• In a small mixing bowl, whisk the protein powder, steel-cut oats, and salt. Set aside.
• In a large non-stick saucepan, add almond milk, cold water and bring to a boil.
• Remove the pan from the heat, and stir in the dry ingredients.
• Return to high heat, bring back to a light boil, then decrease heat and cook on a low simmer for 7-10 minutes, stirring occasionally on the sides and bottom of the pan.
• Cook until the liquid is almost absorbed. Taste the mixture, adjust adding more almond milk for a creamier, softer oatmeal, or remove from heat to form a chewier texture.
• Remove from the heat. Cover the saucepan with a lid and set aside for a few minutes until creamy and thick.
• Serve with berries, a drizzle of extra almond milk, a dollop of peanut butter, and chocolate chips.

Microwave option

• In a microwave-safe bowl, stir quick oat (quick oats cook better in the microwave than rolled oats), protein powder, and salt. Then, stir in the liquid ingredients: almond milk and maple syrup.
• Microwave in bursts of 1 minute, stir and check the consistency. Stop when the texture is creamy, and the liquid has evaporated. It generally takes the same time as in a saucepan or 2-3 minutes.
• Set aside a few minutes before serving.