Boil the water: In a small saucepan, bring the water and salt to a boil.

Add the Ingredients: Stir in the steel-cut oats, protein powder, hemp seeds, cinnamon, turmeric, ginger, cardamom, and pepper until well combined.

Cook the Oatmeal: Reduce the heat to a gentle simmer. Cover the saucepan, leaving the lid slightly ajar so steam can escape. Cook for 15–20 minutes, stirring occasionally, until the oats are tender and fluffy and most of the liquid has been absorbed.

Finish the Oatmeal: Once tender, stir in the vanilla extract. For a creamier texture, add almond milk, one tablespoon at a time until the oatmeal reaches your desired consistency. Remove from the heat.

Serve: Dish up the oatmeal, sweeten to taste, and top with your favorite garnishes.

Store Leftovers: Refrigerate leftovers for up to 4 days in an airtight glass container or portion out into individual ramekins and cover with foil. Reheat gently on the stove, with a splash of water or milk until warmed through or enjoy it cold.