The night before you make these oats, in a bowl, combine the steel-cut oats with water to cover by 2 inches; cover and let sit overnight.
In the morning, drain the oats. Warm the milk and water in a medium pot, add the steel-cut oats, rolled oats, a pinch of salt, and vanilla extract. Gently simmer the grains for 10 to 15 until warmed and thickened, adding more liquid if needed for the desired consistency.
Serve the warm grains in a bowl with a spoonful or two of maple syrup, coconut cream, and top with strawberries.
From The Sprouted Kitchen: Bowl and Spoon, Sara Forte
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