Steel-cut oats soak up water overnight so they're ready to cook quickly on busy school mornings. Using a big bowl allows room for the grains to expand.
1 1/4 cups water
1/3 cup steel-cut oats
2 tablespoons uncooked pearl barley
1/8 teaspoon salt
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon sliced almonds, toasted
1 tablespoon turbinado sugar (optional)
1 tablespoon honey (optional)
How to Make It
Combine first 3 ingredients in a 1-quart microwave-safe bowl. Cover and refrigerate 4 hours or overnight.
Uncover bowl, and stir in salt. Microwave, uncovered, at HIGH 6 minutes or until most of liquid is absorbed, stirring well after 3 minutes. Stir in honey, cinnamon, and nutmeg. Spoon evenly into 2 bowls. Top with almonds. If desired, sprinkle evenly with turbinado sugar or drizzle with 1 tablespoon honey.