Overnight Honey-Almond Oatmeal

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.


2 servings (serving size: 1/2 cup cereal and 1 1/2 teaspoons almonds)

Recipe from

Oxmoor House

Nutritional Information

Calories 144
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.8 g
Protein 3.6 g
Carbohydrate 28.3 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 153 mg
Calcium 20 mg


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)


1. Combine first 3 ingredients in a 1-quart microwave-safe bowl. Cover and refrigerate 4 hours or overnight.

2. 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.


Young Chefs can:

Help measure oats

Sprinkle oatmeal with almonds


Older Chefs can:

Combine first three ingredients

Stir in honey and spices

Maureen Callahan,

Oxmoor House

August 2011
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