Place a medium saucepan over medium heat. Add the steel-cut oats and toast, stirring constantly, 1–2 minutes until fragrant and lightly nutty. This step is optional but enhances flavor.

Add 3.5 cups water and 1/4 tsp fine sea salt to the saucepan and bring to a rolling simmer over medium-high heat.

Reduce heat to low so the oats maintain a gentle simmer. Cook, uncovered, stirring occasionally to prevent sticking, for 18–25 minutes until the oats are tender but still have a chewy texture. If the mixture thickens too much before oats are tender, add up to 1/2 cup additional water in 2‑tablespoon increments.

Stir in 1/2 cup milk (dairy or plant) during the last 1–2 minutes of cooking to create a creamier texture. Remove from heat.

Protein & Fats

If using protein powder, scoop 1 serving into a small bowl and whisk with 1–2 tablespoons of the hot cooking liquid from the oats until smooth to avoid clumps. Stir the slurry back into the pot of oats until fully incorporated.

Stir 2 tablespoons of cashew butter into the hot oatmeal until melted and evenly distributed, which increases richness and protein.

Reserve 1 tablespoon of sliced almonds for garnish; stir the remaining 2 tablespoons into the oatmeal for added texture and healthy fats.

Fruit & Sweetener

Slice the banana and gently fold half (about 1/2 banana) into the warm oatmeal to soften and sweeten it from within.

Drizzle 1 tablespoon of raw honey over the oatmeal and stir to combine. Taste and add another 1/2 tablespoon if you prefer it sweeter.

Finish & Garnish

Divide the oatmeal between two bowls. Top each bowl with the remaining banana slices, the reserved sliced almonds, a light dusting (about 1/8–1/4 tsp total) of ground cinnamon, and a pinch of flaky sea salt if using.

If desired, add an extra 1/2 teaspoon cashew butter on top for presentation and extra creaminess. Serve immediately.