Cherry Almond Baked Steel Cut Oats Recipes

BAKED STEEL CUT OATMEAL

Baked Steel Cut Oatmeal image

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

Time 1h5m

Number Of Ingredients 11

Ingredients

3/4 cup steel cut oatmeal
½ cup (60 g) almonds (sliced, untoasted are great) or walnuts halves, toasted and chopped
1 teaspoon baking powder
1½ teaspoons ground cinnamon, optional
½ teaspoon fine sea salt or kosher salt
¾ to 1 ½ cups (90 to 185 g) blueberries, optional-I like using 1 peeled, sliced apple
2 cups (475 ml) milk, 2% or whole
1/4 to 1/3 cup (80 ml) maple syrup, I find 1/4 cup to be sweet enough
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract

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.

OVERNIGHT CHERRY-ALMOND OATMEAL

Overnight Cherry-Almond Oatmeal image

Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple-just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. -Geraldine Saucier, Albuquerque, New Mexico

Provided by Taste of Home

Categories Breakfast Brunch

Time 7h10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups vanilla almond milk
1 cup steel-cut oats
1 cup dried cherries
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Additional almond milk, optional

Steps:

In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours., Stir before serving. If desired, serve with additional milk.

Nutrition Facts : Calories 276 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.

CHERRY-ALMOND BAKED OATMEAL

Cherry-Almond Baked Oatmeal image

One day I decided that I needed to find a way to enjoy eating oatmeal. After trying several techniques, this is the version I have created that will not only let me enjoy it, but my family as well. It's not dried out & it's not too sloppy, with a burst of exciting flavors that are far from the stale fruit taste of instant oatmeal. This can be made in either a casserole dish or 4-6 individual ramekins (depending on the size of your ramekin.) I have made this many times in ramekins so my toddler & I can each eat one for breakfast & then I wrap the cooled leftovers in plastic wrap & refrigerate for the next day. Warmed in the microwave for a minute & she & I can enjoy another quick & healthy breakfast.

Provided by Tinkerbell

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 large granny smith apple, finely chopped
3/4 cup dried cherries
3/4 cup pecans, chopped
1 1/2 cups old fashioned oats
1 teaspoon nutmeg
2 teaspoons cinnamon
1 pinch ground cloves
3 cups milk (I use 2%)
6 tablespoons brown sugar
1 1/2 tablespoons butter
1 teaspoon almond extract

Steps:

Pre-heat oven to 350 degrees.
Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
When the mixture boils, remove from heat & stir in the almond extract.
Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
Bake uncovered in 350 degree oven for 30-35 minutes or until the milk is absorbed & oats are tender. Timing will vary by a few minutes depending on the size of your dish or ramekins.
Can be served with milk, butter or syrup, but my family prefers to eat it plain.

Nutrition Facts : Calories 527.9, Fat 28, SaturatedFat 8.7, Cholesterol 37.1, Sodium 130.7, Carbohydrate 60.5, Fiber 7, Sugar 27, Protein 13

BAKED STEEL-CUT OATS WITH NUT BUTTER

Baked Steel-Cut Oats With Nut Butter image

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

Ingredients

1/4 cup peanut butter or almond butter
1 cup steel-cut or cracked oats
Pinch of salt
Cinnamon, nutmeg or cardamom, for sprinkling (optional)
Sliced bananas, raisins or dried fruit, chopped apple, maple syrup, honey, brown sugar or heavy cream, for garnishing (optional)

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.

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Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple-just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning, enjoy a healthy, warm and satisfying dish. -Geraldine Saucier, Albuquerque, New Mexico

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