Baked Steel Cut Oats With Nut Butter Food
BAKED STEEL CUT OATMEAL
Inspired by Heidi Swanson's recipe in Super Natural Every Day via Orangette I like my Pyrex 8-inch square baking dish for this one. You can also use six 6-oz ramekins. If you are mixing this at night and baking in the morning, follow the recipe through step 2, omitting the fruit. Store mixture in baking vessel or in a Tupperware. In the morning, give the mixture a stir. Scatter berries (if using) into an 8-inch baking dish. Pour milk-oat mixture over the berries; then proceed with recipe. As I noted, I like these baked oats both with berries or other fruit and without, so don't hesitate to make them if you don't have any berries on hand - they are so good on their own. I have used both almonds and walnuts. I do toast the walnuts. I don't toast the almonds - it doesn't seem to matter. The mixture can be assembled the night before, though it doesn't have to be. Update, Oct 2014: Almonds are my preference. Peeled, sliced apples are also my preference. I omit the cinnamon. I also now do 1/4 cup maple syrup as opposed to 1/3 cup. If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into six 6-oz ramekins; then pour liquid over top. The liquid will reach the top of each ramekin. To prevent a catastrophe, I suggest lining a 9x13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.
Provided by Alexandra Stafford
Categories Breakfast
Time 1h5m
Number Of Ingredients 11
Steps:
- See notes if you are refrigerating this overnight. Otherwise, preheat the oven to 375ºF. In an 8- or 9-inch baking pan, mix together the oats, the nuts, baking powder, cinnamon, if using, and salt. Place the sliced apples or berries on top.
- In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture, and shake the pan to distribute.
- Transfer pan to the oven and bake for 55 to 60 minutes (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.
BAKED STEEL-CUT OATS WITH NUT BUTTER
For a simple, filling breakfast, baked steel-cut oatmeal, enriched with almond butter and cinnamon, is a go-to recipe. This version is particularly adaptable: Use peanut butter or almond butter, steel-cut or cracked oats, or any number of warming spices that might be in your cupboard. Then, garnish as you wish.
Provided by Melissa Clark
Categories breakfast, grains and rice, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees and bring a kettle of water to a boil.
- In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don't worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
- Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren't cooked enough, let it bake for 5 to 10 minutes longer.
- Garnish with whatever you like, and serve.
BAKED OATMEAL - STEEL CUT
This is my twist on a recipe from Epicurious. I love steel cut oats, so I modified the recipe a bit to add a few healthier twists. I make a batch on the weekend, then portion it up for us to grab and go for breakfast at work. Just pop it in the microwave, and top it with some Greek honey yogurt. You can easily swap out the bananas and berries for apples, which we do in our house also! Fresh or frozen berries will also work. If you are short on time, you can swap out old fashioned oats for the steel cut and eliminate the soaking. NOTE:The prep time does not include the soaking of the steel cut oats.
Provided by CookingBlues
Categories Oatmeal
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Measure the 2 cups of steel cut oats into a container and cover with water. Place them in the fridge to soak overnight and soften a bit (I have let them soak for a day or two before and it doesn't change anything). SHORT ON TIME - you can use 2 cups old fashioned oats instead for an even swap.
- Preheat the oven to 375°F with a rack in the top third of the oven. Spray a 9X13 pan with cooking spray. You can also use a 8-inch square pan if you prefer.
- Drain the water off the oats and let them sit in a colander for a bit to get all the water off.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top.
- In a large mixing bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
- Cover the fruit with the oat mixture.
- In the same mixing bowl, whisk together the maple syrup, milk, egg, coconut oil, and the vanilla.
- Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
- Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle with maple syrup if you want it a bit sweeter before serving. Serve with vanilla or honey yogurt as a topping.
Nutrition Facts : Calories 357.5, Fat 13.9, SaturatedFat 5.5, Cholesterol 31.8, Sodium 87.4, Carbohydrate 49.9, Fiber 6.3, Sugar 14.7, Protein 11
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