Baked Steel Cut Oatmeal

My girls love oatmeal, but I always make a giant mess when I make it. You might think I’d be able to remember to watch it and stir it, but with three kids always needing something it inevitably boils over. So, I don’t really like to make it for them. Well, the making isn’t so bad…just that giant mess. As a result, I searched for a baked oatmeal recipe. This is very good, but different from regular oatmeal (note the six eggs…they change the texture). We use steel cut oats because they are less processed. This makes a lot–good for a large family or leftovers for the week.

Note: This is an overnight recipe! Make sure to remember the night before to soak the oats.

Ingredients for Baked Oatmeal

  • 1 pound steel cut oats (slightly less than three cups)
  • 1/4 cup almond butter, softened (or 1 cup chopped nuts)
  • 2 tablespoons yogurt, kefir, whey or buttermilk, for soaking
  • dash salt
  • 6 eggs
  • 2 cups whole milk
  • 1 cup dried or frozen fruit (Frozen will not have added sugar, if you care about that kind of thing.)
  • 2 tablespoons cinnamon
  • ¼ cup coconut oil, plus extra for greasing baking dish
  • Plain or vanilla yogurt for garnish

Method for Preparing Baked Oatmeal

  1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
  2. Add enough water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of  fresh yogurt, whey, kefir or buttermilk.
  3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
  4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
  5. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil.
  6. Meanwhile beat together eggs and milk until well-combined and frothy.
  7. Pour the mixture of eggs and milk over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
  8. Gently fold fruit, cinnamon and coconut oil into the porridge-like mixture.
  9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
  10. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top.
  11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
  12. Top with plain yogurt (or mix in a little vanilla and honey for a treat).

Adapted from

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