Steel Cut Oatmeal Baked with Blueberries and Almonds
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 236.1
- Total Fat: 12.3 g
- Cholesterol: 39.9 mg
- Sodium: 172.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.3 g
- Protein: 6.6 g
Introductiona hearty breakfast dish that will stick with you all morning a hearty breakfast dish that will stick with you all morning
3/4 cup steel cut oatmeal
˝ cup (60 g) almonds or walnuts halves, toasted and chopped
1 teaspoon baking powder
1˝ teaspoons ground cinnamon
˝ teaspoon fine sea salt
1 cup blueberries
2 cups (475 ml) whole milk
1/3 cup (80 ml) maple syrup
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
check after thirty minutes. if it seems to be browning too quickly, turn oven down to 350 and check periodically for doneness, until set.
you can also make individual portions. if so, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into each ramekin; then pour liquid over the top. The liquid will reach the top of each ramekin. I was worried it was going to overflow, but it didn’t. To prevent a catastrophe, I suggest lining a 9×13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.
2. In another bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in fridge overnight.
3. Preheat the oven to 375°F with a rack in the top third of the oven. Give mixture a good stir. Scatter berries into an 8-inch square baking dish. Pour milk-oat mixture over the berries.
4. Bake for 55 to 60 minutes Remove from the oven, and allow to cool for a few minutes before serving.