|This was my first attempt at making baked oatmeal and if I had known how good this was I would of been making it all winter long! I don’t usually eat oatmeal once the spring weather appears but this oatmeal will continue to make an appearance. I really like that it can be made the night before and baked in the morning. The nuts rise to the top for a crispy topping with the creamy oats underneath and the sweet blueberries throughout. If there are any leftovers it warms up wonderfully in the microwave.
I found this great recipe on Alexandra Cooks blog. Check out her blog.
|I’m looking forward to making this again. I want to try it with dried cherries and pecans or apples and walnuts but this blueberry and walnut combo is a keeper.
2 cups 2% or whole milk
1/3 cup PURE maple syrup (don’t use flavored maple pancake syrup)
1 large egg
3 tablespoons butter, melted and cooled slightly
2 teaspoons vanilla extract
3/4 cup Steel Cut Oatmeal (don’t use rolled oats)
1/2 cup walnuts, roughly chopped
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
3/4 – 1 cup blueberries
1. In a bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Add oats, nuts, baking powder, cinnamon and salt. Stir to combine and store mixture in fridge overnight.
2. Preheat the oven to 375 degrees. Give mixture a good stir. Scatter berries into an 8-inch square baking dish. Pour milk-oat mixture over the berries.
4. Bake for 40 minutes, turn oven down to 350 degrees and continue to bake 20 more minutes or until the top is golden brown and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.
Yield: about 6 servings