I love this oatmeal. When it bakes, the mixture separates into distinct layers, the nuts forming a crisp-like topping, the berries bobbing underneath, the creamy oats and custard forming the foundation. The steel cut oats, flavored with cinnamon and maple, remain firm and chewy, which along with the nuts offer the loveliest texture throughout. I could eat the whole pan in one sitting
Author: Alexandra's Kitchen
or walnuts halves, toasted and chopped
or This is optional
Fine Sea Salt
or Kosher Salt
or 1 Apple, peeled and sliced
or 2% Milk
Preheat the oven to 375 degrees F (190 degrees C). In an 8 or 9-inch baking pan, mix together the Steel-Cut Oats (3/4 cup), the Sliced Almonds (1/2 cup), Baking Powder (1 tsp), Ground Cinnamon (1/2 Tbsp) and if using, and Fine Sea Salt (1/2 tsp). Place the Fresh Blueberries (3/4 cup) on top.
In a medium bowl, whisk together the Whole Milk (2 cups), Maple Syrup (1/4 cup), Large Egg (1), Unsalted Butter (3 Tbsp) and Vanilla Extract (1/2 Tbsp). 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 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. If it seems like it's browning too quickly, turn down the oven slightly.
Nutrition Per Serving
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