Strawberries And Cream Steel Cut Oats

• 3 cups Almond Milk
• 1 cup Full Fat Coconut Milk (canned)
• 1-1/2 cup Bob's Red Mill Steel Cut Oats
• 2 cups Fresh Strawberries, Divided
• 2 teaspoons Vanilla Extract, Divided
• 1 cup Pure Maple Syrup
• 1/3 cups Plain Greek Yogurt

1. Combine almond milk with coconut milk in a large, deep pot and bring to an almost boil. (Stir this mixture occasionally to keep the milk from forming a film or burning.)
2. Add steel cut oats and cook, stirring frequently, for 20-25 minutes, until steel cut oats have pretty much absorbed all the liquid.
3. Remove from heat, add 1 cup sliced strawberries and 1 teaspoon vanilla extract, and let sit for 2 minutes. While it sits, it will thicken even more.
4. For the tasty syrup, heat pure maple syrup and remaining 1 cup fresh strawberries, sliced, over medium-high heat until heated through, about 3-5 minutes.
5. Combine the yogurt with remaining 1 teaspoon vanilla extract in a small mixing bowl.
6. To serve, place a dollop of the tasty yogurt cream over the strawberries and cream oats and drizzle with the warm strawberry maple syrup.

almond milk, milk, bobs red, fresh strawberries, vanilla, maple syrup, greek yogurt

Taken from tastykitchen.com/recipes/breakfastbrunch/strawberries-and-cream-steel-cut-oats/ (may not work)