In a skillet, melt butter over medium heat. Add oats; cook and stir for 2 minutes or until toasted.
Meal prep this healthy steel cut oatmeal, and keep it in the refrigerator for up to 3 days.
Add water, milk, toasted oats, and salt to a 1-1/2-quart slow cooker. Cook on LOW heat for 6 to 8 hours.
To store oatmeal, pour into a 2-quart baking pan. Cool, and cover. Chill in the refrigerator for up to 3 days.
Serve oatmeal topped with brown sugar, raspberries, and toasted almonds.
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