These oats are a favorite breakfast of mine. Oatmeal is one of those foods that I really enjoy, but only when it is prepared a certain way: I want it to be more firm than loose, and have different textures and flavors throughout, and this baked version is perfection. This dish is pretty versatile; you can skip the berries or even swap in a different fruit, use cinnamon or other spices, or add toasted nuts for some extra crunch. I’ve had success with coconut oil in place of butter, but haven’t tried an egg substitute to make it fully vegan. It can also be mixed up the night before and baked off in the morning for a no-fuss breakfast. Hot or straight from the fridge, it is good either way. I love it with a big scoop of yogurt on the side.
Apple cinnamon crunch: 1 apple, chopped, in place of berries, 1 teaspoon cinnamon, 1/4 cup chopped pecans
Banana spice: 1-2 sliced bananas instead of berries, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1 teaspoon cinnamon.
Recipe adapted from Baked Steel Cut Oatmeal, by Alexandra’s Kitchen
1 cup berries (I usually use a frozen berry blend, but fresh is great too.)
3/4 cup steel cut oats
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter, melted and cooled. (Can substitute coconut oil.)
1 large egg, beaten
1/3 cup maple syrup
2 cups milk (I use almond milk now, used whole milk in the past. Your choice.)
Pre-heat oven to 375 deg F. Scatter berries (or other fruit) in the bottom of an 8×8 inch baking dish. I often use an oval 2.5 qt baking dish instead. Use what you have.
Combine steel cut oats, rolled oats, baking powder, salt (and any spices or nuts, if using) in a large bowl.
In a separate bowl, combine melted and cooled butter, egg, maple syrup, and milk. Add to oat mixture and stir to combine. Pour into prepared baking dish and give it a quick stir to ensure everything is evenly distributed.
If prepping in advance, now is the time to let it hang out in the fridge for several hours or overnight. When ready to bake, place in preheated oven and cook for 40-55 minutes, until golden brown. It often takes less time (40 minutes in my oven) if I’ve left it overnight, otherwise closer to 55 minutes if baked right away. Keep an eye on it. Remove from oven and let cool slightly before enjoying. Leftovers keep well in the fridge for several days. Serve on its own or with fresh fruit and yogurt.