Blueberry and Almond Baked Steel Cut Oats

Name: Blueberry and Almond Baked Steel Cut Oats
Prep time: 8 h 15 min
Cook time: 1 h
Total time: 9 h 15 min
Yield: 6 servings
Ingredients: 1 1 cup steel cut oats; ¾ ¾ cup sliced almonds; 1 ¼ 1 ¼ teaspoons baking powder; 1 ½ 1 ½ teaspoons cinnamon; ⅛ ⅛ teaspoon nutmeg; ⅛ ⅛ teaspoon salt; 2 ⅔ 2 ⅔ cups almond milk; 1 1 teaspoon vanilla; 2 2 eggs; ⅓ ⅓ cup pure maple syrup; 1 1 tablespoon Coconut oil or butter; 1 - 2 1 - 2 cups fresh or frozen blueberries

User Reviews

4.8

165 reviews

Excellent

Prep Time
8 hrs 15 mins
Cook Time
1 hr
Total Time
9 hrs 15 mins
Servings
6 servings
Course
Breakfast
Cuisine
American

Blueberry and Almond Baked Steel Cut Oats

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 1 cup steel cut oats
¾ ¾ cup sliced almonds
1 ¼ 1 ¼ teaspoons baking powder
1 ½ 1 ½ teaspoons cinnamon
⅛ ⅛ teaspoon nutmeg
⅛ ⅛ teaspoon salt
2 ⅔ 2 ⅔ cups almond milk
1 1 teaspoon vanilla
2 2 eggs
⅓ ⅓ cup pure maple syrup
1 1 tablespoon Coconut oil or butter melted
1 - 2 1 - 2 cups fresh or frozen blueberries

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Instructions

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.

Notes

Adaptable: 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.
Sweeteners: you can try using other sweeteners besides the maple syrup (brown sugar, maybe, or agave nectar?).
Milk: also, you could certainly use regular milk for the almond, if desired.

Nutrition Information

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Serving 1 Serving Calories 410kcal (21%) Carbohydrates 44g (15%) Protein 13g (26%) Fat 22g (34%) Saturated Fat 4g (20%) Cholesterol 55mg (18%) Sodium 305mg (13%) Fiber 8g (32%) Sugar 17g (34%)