½ cup rolled oats (quick cooking will also work)
2 ½ cups of milk (we used low-fat milk, but any milk, including almond or soy, will do)
1 teaspoon agave syrup or honey
¼ tsp cinnamon
- Combine the oats and 2 cups milk in a large jar or bowl, then refrigerate, covered, overnight.
- In the morning, bring the mixture to a low boil, then reduce heat to low and cook, stirring frequently, until creamy (about 15 minutes).
- When oatmeal reaches desired consistency (it should be drinkable), add the remaining ½ cup milk, agave and cinnamon, and stir over low heat for 1 more minute.
- Serve in two mugs.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups