Baked Steel Cut Oatmeal
This post may contain affiliate links. Please read my disclosure policy.
This baked steel cut oatmeal is one of my all-time favorite recipes. The whole thing can be assembled the night before and popped in the oven the following morning. Or it can be assembled and baked immediately. It is infinitely customizable to your preferences — you can make it dairy-free, vegan, with or without nuts, and with any fruit your heart desires 🙂
Yesterday, while three movers packed away our lives into boxes, I snuck one last dish into the oven, a mixture of steel cut oats, cinnamon, maple syrup, and coarsely chopped almonds, a dish I have been addicted to in some form or another since March.
For months, I made this baked oatmeal using rolled oats and, as suggested, always mixed up the dry ingredients the night before baking, which allowed for easy preparations in the morning. But about a month ago I discovered that when steel cut oats replace the rolled oats, the morning effort disappears altogether: the entire dish — egg, milk, melted butter, baking powder and all — can be assembled the night before baking.
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.
I love these oats with berries. I love them without. I love them freshly baked. I love them cold, straight from the fridge. I like them with walnuts. I love them with almonds. I could eat them at every meal. I like them so much that when Ben tells me he can’t make it home for dinner, I think, “Yes, I get to eat my oats!” And while these oats are the perfect kind of thing to make for a crowd, at the moment I’m not at all upset that my children don’t like them. This is the kind of dish I hope so very much you will all whisk up tonight before hitting the hay, so you, too, have something to savor, with friends or without, all Saturday morning long.
PS: Favorite Blueberry-Almond Smoothie
You can make these oats with or without berries:
I like my Pyrex 8-inch square baking dish for this one:
By mid morning the pan usually looks like this:
By noon:
By early afternoon:
Individual bowls of steel cut oats:
This is also delicious with apples:
PrintBaked Steel Cut Oatmeal
- Total Time: 1 hours 5 minutes
- Yield: Serves 4-6
Description
Inspired by Heidi Swanson’s recipe in Super Natural Every Day via Orangette
I like my Pyrex 8-inch square baking dish for this one. You can also use six 6-oz ramekins.
If you are mixing this at night and baking in the morning, follow the recipe through step 2, omitting the fruit. Store mixture in baking vessel or in a Tupperware. In the morning, give the mixture a stir. Scatter berries (if using) into an 8-inch baking dish. Pour milk-oat mixture over the berries; then proceed with recipe.
As I noted, I like these baked oats both with berries or other fruit and without, so don’t hesitate to make them if you don’t have any berries on hand — they are so good on their own. I have used both almonds and walnuts. I do toast the walnuts. I don’t toast the almonds — it doesn’t seem to matter. The mixture can be assembled the night before, though it doesn’t have to be.
Update, Oct 2014: Almonds are my preference. Peeled, sliced apples are also my preference. I omit the cinnamon. I also now do 1/4 cup maple syrup as opposed to 1/3 cup.
If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into six 6-oz ramekins; then pour liquid over top. The liquid will reach the top of each ramekin. To prevent a catastrophe, I suggest lining a 9×13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.
Ingredients
- 3/4 cup steel cut oatmeal
- ½ cup (60 g) almonds (sliced, untoasted are great) or walnuts halves, toasted and chopped
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon, optional
- ½ teaspoon fine sea salt or kosher salt
- ¾ to 1 ½ cups (90 to 185 g) blueberries, optional—I like using 1 peeled, sliced apple
- 2 cups (475 ml) milk, 2% or whole
- 1/4 to 1/3 cup (80 ml) maple syrup, I find 1/4 cup to be sweet enough
- 1 large egg
- 3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
Instructions
- See notes if you are refrigerating this overnight. Otherwise, preheat the oven to 375ºF. In an 8- or 9-inch baking pan, mix together the oats, the nuts, baking powder, cinnamon, if using, and salt. Place the sliced apples or berries on top.
- In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. 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 (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), 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.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
608 Comments on “Baked Steel Cut Oatmeal”
It’s finally cooled down enough here to try your recipe. And I love it. The texture is comforting and maple-y sweetness is perfect for the beginning of fall. Thank you!
yay! so happy to hear this!
This recipe looks good, and so simple. And yet you felt the need to include 12 photos lest your readership was unaware of how milk looked when being added to a recipe. I realize that this type of self-indulgent illustration has been in vogue since the Pioneer Woman and her DSLR broke big, but it’s really not necessary.
