Do you have a slow cooker? If so, then I highly recommend this delicious breakfast. Overnight steel cut oats.
1 cup water
1 cup unsweetened soy or almond milk
1/2 cup steel-cut oats
2 tbsp almond butter
1-2 tbsp maple syrup, rice syrup, or agave (although maple syrup is really the best)
In a 4-cup glass measuring jug (I use Pyrex), stir together the water, soy or almond milk, and steel-cut oats. Place in a large
slow-cooker, add enough cold water to come halfway up the side of the jug (less is fine, because there's so little evaporation with a
slow-cooker), switch on "low" and go to bed.
In the morning, stir in the almond butter and maple syrup. There might be a tablespoon's worth of grain clumped together at the bottom of the glass jug; it is fully cooked, though, and needs only to be mixed in. Serves two hungry people.
I top my portion with a sliced banana, fresh berries, chia seeds (not always, depends on how hungry I am), and lots of cinnamon.
You can use more water if you like your oatmeal more soupy; I like mine kind of chunky so the amounts I've used here reflect that.