1. Toast one cup steel-cut oats in a pot over medium heat, stirring, three to four minutes. Transfer to a plate and rinse pot.
2. Bring milk (or soy milk) to a boil over medium heat in same pot. Stir in oats, cinnamon stick, coarse salt, and nutmeg. Simmer on low, covered but stirring occasionally, until creamy, 25 minutes. Discard cinnamon.
3. Transfer three 1/2-cup portions to containers and keep chilled. Serve, or freeze leftovers for a future week. Enjoy!
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