Hmmm, you sound hungry. Do you need a snack? My favorites these days are muesli, granola bars, brownies and blondies. Maybe one of those will help turn your frown upside down. And if you can bear to look at this post for a second longer, the baked steel cut oats are fantastic. Cheers!
She must be hungry! Because your blog is awesome, if anything you need MORE pictures…LMAO
Oh Michelle, thanks so much for the support! I kind of felt like a B, but then I got over it 🙂
You were not the B in this conversation and in my humble opinion you handled it perfectly…with humor! Made me laugh out loud! Keep up the good work =)
Oh good, so glad to hear this. And thanks so much! So appreciate it 🙂
I am a Alexandra’s Kitchen devotee and enraged to read the above comment. Keep on shining with your beautiful pictures, fabulous recipes and lovely words. All of my very favorite recipes come from you! Can’t wait to try this out for a big family breakfast this Saturday. Thank YOU!
Oh, Kale, you are too kind to say such things! Thank you so much. I truly appreciate the support. Really, it means a lot. I try to brush off comments like the above, but they do sometimes sting just a teensy tiny bit. So hope you like this baked oatmeal! I made it this morning for the first time in individual portions — six ramekins, per the suggestion of a few commenters above — and it was SO good. But I suggest just baking it a single dish if you’re serving it for a big family gathering. Fun!
After making the blueberry version several times in the last month, I tried using apples instead yesterday. The result was equally as delicious, if not more so, than the original. Yum! Thank you for this recipe.
P.S. I think your photos are beautiful and helpful 🙂 Don’t change a thing!
Oh Liz, so happy to hear this. One of my good friends from Seattle just emailed to tell me the same thing — went apple picking over the weekend and baked some of those apples into the oatmeal. I think I’m going to have to try tomorrow. And thanks for the support re the photos 🙂 Hope you’re feeling ok! xoxo
Do you think raisins would bake up well in this?
absolutely!
I am making this right now, for the second time. It is so easy and really delicious. Sort of like rice pudding with multiple layers of textures. I did not add any fruit the first time and it was still wonderful. For this second batch, I am adding a diced apple – I think it will be just as delicious.
I love your blog. You have the most interesting, well tested recipes and they are always right up my alley. Thank you.
Ohhh, Carrie, thank you so much for your kind words. I am so happy you like this! It has been a staple in our house for months. I just started making it with apple, too, and I am loving it. And you are absolutely right about the rice pudding! That is it! I couldn’t put my finger on it. Must be the cinnamon, too — my mother always sprinkled her rice pudding with cinnamon, which I think is pretty common. Anyway, thanks for writing in!
Ok so I never write comments but this calls for a exception 🙂
1st
I hate oatmeal yes HATE its a texture thing. But trying to eat heathy and lose some weight steel cut oats kept coming up…but this is NOT oatmeal this is more like a custard or bread pudding depending on how long you let the oats sit in the liquid the 1st time I made it I did not let it sit at all – result custard on the top firm chewy oats on the bottom, 2nd time decicded to put it in fridge overnight but ended up being 24 hours before it made it to the oven – result more like bread pudding, oats more fluffy (but still not slimey like stove top oatmeal yuck…I told you I hate oatmeal LOL)
Now currently testing (while I write this) letting it sit for 1 hour, since I prefer the 1st version but maybe just slightly less hard for the oats. Will see how it goes.
2nd
ok I altered your recipe slightly seeing as I’m trying to lose some weight, and I can totally understand the eating the whole thing in one day because it is that yummy!!!
I baked mine in ramekins to create one serving portions (makes 6 servings)
I changed the milk to one can of lite coconut milk with a splash of 1% milk to get the 2 cups liquid needed, used 2 tbl butter instead of 3, also 1 t of cinnamon and 1/2 t of nutmeg just a matter of taste (I love nutmeg), and since blueberries are out of season, I have been using one banana sliced and divided equally in each ramekin, with the walnuts and either 3tbl of dried cranberries or 1/2 cup fresh cranberries (trying these today since I found fresh in the store yea! Bonus – less calories for fresh). This version is 316 calories per serving and yummy! could be breakfast or dessert it’s that good! This is my 3rd week in a row making this and I am addicted! Can’t wait to try out other fruit combos but not tired of the banana walnut cranberry version yet…
It does have 42g carbs and 13g fat per severing so definitely not low carb or low fat but great to eat before a big work out it has 7.6g of protein. I started doing long distance cycling last Febuary and this is great to eat before a big ride. I just make a batch put the ramekins in the frigde and pull one out every morning heat in the microwave from 2-3 min and Oatmeal Bliss! (I never thought those words would come from me, proclaimed oatmeal hater) LOl
Michelle, hi! And thank you for writing in with all of this. OK, first of all, you are funny. I love it. Second, I totally hear you on the texture thing in regard to oatmeal — it’s not my favorite either. I mean, I still eat it, but it’s hard to go back after discovering the baked steel cut oats. And I have been dying to make these in individual portions. Definitely going to add bananas when I do, and I love the idea of adding some dried fruit. I am so excited! Seriously, i eat the whole batch over the course of the entire day sometimes, and as much as I love that, it’s not ideal. Microwaving individual portions is much more appealing to me. Thank you so much for your thoughtful comment with so much good information. I think this post might deserve a follow-up: individual portions would be great for brunch for a crowd, too. Fun!
