2 1/4 cups water, divided
2 cups almond milk (or your choice of dairy or non-dairy milk)
1 cup steel-cut oats
1 teaspoon Chinese five-spice powder, divided
Scant 1/8 teaspoon kosher salt
2 tablespoons honey
4 medium red plums, pitted and sliced
Bring 2 cups of the water and almond milk to a boil over high heat in a medium saucepan. Add the oats, 1/2 teaspoon of five-spice powder, and salt; stir to combine; and return it to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the oats are very tender and the oatmeal is as creamy as you like it, 20 to 30 minutes.
Meanwhile, in a small saucepan, bring the remaining 1/4 cup of water, honey, and remaining 1/2 teaspoon of five-spice powder to a simmer over medium heat. Add the plums and simmer, stirring occasionally, until the fruit is tender and the mixture is saucy, 8 to 10 minutes.
When the oats are ready, serve immediately in bowls topped with a spoonful or two of the stewed plums and an extra splash of almond milk, if desired.
Recipe Notes
- Storage: The cooked oats, without toppings, can be stored in an airtight container and refrigerated for up to a week. The oats will thicken in the fridge; stir a little water or almond milk into them when reheating to loosen and garnish just before serving.
- Stewed plums: If you have leftover stewed plums, they'll keep well stored in an airtight container in the fridge for up to 1 week. They're also great on yogurt, pancakes, waffles, and ice cream.