Blueberry and Almond Baked Steel Cut Oats

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My friend Misty brought this by, and it was good. The only change she made from the recipe, which came from melskitchencafe.com and which you can find below, is she swapped out fruit (she used raspberries instead of blueberries). My only complaint is the sugar. I don’t put sugar in my oatmeal normally, but I don’t know if I would just leave it out? I am going to have to think on this. It was good as it was though. It gets a 7.8

Blueberry and Almond Baked Steel Cut Oats

Yield: Serves 6 or so

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.

Ingredients

  • 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

Directions

  1. In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
  2. 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.
  3. Pour the wet ingredients over the oatmeal mixture and stir to combine.
  4. 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).
  5. 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).
  6. 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.
  7. Serve with additional milk (to stir into the oatmeal), if desired.

recipe retrieved from http://www.melskitchencafe.com/blueberry-and-almond-baked-steel-cut-oats-100-overnight-prep-with-lots-of-variations/

Comments

  1. thejohnmfamilyAugust 20, 2015 at 7:35 AM

    A better version is to use real milk, a teensy bit of almond extract and blueberries

    ReplyDelete

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