This oatmeal. I could write an ode to this oatmeal. It is dreamy and divine and desired by my children several times a week (although admittedly, I don’t make it that frequently for them). I tend to reserve it for Saturday mornings or for when company is in town. While hearty and nutritious, the creamy, custardy texture speaks of breakfast decadence and special occasions. Don’t tell my kids it’s easier to prepare than most breakfasts I do make them. I’m all about serving it sporadically so they are surprised and excited and tell me I’m the best mom ever. I’m clearly not above manipulating compliments from young children.
Besides loving the nutty, chewy taste and texture of the steel cut oats and the vanilla and almond and blueberry flavors (there’s a lot to love in this baked steel cut oatmeal, what can I say), the part I adore most is the overnight prep. The entire dish is quickly stirred together (10 minutes tops) and refrigerated overnight. The next morning? Preheat and bake, baby.
Not only is this oatmeal completely delicious right out of the oven but it makes really great leftovers to either reheat or dive into straight from the refrigerator (no judging).
Oh, and if blueberries and almonds aren’t your thing, then be prepared to meet the most adaptable recipe on the planet. Sub in apples for blueberries. Maybe even bananas! Oh my. Walnuts (lightly toast ’em) for the almonds or leave the nuts out altogether. Don’t use almond milk? Why, no problem. Pour in that regular old cow’s milk you have in your fridge. Am I allowed to admit right now that I’m posting this really because I can’t wait for you to report back on your variations.
I’m thinking neither you nor I have any excuse not to be whipping this up tonight for the perfect Saturday morning breakfast. I’ll think of you while devouring in the a.m. if you’ll think of me.
This recipe is so, so adaptable. Omit the blueberries and use apples or bananas. Sub in walnuts for almonds (and consider lightly toasting the nuts beforehand). Take out the fruit and nuts altogether and bake just the oats in the creamy, custardy mixture. Seriously, the options are endless. You can also try using other sweeteners besides the maple syrup (brown sugar, maybe, or agave nectar?).
Also, you could certainly use regular milk for the almond, if desired.
- 1 cup steel cut oats
- 3/4 cup sliced almonds
- 1 1/4 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 2/3 cups almond milk
- 1 teaspoon vanilla
- 2 eggs
- 1/3 cup pure maple syrup
- 1 tablespoon coconut oil or butter, melted
- 1 - 2 cups fresh or frozen blueberries
- In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
- In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It's ok that the coconut oil/butter will solidify and form small clumps. It'll work itself out in the warm oven, promise.
- Pour the wet ingredients over the oatmeal mixture and stir to combine.
- Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape - 9X9-inch or larger but smaller than a 9X13-inch).
- Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).
- In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.
- Serve with additional milk (to stir into the oatmeal), if desired.
Recipe Source: sent to me by my sister, Emily, after she tweaked and perfected and raved about it (originally from here by way of here)