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You know, I used to hate oatmeal. That was before I tried the delicious baked version by fellow Pinterest user Alexandra from Alexandra’s Kitchen who taught me that oatmeal can be scrumptious if prepared properly.
After making the baked version several times and tweaking it to my own tastes, I just about have it perfected, now I can’t get enough! I love the chewy texture, the crunch of the nuts and the custard-like base of this baked concoction. Here is a picture of my latest attempt which looked delicious, but failed to impress…I’ll explain in a moment.
What is different about this oatmeal you might ask? I tried a different brand than Bob’s Red Mill Steel-Cut Oats and they were not as tasty, they did not soften after soaking like his and they just didn’t taste as good in general. Don’t get me wrong, they were edible and I didn’t waste them, but I’ll certainly be going back to Bob’s from now on.
Let me share with you the original recipe, and then how I personally tweaked it to suit my own tastes, then you can try them both yourself and tell me how you got on with it.
I promise, even if you aren’t an oatmeal fan, you will totally fall in love with these oats. They are good hot or cold, with or without fruit and/or nuts, however, I prefer them fully loaded. They tend to keep me fuller throughout the morning that way.
Here is Alexandra’s version of the recipe, followed by my tweaks:
1 HOUR 5 MINS
Yield = 1 8×8-inch pan (or something similar); or 6 individual servings (6 6-oz ramekins)
As I noted, I like these baked oats both with berries 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.
<strong>Update, Oct 2014:</strong> Almonds are my preference. Often, I make this without any berries, and I omit the cinnamon. I love adding sliced apples.
¾ 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
½ teaspoon fine sea salt
¾ to 1 ½ cups (90 to 185 g) blueberries
2 cups (475 ml) whole milk
⅓ cup (80 ml) maple syrup
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
In a small bowl, mix together the oats, the nuts, baking powder, cinnamon, and salt.
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 the fridge (if desired) overnight. If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoons of the dry ingredients into each ramekin; then pour liquid over 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.
Preheat the oven to 375°F with a rack in the top third of the oven. (Note: I have baked this both in the top third and in the middle and don’t seem to notice much of a difference.) Give the mixture a good stir. Scatter berries (if using) into an 8-inch square baking dish. Pour milk-oat mixture over the berries.
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.
Instead of 2 Cups of whole milk, I used 1 Cup of Almond Milk and 1 Cup of So Delicious Culinary Coconut Milk-to make the base more like a custard.
Instead of 2 Tsp of vanilla extract, I used 1 Tsp of almond extract and 1 Tsp vanilla extract
I only use Kerrygold grass fed butter (the only butter I use period)
Other than the fact that I did not use Bob’s Red Mill Steel-Cut Oats for my latest batch, all went well. In the future, I will only use his award winning steel-cut oats, which are also known as pin oats. They have the best taste, soften up as they are supposed to when soaked overnight, and no powdery residue on your tongue, like the “store” brand I tried. Lesson learned!
Click on the links provided to buy your oats from Bob (at Amazon) and let me know how your recipe turns out!
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