Hi! Have you tried individual portions yet? I want to make this in a muffin tin, and I’m wondering whether to change the baking time…
I’m also confused (and feel a little silly, since everyone else seems to get it) about whether you have to soak overnight. The “(If desired)” is throwing me off. It seems like they’d need to soak since they’re not fast-cook oats, but I’m not 100% sure and I’m wondering if it’s a step I can skip!
Anna, alas, I have not! And I am dying to. Maybe I will tomorrow morning. OK, not a silly question at all. You do not have to soak overnight — the steel cut oats will bake up just fine without the soak. The “if desired” is inserted there simply so that if you feel like assembling the whole dish the night before, you can. And the background is that in the original recipe (on Orangette via 101Cookbooks), Molly assembles only the dry ingredients the night before to make the mixing process in the morning a little bit easier — I think because she uses rolled oats, the whole dish cannot be assembled the night before because the rolled oats would soak up all of the liquid. Does that make sense? Hope I haven’t confused you more. If I bake off an individual portion tomorrow, I will report back. And now that I’m thinking about this — I think someone else did…I’m going to scroll up a bit. Hold on.
Ok, yes, Michelle made 6 portions. Trying this tomorrow. Will report back 🙂
I got the recipe for baked oatmeal casserole last year made with regular oatmeal but was given a canister of steel cut oats and found your version. I actually just changed out the oats, and mine uses 1/3 cup brown sugar instead of the maple syrup, and adds a sliced banana on top. I didn’t have room in the frig to let it sit overnight, so just let it sit for a couple hours. I also used a 7×10 pan. It came out softer than mine, not as easy to cut into squares, but very tasty. I like to divide the squares and refrigerate or freeze them and then take out for a quick breakfast. I will try to let sit overnight next time.
I’m not sure what happened to my last comment – I asked if you’d tried making individual portions and how you adjusted the cook time. Welp, I made this in muffin tins and it’s fabulous. I found another similar recipe (but I liked the looks of your ingredient list better) and stole the cook time from there. Oven at 350 for 40 mins.
An amazing thing about doing them in muffin tins is that you can make several different flavors. I made banana, banana peanut butter, blueberry and pb&j. I haven’t tried them all, but so far the pb&j is definitely working out well 🙂
Oh, and now that i posted a second comment (in the wrong place, mind you – I’m 38 weeks pregnant – can that be my excuse?) i can now see my comment from yesterday. I got 12 muffins out of this recipe, btw. Didn’t say that above!
You are funny, and yes, absolutely, you have the perfect excuse…I have a number of pregnancy woops moments, including making a flight reservation home for Christmas leaving from San Francisco when I lived in San Diego…oops. Anyway, thank you so much for reporting back! I am going to try to get up early tomorrow morning to make this. Question: did you whisk everything together and then divide the whole mixture evenly; or did you portion dry ingredients first, then pour the liquid ingredients over top? Can’t wait to make this!
I made this last night/this morning. I think I was expecting too much from it – it IS oatmeal, after all, LOL! It was good. I’d make it again – it would work well for Christmas morning because I could mix it up at night and just put it in the oven in the morning. By the time we’re ready to eat it would be done. So I’ll definitely keep that in mind.
I’m just not a huge oatmeal fan. I try to like it, I really do!
And maybe my changes had something to do with my ambivalence, but I don’t think so….
Instead of maple syrup, I used Lyle’s Golden Syrup. I don’t really care for maple much, and thanks to Alton Brown, I constantly tie pecans with golden syrup in my mind. He has a delicious pecan pie using golden syrup. So I used golden syrup and pecans. I also added 2 Tbsp Bob’s Golden Flaxseed Meal to the dry ingredients to pump up the healthy ingredient list. I used some frozen blueberries, but not as many as the recipe suggests. Just a handful.
