If you’ve read my blog for very long, you know about my love for oatmeal…especially steel cut oats! I just love their texture and health benefits. This recipe lets you do the prep the night before. You just stir together the ingredients, refrigerate overnight, and bake in the morning. It’s also very versatile. You can use the nut and fruit (fresh or frozen) of your choice. I used blueberries and sliced almonds and loved the result. I think apples or bananas with walnuts would also work really well!
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
1/3 cup pure maple syrup
1 tablespoon coconut oil or butter, melted ( I used melted butter.)
1 – 2 cups fresh or frozen blueberries (I used 2 cups fresh 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.
If desired,serve with additional milk (to stir into the oatmeal), brown sugar, and additional fruit.
Use the fruit or nut of your choice.
I used vanilla almond milk, but soy or cows milk will also work.
I used maple syrup, but brown sugar or agave syrup would also work.
Recipe from: Mel’s Kitchen Cafe