Blueberry and Almond Baked Steel Cut Oats
User Reviews
4.8
Blueberry and Almond Baked Steel Cut Oats
Description
This recipe begins by mixing steel cut oats, almonds, baking powder, cinnamon, nutmeg, and salt. Separately, almond milk, vanilla, eggs, maple syrup, and melted coconut oil or butter are whisked together, then poured over the oat mixture and combined. Blueberries are placed evenly on the bottom of a greased baking dish, then the oat batter is poured over them. The dish is covered and refrigerated overnight to hydrate and meld flavors.
Baking uncovered the next morning at a moderate temperature results in a custardy, soft textured oatmeal with a baked surface. The bottom-placed blueberries partially cook and release juices that color parts of the oats, depending on whether fresh or frozen berries were used. The almonds soften slightly during baking but retain some texture and add nutty richness.
This baked oatmeal can be served warm as a nutritious, filling breakfast. It is adaptable: fruit and nuts can be varied or omitted. The recipe’s overnight soak simplifies morning preparation. Serving suggestions include a drizzle of milk or yogurt.
Note that sweeteners can be varied and different milks substituted. Toasting nuts beforehand enhances flavor. Using fresh or frozen blueberries slightly affects color and texture. Baking dishes close in size to 9x9 inches work best to achieve the intended thickness.
Ingredients
- 1 cup steel cut oats
- ¾ cup almonds sliced
- 1 ¼ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 2 ⅔ cups almond milk
- 1 teaspoon vanilla
- 2 egg
- ⅓ cup pure maple syrup
- 1 tablespoon coconut oil melted, or butter
- 1 - 2 cups blueberries fresh or frozen
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
- This recipe is adaptable; you can substitute fruits like apples or bananas and nuts such as walnuts toasted before adding.
- Sweeteners other than maple syrup, like brown sugar or agave nectar, may be used according to preference.
- Any milk can replace almond milk if desired for the soaking and baking mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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