It baked up in 50 minutes, so I’m glad others mentioned their trouble with it finishing sooner than expected.
Hubby said he liked it and wouldn’t mind having it again. I haven’t gotten my son’s opinion, since he’s still sleeping – but I expect that he’ll like it more than we did. He’s always liked oatmeal.
Thank you for sharing the recipe! I’m sure I’ll make it again – especially when the kids are home!
Haha, I love it, well you certainly gave it a good try 🙂 I suppose oatmeal just isn’t for everyone. I just started making these in individual portions, and it is so much fun (for me at least) because I can bake off one at a time, which is a huge bonus because I seriously can eat the whole pan of the baked oatmeal over the course of the day…but I’m weird 🙂 I’m curious about the texture of the oats with the Lyle’s — I love Lyle’s — and I am going to look up that pecan pie recipe…sounds amazing. I’ve been looking for a corn syrup-free recipe for years.
Hope your son liked the oatmeal!
Yep! He liked it very much! 🙂
The texture with Lyle’s was fine – still very oatmeally! LOL! I’m sure the texture wasn’t any different from using maple syrup.
Haha, ok, cool. I might have to try that. Glad your son approved of the oatmeal 🙂
A little late, but I did all the ingredients together. I ate them in the hospital after giving birth! Perfect antidote to the hospital food. I’ll also mention – I make a mix of oats, a gf hot cereal (bob’s red mill) and flax and chia seeds. It’s been my healthy morning meal for a long time and now I have a new (much faster) way of fixing it in the morning! I’m making another batch now and adding pie filling as the flavor. I’ll have pecan pumpkin and apple oats for the next week 🙂
Yay! Nothing would make me happier post giving birth. Seriously, I am still totally obsessed with this recipe. I have been adding chia seeds too — they really do help with digestion. So happy you like this!
have you ever doubled it and baked in a 13 x9 ” dish?
I haven’t but I don’t see why you couldn’t — I have made this in countless vessels of all different sizes. The only thing you’ll have to change possibly is the time. I would start checking after about 45 minutes or so, but it might take as long as an hour to cook. The key with this dish is to really let it cool for about 20 minutes if possible before serving. It sets up nicely as it cools, and it honestly tastes better when it’s not piping hot.
I’ve made this several times for work meetings or breakfast at home and it’s a favorite! I prefer to have it soak overnight for more of a custard texture. I cooked it once the same day and it was more chewy and not as moist. I’ve made it just like you said, but I’ve also used 2% milk, subbed brown sugar for syrup, added over ripe banana, and used dried cranberries. All turned out great! Want to try with chopped apples next or my frozen berry mix. Thanks for the great recipe!
Yay, so wonderful to hear this! Chopped apples are delicious. I usually peel the apples and small dice them. So good this time of year. I made a batch on Saturday — my husband and I ate the whole thing. I find it irresistible.
Made your recipe this morning and it turned out great! Just made a few alterations and that was cooking the dish at 350 degrees for 55 minutes (perfect, for my oven;) and baked it in a small oval corelle baking dish (could not find my square dish). You are right, the house smells amazing! If possible, it tastes even better than it smells. Thank you for sharing!
Wonderful to hear this, Marcy! I have baked this recipe in various vessels, too, and it always seems to turn out with a few adjustments to the timing. So happy you were able to adapt the timing/temperature for your oven. Happy Holidays!
I made it with blueberry and walnuts amd it turned out AMAZING! I don’t normally eat oatmeal but this was delicious. I am making it again today with apples and walnuts. Thank you for the recipe.
yum! So happy to hear this Maham! Isn’t it fun that it’s so adaptable? I have been making it with apples, too. And walnuts are so delicious in this. Thanks for writing in!
First, I’ve got to mention the gratifying comments on your site, particularly your near-immediate responses. With others contributing their experiences with a recipe and detailing how they changed or adapted it – well, I like that.
As happens, my adjustment crashed. My oven is on its way out, I think, as half was near burnt-crisp, but I had tried diluting heavy cream with water as I had no milk and that didn’t work out so well. There was no custard layer. I still ate the good parts! So I’m trying it again tonite/morning, using honey&brown sugar, with blonde raisins. I’m anxious to try the pb&j.
