Friday, April 24, 2015

Baked Steel Cut Oatmeal

There are too many descriptors for Baked Steel Cut Oatmeal. Allow me to note just a few: delicious, healthy, hearty, fruity, nutty, filling, sweet, chewy, easy... I could go on, but I've got dishes to wash TV to watch.

When I saw a recipe for Baked Steel Cut Oatmeal, I knew I had to try it. I've mentioned my love of oatmeal once or twice on this blog. Or maybe three times. My pantry is a Tetris tower of instant oats, old-fashioned oats, and steel cut oats just waiting for their turn to shine on the breakfast table.

This recipe couldn't be simpler to make with ingredients you probably have in your pantry and freezer. It takes a while to bake, so stir it together before you hop in the shower and put on your false eyelashes or whatever it is that you do in the morning. And then enjoy the mind-blowing aroma of oats and brown sugar as your oven does the heavy lifting.

Let's get cooking.

Baked Steel Cut Oatmeal
Adapted from The Kitchen and this Baked Oatmeal
Serves 4-6

1 cup steel cut oats
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1 egg
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 cup frozen peaches*
1 cup frozen raspberries*

Preheat oven to 350 degrees. Grease an 8" x 8" baking dish and set aside.

Combine oats and salt. In a separate bowl, whisk together milk, butter, egg, brown sugar, and cinnamon. Stir into the oats. Gently fold in peaches and raspberries. Pour into prepared baking dish and cover with aluminum foil.

Bake for 30 minutes. Remove the foil and continue to bake until the oats are tender and most of the liquid has been absorbed, about 50 additional minutes. Serve warm.

*Feel free to replace peaches and raspberries with your favorite fruit. I bet mixed berries or even chopped apple would be divine. If you come up with another delicious combination, please let me know.

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