Optional step : Heat 1 tbsp of either unsalted butter or coconut oil in a large skillet over medium heat. Once melted and hot, add the oats and toast them, stirring pretty constantly, for 2-3 minutes, until golden and fragrant. You don't have to do this, but it adds a lot of great flavor.

Combine the milk and water in a large pot over medium-high heat. Once it comes to a boil, stir in the steel cut oats, ground flaxseed (if using) and salt.

Reduce the temperature down to medium-low and let this simmer, stirring occasionally, for 30 or so minutes, until the liquid is mostly absorbed and the oats are creamy and soft.

Once the oats are done cooking, remove the pot from the heat and stir in the cinnamon, maple syrup and brown sugar.

You can serve this right away. If you're making this ahead of time, then let it cool completely and transfer it to the fridge. I like to portion it out in separate containers while it's hot, then place the containers in the fridge once they're cool...that way I already have them portioned out for fast school morning breakfasts, but you can just keep it all in one large Tupperware and just scoop your portions out of that.

To reheat, just add a splash of either water or milk and heat in the microwave for 1 to 2 minutes, stirring halfway through, until hot throughout. Top with your favorite oatmeal toppings.