I make 3c. steel-cut oatmeal twice a week and eat it for bkfst, salad or snacking. No measurements, just a big pot of water and oatmeal (Flanagans or Bobs) til it crunches gently. Then I rinse it, so am left with delectable grains – reheated, it’s good for topping with fruit, crushed flax, coconut flakes, etc. My morning bowl is decadently finished off with ‘some’ heavy cream. In the summer, it’s topped with tomatoes, cukes, mozzarella, tofu and anything else around – 1/2 sherry vinegar & 1/2 hon tsuyu (udon base). Oatmeal is so good for everyone and much more versatile than for breakfast.
Thanks much for this recipe and many others.
Oh Su, bummer to hear this. I hope it comes out better today. When it comes out well, it is truly irresistible. I have a hard time not eating the entire pan. Love the sound of your savory steel cut recipe. I need to try that. Happy 2014!
As an alternative to the sugary donuts and heavy, useless carbs of bagels which our church offers before and after service (while asking for a contribution equal to the predictable cost of the food), I have started taking other healthier fare to put out. I could see doing this dish in paper muffin cups (baked in muffin tins the moring of service) to make it “finger food” eaten right out of the paper liner! To firm up the “bottom” for that kind of consumption, maybe I’ll add a layer of crushed graham cracker for the oat-custard to rest on. It would still be far healthier than the other choices. I’ve occasionally taken sliced oranges, sliced apples, chunks of grilled pineapple, oven roasted persimmon chunks, etc. and a supply of toothpicks to make the non-citrus fruit easy to eat with clean fingers afterward. And I’ve done stradas and provided a fork. This would be a whole new “thing”. Such fun!
That is brilliant! I love this idea. I might have to try it myself. I have made individual servings in custard cups, but I love the idea of using a muffin tin. A graham crack crust would be a wonderful/practical addition. Good luck with it! Report back if you make any discoveries. How nice of you to bring some healthier fare to your church.
Alexandra, we love this recipe for steel cut oats. I made it for my husband and I this week and we devored it! It lasted for 3 breakfasts and we found it to be very filling and tummy satisfying! I made it with blueberries and sliced almonds. Thank you so much for this wonderful recipe. I love coming to your site for inspiration! ♥
you are so welcome, Martha! I’m so happy to hear this. You are good to stretch it over 3 breakfasts…I need to learn how to do that 🙂 Thank you for your kind words.
Oh my goodness! This is fabulous! I made it this morning. Diced a ripe banana in pan, used chopped pecans in mix (did not toast first). Baked 55 minutes. This will be a regular Saturday morning meal. I’m looking forward to making it work a variety of fruits and nuts. Absolutely delicious! Thank you for this recipe.
* with a variety
Wonderful to hear this Laurie! Isn’t it nice that it is so adaptable? I have made it without fruit and cinnamon, and it is still delicious, and I love it with diced apple or banana, too. I seriously have the hardest time not eating the entire pan over the course of the day. Thanks for writing in!
I thought I hated steel cut oatmeal until I tried this recipe. I made it with toasted walnuts and 2 cups of olallieberries and it was delicious! Tasted almost as good as olallieberry pie (but much healthier!) Thank you for sharing the recipe 🙂
Wonderful to hear this! This has to be one of my all-time favorite recipes. I look forward to the weekend mostly because of this.
Hi Alexandra, We are loving this recipe and wonder do you have the nutrional information on this recipe (fiber and calorie count)? Thank you!
I can’t wait to try this…so versatile with the fruits and nuts to choose from, plus this is the perfect vessel to add some chia and hemp seeds.
I will know tomorrow…I had no fruit to add but added lemon zest & ginger, along with some peppered maple bacon. Odd, I know, but that was what was staring at me from the fridge 🙂 I also added hemp & chia seeds, not for flavor, but for overall health.
Yum! SO intrigued by the peppered maple bacon. Love the sweet-salty idea. Sounds delish!
O.M.G!!! This was so good! It’s definitely going into my breakfast rotation. I used 1/4 cup honey instead of maple syrup and I replaced butter with equal amount of no sugar added applesauce. I also added more almonds and used oat milk instead of cow’s milk.
I decided I am going to try it topped with warm mangoes, but I didn’t add that during the baking process.
I am on the phone with a friend now telling her about this recipe. So good! Thanks for sharing.
Wonderful to hear this, Takeia! Love the sound of all of your substitutions, especially the applesauce. Going to try that soon. Thanks!
The baked steel cut oatmeal was awesome! I put nectarine slices on the bottom and top. Added nutmeg and set up an oatmeal sundae bar with nuts, fruit, chocolate chips, maple syryp, milk and whipped cream so my friend could create their own concoction. I will make it again! Much easier than crockpot oatmeal………….
