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.

Yield: 2 servings (serving size: 1/2 cup cereal and 1 1/2 teaspoons almonds)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.6g
  • Carbohydrate: 28.3g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 153mg
  • Calcium: 20mg


  • 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. 1. Combine first 3 ingredients in a 1-quart microwave-safe bowl. Cover and refrigerate 4 hours or overnight.
  2. 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.
  4. Young Chefs can:
  5. Help measure oats
  6. Sprinkle oatmeal with almonds
  8. Older Chefs can:
  9. Combine first three ingredients
  10. Stir in honey and spices
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