce heat to a simmer, cooking for about 10 to 20 minutes (depending on how you prefer your oatmeal). Remove from heat and stir in vanilla and almond extracts, cinnamon and honey. Top with blueberries and almonds, serve and enjoy!
To cook in the slow cooker: Double the recipe and throw all ingredients into the slow cooker, stirring to combine. Set on the warm setting overnight or cook for 8 hours on low.
Serving Size: 3/4 cup • Calories: 189 • Fat: 4.3 g • Saturated Fat: 0.5 g • Carbs: 32.5 g • Fiber: 4.5 g • Protein: 5.5 g • Sugar: 5.4 g • WW Freestyle Points: 6