Thanks for the recipe, inonly had steel cut !
oh my gosh, so much fun! You are so creative. I love this idea. So happy you like this, and I will definitely be trying nectarine slices on the bottom this summer. Yum!
I tried this yesterday with raisins instead of fresh fruit and it was delicious!! My only question is about substituting a nondairy ingredient instead of milk – like soy milk or almond milk – I am lactose intolerant and would like to modify accounting for that. Thanks so much for sharing this recipe!!
Nikki, so sorry for the delay here! I was out of town over the weekend. Just catching up. OK, I still have not tried almond or soy or coconut milk, but I know several of the other commenters have with success. Hope that helps somewhat!
I just read the other comment (maybe should have done that before asking lol) and saw that these substitutions could be made 🙂 one other question – my attempt yesterday wasn’t very custardy … Maybe my square Pyrex dish was too big and spread out?
Oh, Nikki, never worry — it’s not easy to scroll back through comments.
What size pyrex are you using? I think mine is 9×9-inches.
Made this recipe last night and subbed in fresh pitted cherries, slivered almonds and a handful of dark chocolate chips – blackforest oatmeal! It was so good this morning with a dollop of greek yogurt. Thanks for the great recipe!
That sounds so good! I can’t believe I’ve never thought to add cherries. Will try that next round. Yum!
I made this today with steel cut oats, cranberries and pecans, it was delish! I have never been an oatmeal fan but recently discovered steel cut oats and am developing an appreciation which this recipe has skyrocketed into oatmeal love! I plan to make this for my daughters, with added flax seed and a little brewers yeast to make lactation oatmeal for their breakfast and snacking pleasure. Thanks for sharing this recipe!
So happy to hear this Toni! This is one of my favorites especially this time of year. There are so many healthy additions that go well here, too. Love the idea of flax!
I made it with coconut milk, raw sugar, blueberries and tosted walnuts – it was really good! Thank you for shaing! I would never think about baking oats – real nice idea! I will try it with bananas and no sugar next time.
Yum! So happy to hear this. This is one of my favorites! Love the idea of using bananas and the coconut milk — so nice for people who can’t have dairy.
I was out of eggs and butter (
The first spoonful hot from the oven was heaven. Loved the textures. Used frozen organic Maine wild blueberries & organic unsweetened coconut milk. I have graduated from Ina Garten (still of course loving everything she makes), to you as my primary resource for cooking. Forever grateful for your inexpressibly beautiful style and wonderful culinary innovation during this Season of thanks.
I can’t wait to try this recipe! It looks and sounds delicious, and it seems like everyone has had success (despite a few oven temp issues). Thanks for sharing this.
I’m wondering whether the addition of protein powder would work with this recipe? I’ve got some protein powder I want to use up and now that it is cold I’ve switched from my breakfast smoothies to steel cut oats and I haven’t figured out a way to continue incorporating the protein power to the oats yet. If I try it, I will let you know how it works out!
I normally eat my oats with olive oil, pepper, and an aged cheddar or parmesan. After I try this recipe with the very ripe banana on my counter, I’m going to work up a savory version and see how it tastes!
So sorry for the delay here! This is one of my all-time favorite recipes. I love making it this time of year. Recently, I’ve been omitting the nuts and cinnamon and adding a sliced apple. So good.
As for the protein powder, I really can’t say. But I would love to hear how it turns out for you. And I love the idea of making a savory version…yum! I might have to give this a go, too. Yum.
I doubled the amount of ingredients and used an old fashioned corning ware – maybe 12 by 12 size pan. My pan was too full. Ingredients spilled out while baking and bottom of oven was getting drippings that caused burning. How much room from the top to the rim should there be?
I also did bake for half an hour on 375 but then later turned it down for the last half hour until 350.
I’m not sure it is “done” as it still seems liquidy inside with a fork test – which it should not – but at the same time my oven is smoky with all the drippings that fell as I tried to fill too much into the pan.
Oh no! It doesn’t sound as though it’s done. I usually just test with my finger — when I press the top, it should feel somewhat firm. I usually cook mine for about 50 minutes, but I don’t know how long a double batch will take. It does set as it cools, but only so much. Not sure how liquidy your custard still is. If you can put it back in the oven until it firms up a bit more, that’s what I would suggest.
Thank you for your help! It came out well and was a hit. My colleagues loved it. Compared to others’ prepared items, people took seconds and it finished!