Sweetened with maple syrup, this vegan baked steel-cut oatmeal is a mix of berries, cinnamon, chopped almonds, nut butter (peanut or almond) and oat milk with easy ingredient swaps.
Weekends are when I like to skip my usual smoothie and put a little more effort into breakfast. But that doesn’t mean it’s over-the-top. I just turn on the oven. No matter if they involve eggs or oats, baked breakfast and brunch recipes are great because they can easily feed 4 to 6 (and sometimes more) people.
This baked oatmeal makes the most of the convenience of frozen berries. The final result is lightly sweet oatmeal with bites of fruit that almost become one with the oats. Chopped almonds give it some crunch, which is a good match for each bite.
Smaller than the usual old-fashioned oats you think of for standard oatmeal and oatmeal cookies, steel-cut oats are special. Rather than being rolled, for steel-cut oats, whole oat groats are chopped into pieces. They end up looking more like short rice grains.
Because they have this shape and aren’t flat, they do take longer to cook. But the wait is worth it. These oats have bite! I like to compare them to perfectly cooked al dente pasta, which is a bit chewy and has a satisfying texture when you eat it.
You can simmer steel-cut oats on the stove with water, which takes about 30 minutes. You do need to stir them every so often to make sure they don’t stick to the bottom of the pot. Baking these oats is very hands-free and you can easily infuse other flavors and ingredients with them while they bake.
Also, they are gluten free and a good source of fiber.
This is what you need for the recipe:
You can use a serving spoon to put the oatmeal into bowls. Then pour in a little oat milk and top with fresh fruit, chopped almonds and cinnamon.
For additional fruit, if you don’t have fresh berries, try sliced bananas or apples.
I love eating leftover oatmeal cold from the fridge. It is really good paired with Greek yogurt. Sometimes I will make this recipe for myself knowing I will have it chilled as leftovers during the work week.
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