Baked Steel Cut Oatmeal with Almonds and Almond Milk

December 27, 2017
3 Ratings
Photo by Alexandra Stafford
  • Serves 4
Author Notes

Adapted from a favorite recipe for baked steel cut oatmeal on my blog , which was originally adapted from Heidi Swanson's widely adored recipe, which I learned about via Molly Wizenberg's blog, Orangette.net.

Notes: You can prepare the whole dish the night before baking and bake in the morning. This eliminates work in the morning, but does not cut back on cooking time. Keep in mind this bakes for about 55 minutes.

If you are not avoiding dairy, cow's milk can be used in place of the almond milk. Other nut milks as well as coconut milk and soy milk can be used in place of the almond milk.

Original recipe also calls for cinnamon and melted butter, but I've been leaving them out. Use if you wish.

Vessels: When making individual portions, I use four 1/2-litre (about 2 cups) Weck jars, but pint-sized Ball jars or something similar would work well, too.

Many nuts, dried fruit, fresh or frozen fruit can be added to taste.
Alexandra Stafford

What You'll Need
  • 3/4 cup steel cut oatmeal
  • 1/2 cup sliced almonds or other nuts, see notes above
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1.5 teaspoons cinnamon, optional (I omit)
  • 1 apple, peeled and thinly sliced, see notes above
  • 1 egg
  • 2 cups unsweetened almond milk or other nut milk, see notes above
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted, optional (I omit)
  1. Preheat the oven to 375°F with a rack in the middle or top third of the oven. In a small bowl, mix together the oats, the nuts, baking powder, salt, and cinnamon, if using. If you are making individual portions, measure out a heaping 1/4 cup of the oat mix and transfer to each of 4 baking vessels (see notes above). Divide the remaining mix among the vessels. If you are making a single, large batch, transfer the mix to an 8- or 9-inch square or circular baking vessel. If you are using any fruit, add it to the baking vessel.
  2. In a medium bowl, whisk together the milk, maple syrup, egg, vanilla, and melted butter, if using. If you are making individual portions, pour 1/2 cup plus 1 tablespoon of the liquid into each vessel and stir to combine. If you are making a single, large batch, pour the liquid mix over the dry ingredients and stir to combine.
  3. Transfer pans or pan to the oven, and bake for 55 to 60 minutes or until the top is golden and the oat mixture has set. (Note: Check after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350ºF.) Remove from the oven, and allow to cool for a few minutes before serving.

See what other Food52ers are saying.

  • Debby Nemecek
    Debby Nemecek
  • Alexandra Stafford
    Alexandra Stafford
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

2 Reviews

Debby N. January 10, 2018
Is there a particular reason you include an egg in this recipe? I think of traditional breakfast oatmeal without an egg. With an egg, I'm thinking it's like an oatmeal pudding. (semantics! but I'm genuinely curious.) Thanks!
Alexandra S. January 10, 2018
Hi Debby! It's all based on this Heidi Swanson recipe that she put in one of her first cookbooks. It's a baked oatmeal, so the egg helps bind it all together. It doesn't really form a custard — there would need to be more eggs for that — but it does help keep it together. There's baking powder, too. It's unusual, I know, but so good.