Steel cut oats has long been my go-to breakfast. Generally I make a batch every few days because it reheats beautifully, and top my oats with chia seeds, flax meal, nut butter, berries, and a splash of milk. I stumbled upon this recipe when trying to find something a little more special for Easter morning that didn't require a ton of work. You can mix this up in about five minutes, throw it in the fridge overnight, and you have to exert nearly zero effort to throw it in the oven for an hour in the morning. The added bonus is that it reheats beautifully, and is essentially stand-alone in terms of add-ins. It needs nothing, save for a splash of milk or almond milk. Whole grains: check. Berries: check. Oats: check. Nuts: check. See? The icing on the cake is that this is super adaptable. Use fresh or frozen blueberries. Try apples (I have, super tasty), bananas, other berries, and you can bet your buttons I'll be loading this up with fresh peaches this summer. Take a walk on the wild side and mix up a couple different fruits. I assume chopped pecans or walnuts would also fly. Use dairy milk or almond milk, or whatever milk form you have and prefer. Don't have maple syrup? No problem, honey will do. I cannot rave about this enough. Get some in your belly.
Almond and Blueberry Baked Steel Cut Oats
1 cup steel cut oats
3/4 cup sliced almonds
1 1/2 t. cinnamon
1 1/4 t. baking powder
1/8 t. salt
1/8 t. nutmeg
2 2/3 cups unsweetened almond milk or dairy milk
1/3 cup maple syrup
1 t. vanilla extract
1 T melted coconut oil or butter
1-2 cups fresh or frozen blueberries (I say mo berries, mo better)
Combine dry ingredients in a mixing bowl. In a large measuring cup or smaller bowl, combine milk, maple syrup, eggs, vanilla, and coconut oil. Whisk well, then pour over dry ingredients. Stir to combine. Spray a 7x11 or 8" square baking dish (something at least this size, but smaller than a 9x13) with cooking spray . Place blueberries (or whatever fruit you are using) in the bottom of the dish. Give the oats mixture one final stir and pour over the blueberries. Cover and refrigerate overnight, 8-12 hours. Uncover and bake at 350 degrees for 50-60 minutes, or until set. Scoop into bowls and top with a little more milk if desired. Watch this disappear.