Blueberry and Almond Baked Steel Cut Oats

This make-ahead recipe, Blueberry and Almond Baked Steel Cut Oats, leans on steel cut oats, sliced almonds and baking powder. It makes 6 servings and takes about 555 minutes.

• Yield 6 servings
• Ready in 555 minutes
• Prep 495 minutes
• Cook 60 minutes

Ingredients

• 1 cup steel cut oats
• 3/4 cup sliced almonds
• 1 1/4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 2 2/3 cups almond milk
• 1 teaspoon vanilla
• 2 eggs
• 1/3 cup pure maple syrup
• 1 tablespoon coconut oil or butter (melted)
• 1 - 2 cups fresh or frozen blueberries

Instructions

1. In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
2. In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It's ok that the coconut oil/butter will solidify and form small clumps. It'll work itself out in the warm oven, promise.
3. Pour the wet ingredients over the oatmeal mixture and stir to combine.
4. Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape - 9X9-inch or larger but smaller than a 9X13-inch).
5. Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).
6. In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.
7. Serve with additional milk (to stir into the oatmeal), if desired.

Give it a minute off the heat, then serve it while it is still hot.